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The invisible foundation of Japanese cuisine

A world-renowned chef travels from his Tokyo kitchen to the northern and southernmost ends of Japan to discover the origins of Dashi, the original source of umami and the invisible foundation of Japanese cuisine. As he immerses himself in the lives of fishermen and food craftsmen, he is moved by the dignity, humor, and generosity of people who themselves are invisible to society.

Digital Premiere August 1, 2020. Runtime 15 minutes.

Two men sitting and talking by a large window framed by patterned panels in a dimly lit room.

The invisible foundation of Japanese cuisine

Namae's journey begins with a late summer trip to Rebun Island - the northernmost point in Japan - to visit fisherman harvesting kombu.  

Green valley between steep cliffs leading to a rocky coastline with a calm sea under a partly cloudy sky.
Small fishing boats docked at a harbor with stacks of crates and fishing nets, under a cloudy sky at dusk.
People drying large brown seaweed outdoors under a partly cloudy blue sky.

The invisible foundation of Japanese cuisine

From Rebun Island, Namae travels south the entire length of Japan to work alongside a third-generation katsuobushi artisan, Yusuke Sezaki, and makes a lifelong friend.

Person kneeling indoors tending to wood fires in metal fire pits with smoke rising and sunlight filtering through a roof vent.
Row of machetes with wooden handles hanging from a rack in a workshop with dim lighting.
Close-up of several striped fish submerged in water with bubbles and reflections.
Two men inspecting smoked fish pieces while sitting on metal folding chairs in a rustic smokehouse.
Rows of split and dried smoked fish fillets laid out on a wire rack.

The invisible foundation of Japanese cuisine

Namae returns to his Michelin two-star kitchen in Tokyo and finds that his cooking and his career have taken on new purpose.

Two dried seaweed pieces, one light brown and textured, the other dark brown and wavy, placed on a black surface.
Half of a cocoa pod with reddish-brown cocoa bean husks scattered on a dark surface.
Close-up of two large brown kelp leaves floating in clear water with bubbles and reflections.
Bowl of clear vegetable broth with bok choy, mushrooms, turnips, carrots, and green leaves.
Orange sea urchin in creamy soup with green garnish being drizzled with brown broth from a black pouring vessel.
Man with black hair and beard wearing a white chef's jacket and apron looking to the side.
2018 Napa Valley Film Festival official selection laurel wreath on dark blue background.

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