Japanese fermentation dinner

Vegan chef Alexander Gershberg and Japanese fermenter Marika Groen have created a new performance design dinner. The dinner is based on the hundreds of traditional and modern koji ferments that Marika has been creating and fermenting over the last 10 years. The dinner allows the public to taste the ferments in originally designed dishes. Furthermore, it takes the audience along the unique spirit of koji fermentation (traditional Japanese rice molding fermentation) by experiencing its texture, heat, time and spirit in a physical multsensory experience called Cosy Koji. Cosi Koji is a poem written with food, movement, text and textile.

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Photography: Lucia Ivanyi