Markus Shimizu is founder of mimi – a fermentation lab based in Berlin. Among others, he produces artisanal soy sauce and miso and develops special ferments for gastronomy. Markus has studied sculpturing at the KABK The Hague and KBH Berlin. After his diploma and master with Inge Mahn he did 3 years of permaculture at in the Amazon. He continued with socio-cultural-environmental projects like a biological water purification project with an indigenous minority in India or a biogas project at a Japanese art program.