Mealtimes: when deliciousness stimulates conversation and artist interaction, rejuvenating creativity. With the “HARAIZUMI AIR MEALS” program, we seek to capture and express what is behind this "deliciousness" - the essence of the best every-day meals and food sustainability - through research and practice.

At Haraizumi AIR (artists in residence), our director Yuko Hatori has cooked lunches and dinners for residence artists since the founding of the program. No matter how many people gather around the table, the food is ready in about 30 minutes: all "freshly prepared" with no salt, flavor or aroma lost, no oil oxidation, at a fixed time every day, in proper quantities. Carbohydrates alternate between rice and bread (sometimes noodles), and proteins are balanced evenly among meat, fish, eggs, soy and dairy products. Plenty of vegetables with every meal. The food is mainly seasoned with "Sa-shi-su-se-so" [shorthand for sugar, salt, vinegar, soy sauce and miso] made in Shizuoka with no additives and organic olive oil. A wide repertoire allows for minimal waste, as say a daikon, leaves and all, will be used in many different dishes over several days. Even the small amounts of food scraps are used to feed the creatures in the garden compost.