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: YU NAKAJIMA
PRODUCER: MIKA NISHIDE
EDITOR: YUI AOKI
DIRECTOR OF PHOTOGRAPHY: YU NAKAJIMA
CINEMATOGRAPHER: KOICHI TAKAGI