The Japanese discovered that a humble mould spore could transform soya beans into ‘Shoyu’, the soy sauce that is a pillar of Japanese cuisine. Sprinkle it on rice and the rice changes into sake...
This mould is a tiny organism called ‘Aspergillus oryzae’ and mysteriously, it exists only in Japan!
We travel to the imperial city of Kyoto, where the ancient craft of brewing Shoyu is preserved. This delicate process begins in spring and requires a whole year to mature the soy sauce. The Shoyu brewer knows it is all a question of balance and harmony…
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.