During her residency at Konsthall Norra Kvarken, Tsuchimoto's daily practices were tuned to the temporality of koji and miso fermentation. Interspersed with the fermentation procedures, she drew a web with dots and foraged Himalayan balsam and meadowsweet — processes that led her to meditate on the surroundings and recognize more-than-human contributions in her everyday life and artistic practice. As a closing of the residency, she presented a performance at the residency's home kitchen: a flow of actions combining drawing, a sound piece made "with" Himalayan balsam, recitation of the fermenting process, and the shared sensory experience of tasting.
The process of koji fermentation is also somatic; an embodied practice. Through the microbiological processes, koji invites us to be intimate and emotionally attached, with the subtle erotic scent.
