For centuries, the Japanese have learned to draw from the treasures of nature; their cuisine distills the very best from the country’s oceans, mountains and forests.
‘Dashi’ is the bedrock of Japanese cuisine. Deceptively simple, master chefs have jealously guarded its secrets for centuries. Its development came about as a result of a historical event that triggered a "food revolution": Buddhism arrived in Japan 1500 years ago, prohibiting the consumption of meat.
Famished, the Japanese quickly sought other sources of 'umami' taste... And they found it in Dashi, made with kondbu kelp, shiitake mushrooms and dried bonito.
Dashi is the destillation of the natural resources of Japan, he essence of its very nature.
Festivals and Awards:
* 2016: selected at the Japan Film Festival of San Francisco (23 -31 July)
* 2015: Won the prestigious "Shizuo Tsuji Award of Gastronomy" in Japan
* 2014: 2nd Prize of the Japanese Documentary award at the 88th Kinema-Junpo Movie Awards.
* 2014: "Outstanding Documentary of the Year" at the ATP Prize (Association of All Japan TV Program Production) and "Ministry of Communications Prize", Japan.