On Saturday December 30, 4pm and Sunday December 31, 2pm a new culinary art show experience comes to San Francisco – The Fermentation Lab Symposium – an exploratory process that seeks to combine the aesthetics of food with the aesthetics of live performance. Capitalizing on the opportunity to collaborate with top artistic, culinary, and scientific talents to achieve and develop a multi-sensual performance that combines food and performing arts and brings to mind the aesthetic quality of yugen – an indescribable beauty that is perceived with our deepest senses.
The result is a unique performance collaboration between the Theatre of Yugen Artistic Director Nick Ishimaru, U.S./Japan Cultural Trade Network’s Kyoko Yoshida, AEDAN Fermented Foods chefs Mariko Grady and Eri Shimizu, Dr. Carol A. Ishimaru, Professor of Plant Pathology at the University of Minnesota St. Paul and an expert in microbial education and teaching science through performance, Bay Area-based contemporary dance artists Megan and Shannon Kurashige of Sharp & Fine dance company, and Shinichi Iova-Koga of inkBoat dance company.
The project is inspired by the many ways fermentation influences Japanese cuisine – sake, soy sauce, miso – and the mysterious ways the uniquely Japanese organism Koji is key to fermentation and to biological processes.
Theatre of Yugen
2840 Mariposa St
San Francisco, CA 94110
$20 Student, $40 General Admission
$50 VIP (includes free drinks all night)
For more information & tickets go to: www.theatreofyugen.org