The ancient origin of ceremonies between seasons is believed to bring the world of the living and dead closer together. These particular times of transition are being differentiated from the everyday with rituals. Celebrating recurring events of the year with particular foods is a very important part of Japanese tradition.
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equinox 17 art dinner
equinox 17 art dinner
Reiko Kanazawa organizes each year four dinner events: during 'equinox' (spring and autumn) and 'bon' a Japanese custom after summer solstice, as well as 'New Year'. Through these special dinners we have the opportunity to gain awareness of the corporeal and ephemeral nature of our physical presence as well as the seasons.
This time on the 21st and 22nd of March Reiko Kanazawa will realize an installation with a mirror table, with a pendulum, and a sound performance in collaboration with Pegelia Gold is planned.
Reiko Kanazawa and Yuki Nishino will prepare a multi course equinox menu with fermented food. The carefully crafted dishes will incorporate regional German ingredients and products by mimi, as well as special wild herbs from Florinn Bareth.
Menu:
Dashi jellyChickpeas and sunflower seeds tempeh
Clear clam broth with soy sauce
Chirashi-sushi with kombucha
Assorted pickles
Amazake ice with buckwheat koji cake with special sauce
Drinks:
Doburoku
Mirin
Konbucha
Koji cha
Awabancha
Please inform us in advance if you require a vegan option.
- Date: Saturday 21.03.2026 / Sunday 22.03.2025, 18:00 – 22:00
- Place: mimi ferments, Oudenarder Straße 16, Haus C7, 13347 Berlin
Additional information
Dates
March 2026
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