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On March 23rd and 24th, Reiko Kanazawa and Yuki Nishino will prepare a multi-course equinox meal using fermented foods. For the lovingly prepared dishes, they will use regional German ingredients and products from mimi as well as wild herbs from Florinn Bareth.


At the 13th Equinox Fermentation Dinner, guests can also expect experimental music and a performance.

The ancient ceremonies between the seasons are intended to create a connection between the world of the living and the world of the dead. People use rituals to separate these transitional times from everyday life. Celebrating annual events with special dishes is an important part of Japanese tradition.

Reiko Kanazawa organizes four evening events every year: during the 'Equinox' (spring and autumn), the 'Bon', a Japanese custom after the summer solstice, and the 'New Year'. Through these special meals there is an opportunity to become aware of the physical and transient nature of physical presence as well as the seasons.
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