Bon Bock and Mimi Ferments are happy to announce “OBON” at Bravo at KW.
After the summer solstice, the Japanese honor the spirits of their ancestors with a ceremony called “Obon”.
Reiko Kanazawa takes Obon as departure for an installation and dinner event in the Pavilion designed by Dan Graham. Her installation works with translucent textiles moving in a breeze and in relation to the architecture that is designed with one-way mirrored windows and polished stainless steel frames.
The dinner will consist of a seasonal course menu using only organic ingredients and mimi’s fermented products. Celebrating recurring events of the year with particular foods is a very important part of Japanese tradition in order to differentiate these events from the everyday. Through this dinner event we will have the opportunity to gain awareness of our physical presence as well as the change in seasons, both by the corporeal and ephemeral nature of the meal and architectural intervention.
Mimi Ferments specializes in small batch artisanal Miso, Soy Sauce, Koji, and more. All handcrafted in Berlin. Their products are all living, non-pasteurized, additive free and organic ferments of highest quality and taste. They can be found at Stephanstr. 24 in Moabit. www.mimiferments.com
Bon Bock - Residency for Culinary Exchange is a unique way for Chefs, culinary creatives, and artists working with concepts of food and experience, to discover, explore and exhibit in Berlin. www.bonbock.com