Social cooking with Maya Minder

Shibaura House held a social cooking event with Maya Minder, who is an artist based in Switzerland. She has been traveling around the world, researching local food culture. We cooked with the neighbors, and searched for the appeal and potential of seaweed. The event was realized thanks to the Embassy of Switzerland with whom introduced Maya who was visiting Japan as part of the Vitality. Swiss campaign.

■Hunting for food

Earlier in the day, Maya and the Shibaura House staff went to Tsukiji in search of our ingredients. Tsukiji was bustling with people and lots of fresh seafood. As we threaded our way through the crowd, Maya shared some stories from during her stay in Japan. Maya seemed to be particularly fond of Kombu, and we were impressed by her extensive knowledge of Japanese food culture.

■Presentation about seaweed

After we hunted for food in Tsukiji, it was time to start the event.
First of all, Maya gave a presentation on her practices, focusing on seaweed - the main ingredient of the day. She said that most people in Europe are not familiar with seaweed as much as people are in Asia, though it has been gradually gaining in popularity. Beyond its flavor, seaweed also has the potential to tackle the issues of food crisis and climate change.

■Social cooking

There were no rules on how to cook as long as you used the ingredients provided. The participants were divided into groups and improvised as they moved their hands. Among the dishes made were rice seasoned with various ingredients; salad; carpaccio; and Japanese soup with wheat flour dumplings called Suiton. The fresh seafood, vegetables, and the participants' unique ideas created an unexpected pathway of cultural fusion, and new food experiences.

■Dinner time

One group made a gelatine noodle salad by substituting thinly-sliced stem seaweed with gelatine noodles. Another group used spirulina as a salad sauce - a nutritious superfood. Some participants also made rice seasoned with beans, bamboo shoots, and seaweed. Before the dinner, the participants described what they made, which was followed by Maya’s response and her feedback on the event. She said that while seaweed is a common food in Asia, there are places where it is still unfamiliar. In addition to this, she claimed that throughout her activities, she wants to promulgate this ingredient which has immeasurable possibilities for the world. 

■Finally

Maya is currently compiling seaweed recipes via an online platform MICUL MICUL. It is a part of Maya’s research project and the recipes from our event will be added to the collection. 

Flexibility and imagination were tested even though it was up to the participants to improvise in any way they liked. The event turned out to be a memorable one thanks to the participants' rich imaginations and contributions. Thank you very much for your cooperation.

About Maya Minder