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  • Image: Masayuki Ishikawa

    Moyashimon manga covers vol.1 and vol.13

    The original covers of the 1st Japanese edition published by Kodansha in 2005 and the last (13th) edition from 2014
  • Literature
  • manga
  • agriculture
  • Fermentation
  • cartoon
  • student
  • Biology
  • Film: Masayuki Ishikawa 23 May 2005

    Moyashimon

    Tales of Agriculture

    Japanese Manga series about student life and fermenting micro organisms. 2 seasons of Anime have been produced as well
  • Book: Ernst Haeckel, Adolf Giltsch 1 Jan 1900

    Kunstformen der Natur, Lieferung 9

    Issue 9 of Kunstformen der Natur, consisting of 10 lithographs by German biologist Ernst Haeckel and lithographer Adolf Giltsch. Ten of these loose-leaf issues were published between 1899 and 1904.
  • Mediamatic Biotoop Dijkspark

    Visitor Information

    You can visit Dijkspark and the Casting Doubts installation daily. The seedcard however are only for sale during opening hours of Mediamatic ETEN, which you can find here . The Casting Doubts...
  • Knowledge Page Sadhbh O'Donnell

    Being responsible for Bokashi

    and other useful information

    The amount of time to give to Bokashi really depends on what is happening at Mediamatic. Is the restaurant open? Is communal lunch happening? What season is it?  Being responsible for the Bokashi...
  • Knowledge Page Sadhbh O'Donnell

    Bokashi: How to

    Bokashi introduction

    At the back of our kitchen you will see we have our big green bokashi bins which we use for the kitchen and communal lunches. Here you will find a more detailed introduction to the process and use...
  • Proposal by: Leo Kay

    The Acid House Of Ideas

    Project Proposal: Bread, microbial and plant agency, fermentation, human evolution and collective ritual.

    A month-long participatory exhibition centered around the building of a model house of ergot-inoculated rye bread; exploring the recent history of human alienation from the land; the creative...
  • Mediamatic Biotoop Dijkspark Jiwei Zhou

    Tempeh + Pizza = Tempehzza?

    Tempeh as the dough and top of a pizza
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    Buckwheat Tempeh Tastes like Black Bread!

    In order to find out a nice taste of tempeh ware,  we have been growing  fungus rhizopus oryzae on different ingredients. This time we tried bulgur, buckwheat, corns and pop corns.

  • Meet the Myco Insulation Brewery Team

    Part 1: The Brew Team

    Find out more about Hugo and Isa, the current team responsible for the beer brewing activities of the the Mediamatic Myco Insulation Brewery.
  • Mediamatic Biotoop Dijkspark Inga Tilda

    Chocolate Tempeh!

    In the CleanLab we have been testing a new substrate... chocolate! We have been using Cacoa Nibs for this process, some also infused with orange and lemon peel, to give more of a citrusy taste!  We...

  • Let's Eat & Meet

    Festive Dinners at X-mass and NYE

    In the last two weeks of 2016 we invite you to join us for a festive (almost) vegan dinner special. Come and eat and drink amidst the beautiful artworks of Zeger Reyers and Ernst Haeckel , warm...

  • (ir)Relevant Matter

    Thursday, 15 December 20:00

    What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...

  • Tonight: Regeneration-Biotalk

    Thursday, 15 December 20:00

    What can artists, designers and scientists do to cope with issues of extreme drought, rising water levels, pollution, and waste? An evening with swarming robots by Ivan Henriques , plant-root...
  • Knowledge Page Sadhbh O'Donnell

    Many meanings of curious composting

    A possible bokashi exhibition

    In case of future plans with the Bokashi, this knowledge page is to provide information about a possible exhibition in the Bokashi space behind the restaurant. It would be a very interesting topic to...
  • Mediamatic Eten Kamilė Vaitkutė

    Are you prepared for the Halloween?

    This post is about our FIRST impressions of raw tempeh, organic shapes and a crumb of Halloween spirit. After this silent break, we have decided to separate our update into two different posts. We...
  • Mediamatic Biotoop Dijkspark, Mediamatic Eten Kamilė Vaitkutė, Jiwei Zhou

    It smells like fresh bread!

    As the taste of lupin tempeh was only pleasant to Willem, we all together decided to test the mycelium growth on different materials. We collected different grains (the ones that we have a personal...
  • Mediamatic Biotoop Dijkspark Jiwei Zhou

    Tempeh Ware is potential in street food wrap!

    Inspired by a lot of starch-based street food, Mediamatic is developing tempeh-based eating tool. Eat tempeh as food and as an eating tool at the same time! 
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    A Taste from the Ocean: Poppy Seed Mycelium

    It smells like...fish!
  • Mediamatic Biotoop Dijkspark Kamilė Vaitkutė, Jiwei Zhou

    Tempeh Dinner First Trial!

    Buckwheat and bulgur tempeh sheets' first trial for closed food
  • Mediamatic Biotoop Dijkspark

    Bokashi Containers

    Composting with microorganisms

    The organic waste coming from the kitchen of Mediamatic ETEN finds a special companion in its composting process: the Bokashi container.  This system uses effective microorganisms to enable low...

  • Regeneration - Biotalk

    Thursday, December 15th. 20:00

    With the Co2 particles in the air reaching the magical 400 ppm , and the fact that we have only 60 years of crop harvesting left, it is time for another way of dealing with our polluted environment.

  • Waterkefir

    The drink of the centenarians

    Waterkefir is a fermented drink, with a sparkly and fresh taste. The water is fermented by the waterkefir grains, that contain a symbiotic culture of bacteria and yeast. The fermented drink is not...
  • Knowledge Page Sadhbh O'Donnell

    Bokashi: Questions to Simon Vos

    Frequently asked questions

    Here are some questions that have been previously asked so that maybe you don't have to! Simone Vos from agriton has been great for answering questions and is the primary source for understanding the...

  • Make your own

    Willem-tafelzuur (pickles) with leftover radishes

    The process of fermentation can be used to extend the shelf life of your vegetables, add flavour to your cheeses and even grow new bio-materials . Amsterdam pickling company Lepelboom wants you to...

created Willem Velthoven modified Willem Velthoven

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