青の形 The Shape of Blue
In DevelopmentProduction: Ina Fichman | Intuitive Pictures
Pitched at:
Sheffield MeetMarket
Sunny Side of the Docs
Best Arts&Culture Pitch
Tokyo Docs
Best Pitch Award
DocedgeKolkata Award
Sunny Side of the Docs Award
Docedge Kolkata
SAAVA Award
Short Documentary:
Yahoo! Japan (Japanese only)
On Japan’s lush island of Shikoku lies the heart of indigo blue culture, a century-old tradition on the brink of disappearing. Watanabe and Kato, two indigo dyers at the forefront of this art, embark on an inner journey; one discovers the meaning behind his own shade of blue, while the other unravels a new way to see through his unique perspective on color. Together, they delve into the art of indigo — harvesting, fermenting and dying leaves to the rhythm of Japan’s four distinct seasons. As their paths intertwine, we follow them on their journey as they uncover the emotional and physical transformations that shape the color blue.
Photography: Sybilla Patrizia
Article: Kana Inagaki
Article: Kana Inagaki
Meet the women expertly challenging convention in a male-dominated profession.
Featuring:
Yukiko Okuzumi of Edo-mae Mimatsu
Yuko Suzuki of Sushi Yuko
Sachiko Shimizu of Wakana Sushi
Featuring:
Yukiko Okuzumi of Edo-mae Mimatsu
Yuko Suzuki of Sushi Yuko
Sachiko Shimizu of Wakana Sushi
Photography: Sybilla Patrizia
Article: Jui Chakravorty
Article: Jui Chakravorty
“India’s cuisine shape-shifts noticeably every 100 miles, thanks to a rich history of trade routes and invasions, and an unparalleled diversity forged from linking disparate kingdoms to form a nation. It forms a glossary of countless dishes, often in stark contrast to one another in flavour and texture, each with crackling aromatics and competing herbs tamed into delicious cohesion. Contrary to popular belief, many dishes are sauceless, and one called “curry” would leave 1.4 billion people scratching their heads. ”
Featuring:
Tejas Sovani at Spice Lab Tokyo
Takamasa Osawa at Biriyani Osawa
Popi Kuroda at Mumbai
Sanchita and Hiroaki Nagagata at Puja
Bangera’s Kitchen Ginza
Featuring:
Tejas Sovani at Spice Lab Tokyo
Takamasa Osawa at Biriyani Osawa
Popi Kuroda at Mumbai
Sanchita and Hiroaki Nagagata at Puja
Bangera’s Kitchen Ginza
Meet the skilled craftspeople at Kaneshichi Shoten in Makurazaki, Japan, who meticulously create katsuobushi, also known as bonito flakes — a key ingredient in Japanese cuisine. Made from smoked and fermented tuna, bonito flakes give dashi broth its striking umami flavor. Following the traditional method, the craftspeople treat each step like an art form. Every fish is deboned by hand, smoked for nearly a month, and fermented in a room with Mozart playing in the background. The result is a high-quality product beloved by world-renowned chefs and restaurants like Nobu.
Featuring:
Yusuke Sezaki, Kaneshichi Shoten
Kanchan Adhikari, ADI
Featuring:
Yusuke Sezaki, Kaneshichi Shoten
Kanchan Adhikari, ADI
Japan Team:
Series Lead, Producer: Carla Francescutti
Directors: Carla Francescutti, Sybilla Patrizia
Director of Photography: Vinod Vijayasankaran
Second Camera: Rui Arichika
Series Lead, Producer: Carla Francescutti
Directors: Carla Francescutti, Sybilla Patrizia
Director of Photography: Vinod Vijayasankaran
Second Camera: Rui Arichika
Travel To LUMINE
Photo EssayClient: LUMINE
Production: JR East Marketing & Communications
Photography: Sybilla Patrizia
A photo documentary transporting viewers into the vibrant visual landscape of Japanese shopping giants LUMINE and NEWoMan, featuring hidden rooftop gardens, beautiful design textures, nighttime views and more.