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Dashi and Shoyu - Essence of Japan - Japanese Food: A Documentary Film Series

image from a documentary Dashi:Essence of Japan

Dashi and shoyu, soup broth and soy sauce, the base of Japanese cuisine, the essence of food but also the essence of Japanese nature, distilled from the oceans, forests and mountains. The main ingredients of Dashi are kombu sea weed and bonito fish,  or in vegan version,  shitaki mushrooms. The mould spore, which is responsible for creating shoyu from soy  ‘Aspergillus oryzae’ exist only in Japan. The filmmakers travelled to the city of Kyoto where the ancient process is still alive and observed it for an entire year, the time needed for shoyu to mature.  Join us to learn about Japanese food, culture, people and their ancient wisdom.  To re-discover how important is food, the ingredients of the meals and the way they are prepared not only as a nourishment. As one of the filmed people says: “The influence of gastronomy on national taste does much to shape the world.”

These two beautifully made documentaries reflecting Zen philosophy, awarded on many festivals titled: Dashi & Shoyu-Essence of Japan,  will be screened in the Stevenson & Hunt room in Central Library on Saturday, March 11 at 2 pm. This is the second screening in a Japanese Food series prepared with cooperation with Western University and Japan Foundation Toronto. The third and the last one will take place on Saturday, March 18 at 2 pm in the Stevenson & Hunt room , in Central Library.

Central Library offers also a collection of books in Japanese languague. If you are interested in this topic please come and see our display on teh 2nd floor of Central Library called Taste of Japan featuring books about Japanese cuisine, culture and fiction books written by Japanese authors