Movie "I'm Fermenting!" x Gencho Nonotori Special Dinner & Talk

Menu contents: The film "I'm Going to Ferment!" tells the story of Aya, a woman in her 30s who is dumped by her fiancé and struggles with life. She visits a soy sauce brewery in Higashikagawa City, Kagawa Prefecture, her mother's hometown, and through the slow and meticulous process of soy sauce making and fermentation, she re-examines herself and forges her own path in life.

* Winner of the Best Feature Film Award at the Shibuya Independent Film Festival. Nominated for the Toba International Film Festival.

This event will feature a special dinner at "Yakitori Nonotori Genchou," using soy sauce from "Kamebishi Shoyu," the brewery featured in the film. Furthermore, director Tsuneyo Matsuda and lead actress Juri Nakamura will join the talk, discussing their thoughts on the film, supporting producers, and the role of women in fermentation. This premium evening will allow you to savor the profound world of fermentation, woven from the film's story and the artisans' skills, through a savory meal and engaging all your senses. Whether you've seen the film or not, this event is sure to be enjoyable for anyone who loves food.

・Special talk show featuring director Tsuneyo Matsuda and lead actress Juri Nakamura
・Special dinner course by "Yakitori Nonotori Genchou"
- Screening of the movie "I'm Fermenting!"

*The content of this event may be changed without prior notice.
*Children (under 15 years old) are welcome to accompany you.

Course Menu: [Yakitori Nonotori Gencho Special Dinner Course]

● Appetizers (hors d'oeuvres)
Kyoto Duck Nigiri Sushi ~ Kamebishi Soy Sauce Powder
Skin crackers with liver pâté
Seasonal fruits + aged chicken prosciutto
●Cold dishes
Free-range chicken tartare in a monaka (wafer) form ~ with Kamebishi soy sauce powder
● A palate cleanser
Pickled ginger in soy sauce - Kamebishi 3-year aged
Gorgonzola and Nara pickles
Homemade pickled vegetables (cucumber, daikon radish) - comparing dipping soy sauces: Kamebishi 3-year aged, Kamebishi light soy sauce, and regular soy sauce.
● Yakitori
Shisoume ~ Kishu Nanko White Plum
Banshu Hyakunichi Chicken Negima (chicken and green onion skewers) - Homemade soy sauce koji aged
Special chicken meatballs
liver
Chicken neck meat with sauce, Tasmanian mustard, and cumin.
Banshu Hyakunichi Chicken Wings
●Rice
Rice cooked in chicken broth in an earthenware pot
~Risotto-style dish with Banshu local eggs, Kamebishi soy sauce, and Parmesan cheese~
●Drinks (included in the course)
Various drinks (including soft drinks)
*We also offer Akishika (sake) and Toriihei Imamura (wine), which are recommended with our dinner course. (+500 yen/glass, payment at the restaurant)

Performer Profiles: Tsuneyo Matsuda
For many years, she has been promoting the appeal of "food" as a food coordinator. After winning the Grand Prix at the Sanuki Film Festival Scenario Contest, she made her directorial and screenwriting debut with the film "I'm Fermenting!". She is also active in a wide range of fields, drawing on her perspective as a mother of four.

Juri Nakamura
She won the Grand Prix at the 2018 Miss Universe Japan Okayama competition and appeared in the TV Asahi drama "Aibou." She is active in various fields including movies, dramas, commercials, stage performances, and modeling. In this work, she plays the lead role and portrays the subtle changes in the character's emotions with great emotion.

Venue: Toranomon Hills Station Tower 4F Lounge space next to "CAFE & BAR CROISEE"

See this page for a map.

About Reservations: * First come, first served. Please note that registration will close once capacity is reached.
* Only one application per person is allowed. The applicant will act as the representative and purchase tickets for the number of participants at once. (Ticket purchases: up to 4 tickets per person)
*For paid workshops, please complete payment when you apply. If payment is not processed, your application will be cancelled after 2 days.
*Please note that we cannot provide refunds in the event of cancellation.

Inquiries: Wild Birds, Mysterious Birds 03-6811-2311

Please see this page for the Q&A from the workshop.

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