"KATSUO-BUSHI"
Short Documentary
西伊豆で生産される田子節の工場を見つめた短編ドキュメンタリー映画。
Washoku (Japanese cuisine) benefits from premium raw ingredients and skilled chefs, but the distinctive umami flavor essential to many dishes is especially dependent upon the processors who dry, smoke and ferment skipjack tuna. While most processors have industrialized production, the finest artisans continue to meticulously follow age-old methods.
Director and Cinematographer : Yu Nakajima (kofuba)
AWARDS & FESTIVALS
Tokyo Documentary Film Festival / Short Documentary / Second Prize / Japan
Trento Film Festival / Italy
Matsalu Loodusfilmide Festival / Infoprogram / Estonia
Japan Festival CANADA / Films From Japan / Canada
The Planting Festival 2017 / Australia
Bruxelles Environnement 2016 / BEL Movie DayOfficial Selection / Belgium
International Documentary Film Festival Amsterdam 2015 (IDFA) / Panorama Official Selection / Netherlands
Hot Springs Documentary Film Festival 2015 / Short Block Official Selection / USA
AFI DOCS 2015 / Short Program Official Selection / USA
