DINNER FOR THE MUTED SENSES
- a food art workshop for five (or more) senses in a restaurant setup -
workshop / event (2009)
It is free of the eyes, ears, nose,
tongue, body and mind;
free of sight, sound, smell, taste,
touch, and any object of mind;
free of sensory realms
- The Buddhist Heart Sutra -
A unique food art workshop in a restaurant set-up. Each course is served with an intervention of one of your senses, such as blindfolding, amplifying or muting to enhance your sensitivities and experience new sensations. All in Japanese lacto-ovo vegetarian style prepared with organic ingredients.
The workshop is developed by Maki Ueda, an artist who is known for her artworks focusing on the olfactory sense.
Eating is something to appreciate with the five (or more) senses. In this extraordinary Japanese course dinner you will witness that, with full of sensations, inspirations, and findings.
photos: Moritz Bernoully
WELCOME DISH / お通し
for the sensory sounds with the hearing sense muted / amplified
PLEASE WEAR THE EARPLUGS
- rice crackers with aonori seaweeds 青海苔せんべい
- fermented miso natto with cucumber (morokyu) もろきゅう
- fried noodles (age somen) 揚げそうめん
- seaweed salad わかめサラダ
- fried buckwheat sticks (soba karinto) そばかりんとう
- fresh soybeans (edamame) 枝豆
- pickls (kojizuke, family recipe) 麹漬け（上田家秘伝）
- mixed nuts ミックスナッツ
taste & smell experiments 1. smell the MISO SOUP PERFUME with the paper (or spray it into your mouth if you like)
1. MISO SOUP PERFUME is distilled miso soup. It's transparet, but contains the flavours. See from time to time how the charactor of smell changes.
- top note (green onion)
- middle note (shitake / kombu)
- last note (miso)
2. Taste the (real) miso soup.
MAIN DISH / 主菜
PLEASE WEAR THE BLINDFOLD
You will get exactly the same dish twice!
- blind folded
- use your hands
- take off the blindfold
- use the chopsticks
DESSERT / デザート
surprising ice creams PLEASE WEAR THE BLINDFOLD AND EARPLUGS
Green Tea for flavour pairing
Spray the orange juice perfume into your mouth, then taste the green tea. "Food combines well when they have major components in common" : the concept widely accepted in the molecular gastronomy scene (www.foodpairing.be)
This workshop is primarily inspired by the activities of artists-collective FoAM in Brussels. One of the inspiring events that Maja Kuzmanovic has developed at FoAM was Open Sauces (Nov. 2008). It was about the future of food in many different perspectives. The issues herein included were: molecular gastronomy, food pairing, eating and senses (where Maki Ueda has contributed), logistics and food problems, safety of foods, etc.
For the documentations, please visit the blog site Scent Laboratory [DINNER FOR MUTED SENSES]
concept & development : Maki Ueda
cooking : Noriko & Maki Ueda
service : Misae Endo & Maria, Tomoko Inamura
special thanks to : Camera Japan Festival