Our relationship to the world can be seen in how we shape the cooking situation. How do we deal with resources, what is our relationship to money and work. What does it mean to take responsibility for a process from start to finish.

Further contexts will be explained to the visitors in short lectures at the announced times. During the stay in Kyoto, a participatory, intercultural project about dealing with tradition and cooking will take place. The duration of the project can be anywhere from a week to a month. It can take place stationary or mobile.

ODEN or The Transformation of the Eternal Soup

The principle of tsugitashi The transformation of the foreign into the own.

Oden is a Japanese relative of the medieval process Ollapodrida. A form of the "Eternal Soup" that is first described in 1581.


The starting point is “my soup”. A soup made entirely according to the traditional European structure. A soup that is ready in large quantities at the beginning of the action and that will cook continuously for the entire duration of the action - day and night. Residents of the city are invited to taste the “eternal soup” and at the same time asked to bring one ingredient with them (no industrial products). It should be an important ingredient in their own soup for the visitor. Each ingredient is added to the existing soup and cooked with it. This expands the broth and gradually changes its taste. Over the course of 1-2 weeks, the originally “European” soup will gradually transform into a “Japanese” soup. How fast it goes and which direction it takes is open. I'm just setting the framework. Each individual can influence the course according to his or her own criteria, but not determine it. The result is in the hands of the collective. A gradual metamorphosis of taste towards your own ideas. A transformation of the foreign into one's own.

Documentation / conversation

The ingredients brought along are publicly documented with details of the quantities, A 1 liter sample is taken from the soup pot 2-3 times a day and preserved. In retrospect, the development of the taste can be traced theoretically and physically. The visitors are asked about the ingredients they have brought with them and what they mean for themselves. These conversations are documented on video.