Japon : les Secrets de la gastronomie Nippone I SLICE VOYAGE I DOCUMENTAIRE COMPLET

The Japanese discovered that simple mold spores could transform soybeans into shoyu, the soy sauce that is a cornerstone of Japanese cuisine. When used on rice, it becomes sake, and also a sweet sake extract called mirin. This mold is a tiny organism called Aspergillus oryzae, and mysteriously, it exists only in Japan. To tell this story, we traveled to the ancient imperial city of Kyoto, the heartland of traditional shoyu brewing. It is a delicate process that must begin in the spring and requires a full year to mature the soy sauce. The shoyu brewer understands the effect that climatic conditions can have on the outcome of the process. It's a question of balance and harmony… Documentary: Shoyu and the Secrets of Japanese Cuisine Directed by: Shohei Shibata Produced by: Point du Jour, Asia Documentary Productions Company, NHK #documentary #freedocumentary #traveldocumentary #travel #aroundtheworld #world #nature #ecology #ecoguide #gastronomy #japan #soybean #shoyu #cuisine #sake #mushrooms