The ancient origin of ceremonies between seasons is believed to bring the world of the living and dead closer together. These particular times of transition are being differentiated from the everyday with rituals. Celebrating recurring events of the year with particular foods is a very important part of Japanese tradition. 
 
Reiko Kanazawa organizes each year four art events: during 'equinox' (spring and autumn), and 'bon' a Japanese custom after summer solstice, as well as 'New Year'. Through the special dinners we have the opportunity to gain awareness of the corporeal and ephemeral nature of our physical presence as well as the seasons.