Sake Education Videos
Tokyo aus der nächtlichen Vogelperspektive
Der Youtube-Film Japan Night Aerials in 8K bietet nächtliche Vogelperspektiven, wie man sie so nur selten zu Gesicht bekommt. Es sind kristallklare 8K-Aufnahmen der bekanntesten Viertel der Hauptstadt Tokio sowie von Yokohama.
Dazu gehören der Tokyo Skytree (0:01), Roppongi Hills (0:20), Tokyo Station mit der kaiserlichen Anlage im Hintergrund (0:40), der Tokyo Tower (1:09), das Verwaltungsgebäude Tokyo Metropolitan Government Building in Shinjuku mit seinen Doppeltürmen (1:36), Shibuya mit seinem berühmten Scramble Crosssing (2:20), die nach Odaiba führende Rainbow Bridge (2:50) und das Hafenviertel Minato Mirai in Yokohama mit seinem nächtlich beleuchteten Riesenrad und dem Landmark Tower, dem einst höchste Wolkenkratzer Japans (3:51).
Dieses visuelle Kunstwerk erschaffen hat die japanische Videoproduktions-Firma Armadas. Unterstützt wurde sie dabei von einem Hubschrauber des Flugunternehmens Nakanihon Air Service. Armadashat noch weitere eindrückliche Videos erschaffen, wie zum Beispiel Japan in 8K oder Above Japan in 8K, wo auch die ländliche und traditionelle Seite des Landes zu sehen ist.
Hiraku Ogura - Fermentation Designer
Miso and other fermented foods are key to Japanese cuisine, a favorite of health-conscious foodies the world over. But increasing food diversity has led to a 40% decline in miso consumption over the last 20 years. This has prompted Hiraku Ogura, a self-proclaimed "fermentation designer," to produce animation and songs about microbial action, hold miso-making workshops, and showcase regional foods to explore the link between fermentation and Japanese culture. Join us for more on Face To Face.
The Thruths about Wasabi
Have you ever eaten wasabi?
If you answered “yes” to that question, you are likely mistaken. Most
sushi eaters—even in Japan—are actually being served a mixture of ground
horseradish and green food coloring, splashed with a hint of Chinese mustard.
Worldwide, experts believe that this imposter combination masquerades as wasabi
about 99
percent of the time.
The reason boils down to supply and demand. Authentic wasabi, known
as Wasabia japonica, is the most
expensive crop in the world to grow. The temperamental
semiaquatic herb, native to the mountain streams of central Japan, is
notoriously difficult to cultivate. Once planted, it takes several
years to harvest; even then, it doesn’t germinate
unless conditions are perfect. Grated wasabi root loses its flavor within 15
minutes.
The Japanese have grown wasabi for more than four
centuries. The 75-year-old Shigeo Iida, the eighth-generation
owner of his family’s wasabi farm in Japan, takes pride in his tradition, which
is profiled in Edwin Lee’s short documentary Wasabia Japonica, co-produced
by Japan
Curator. “Real wasabi, like the ones we grow, has a unique,
fragrant taste that first hits the nose,” Iida says in the film. “The sweetness
comes next, followed finally by spiciness.”
The film details Iida’s method of sustainable farming, known in Japan
as tatamiishi. “It’s one of the most intricate organic farming
systems,” Lee told me. Tatamiishi farms like Iida’s are built
on sloped hillsides near rivers, harnessing the power of nature. Despite the
plant’s finicky nature, Iida doesn’t use chemicals or fertilizers.
“In this day and age, where mass farming and manufacturing are dominant,
it`s refreshing to see a farming method that eschews modern technology,” Lee
told me. “Tatamiishi farming results in some of the best wasabi in
the world.”
Lee believes that many people would be surprised if they were afforded the chance to try real wasabi. “Like me,” he said, “it`ll be difficult to go back to the fake stuff.”
