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Site related Information Media
+ movie soundtrack + movie stills + photobook scans + movie download info + dvd extra features + get a copy of the book + other memoirs media Essays
+ movie vs. novel + chinese vs. japanese + are geisha hustlers? + geisha costuming + japanese language Disclaimer
Memoirs of a Geisha is © to its respective owners; I do not claim any ownership over it, nor so I intend any profit from running this fansite. No infringement is intended.
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Memoirs of a Geisha DVD Special Features 
All of the special features videos on this page were ripped and uploaded by me. The stills from the photogalleries on the DVD, as well as the content of the videos are copyright all respective copyright owners, not me. All that I ask is that if you want to host these files on your own space for download you mention that you originally got the files from this website. Please enjoy! Sayuri's Journey: From the Novel to the Screen This video explains how the Memoirs of a Geisha novel were developed into a movie with the help of director Rob Marshall and author Arthur Golden.The Road to Japan This video shows the various locations in Japan scenes of the movie were filmed in and talks a little bit about the props used in the film.Geisha Bootcamp This video explains the process the main actresses had to go through in order to play the role of a convincing geisha.Building the Hanamachi This video shows how the Hanamachi ("flower town") set was built specifically for the movie from different archetectural designs existant in Japan.The Look of a Geisha This video explains why the "traditional" geisha make-up and hairstyles were not used in the film, and it explains how a geisha's kimono is different from that of an ordinary woman.The Music of "Memoirs" This video shows the process that world-famous composer John Williams used to create the soundtrack for the movie, with the famous cellist Yo Yo Ma and famous violinist Itzhak Perlman.A Geisha's Dance This video shows the process that was used in developing dance techniques for use in the movie from Japanese dance.The World of a Geisha This video explains the history of geisha, as well as their role in modern Japanese society.The Way of the Sumo This video explains the history of professional sumo wrestling, and the story behind finding a "Miyagiyama" (the smaller sumo wrestler) for the movie.Director Rob Marshall's Story This video talks about Rob Marshall's career and his personal life, as well as his thoughts about directing Memoirs of a Geisha.A Day with Chef Nobu Matsushita This video talks about Chef Nobu Matsushita, a fan of Memoirs of a Geisha who happens to be a world-famous Japanese cuisine chef who was briefly featured in the film.Chef Nobu's Recipes Here are the recipes for the dishes Chef Nobu makes in his previous video. I have provided just text versions of the recipes. If you want a screen shot of the recipe from the DVD extras menu, please feel free to e-mail me.Recipe #1 - New Style Sashimi Yield: 4 servings Ingredients: * 18 ounces red snapper fillet * 1 teaspoon finely grated garlic * garlic spears from 1 knob of ginger * menegi (thin japanese leek) or chives * 2 teaspoons white sesame seeds, toasted * carrot curl for garnish yuzu (japanese citrus fruit) soy sauce - 1 tablespoon plus 1 teaspoon yuzu juice and 3 tablespoons plus 1 teaspoon soy sauce, combined new style oil 6 tablespoons pure olive oil and 2 teaspoons seasme oil, combined 1. cut the fish into paper thin slices using the usu-zukuri (very thin) cutting technique 2. arrange the fish slices on a serving place. on each slice dab a little grated garlic and place ginger spears and a few minegi or chives. spinkle the sesame seeds over the fish. drizzle the yuzu sauce over the top and garnish with the carrot curl. 3. just prior to serving, heat the new style oil in a small frying pan until just before it begins to smoke. pour it over the fish slices and serve. ** menegi is available at japanese markets, specialty food stores and in the asian foods section of some supermarkets. Recipe #2 - Broiled Cod in Miso Sauce Yield: 4 servings Ingredients: * 6 tablespoons white miso (fermented soybean paste) * 1/3 cup sugar * 1/4 cup mirin (sweet japanese rice wine) * 1/4 cup sake * 4-6 ounce black cod or sea bass fillets (each about 3/4" thick) 1. start marinating the fish for this dish at least two hours before you plan to serve it. 2. mix first 4 ingredients in shallow baking dish. add fish and turn to coat. cover dish tightly and refrigerate 2 to 4 hours. 3. pre-heat broiler 4. remove fish from marinade. broil until just opaque in center, about 3 minutes per side. * mirin and white miso are available at japanese markets, specialty food stores and in the asian foods section of some supermarkets. Recipe #3 - Mushroom Toban Yaki Yield: 2 servings Ingredients: * 2 shiitake mushrooms * 1-1/8 ounces eringi mushrooms * 1 ounce shimeji mushrooms * 1 ounce maitake mushrooms * 1 ounce beefsteak mushrooms * 1 ounce oyster mushrooms * grapeseed oil * 2 tablespoons clarified butter * 2 tablespoons sake * 1 tablespoon light soy sauce * 1 tablespoon freshly squeezed yuzu (japanese citrus fruit) juice 1. remove the base part of the shiitake mushroom stems. cut decorative slashes across the tops of the mushroom caps. next, cut all the mushrooms into bite-size pieces and split the clumps of smaller mushrooms. 2. flash-broil (grill) all of the mushrooms. dry under a very hot broiler (grill). 3. heat a toban (hot plate) thoroughly over a high heat. pour some grapeseed oil into the toban, add the clarified butter, follow by the mushrooms. immediately mix in the sake, soy sauce, and the yuzu juice, and turn off the heat. 4. serve covered with the toban lid, removing only when you are ready to eat. * shiitake mushrooms, eringi mushrooms, shimeji mushrooms, enoki mushrooms, maitake mushrooms, beefsteak mushrooms, yuzu juice, sake, and soy sauce are available at japanese markets, specialty food stores and in the asian foods section of some supermarkets. Behind the Scenes Photos
Costume Illustrations
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