Cooking with Invasive Species Workshop:

Japanese Knotweed Ravioli

with Eva van Dée

5 May 2024

Learn to craft dough, shape your creation, and whip up a flavourful vegan Japanese knotweed pesto sauce. We'll unlock its surprising culinary potential by crafting a unique Japanese Knotweed Pasta dish. Join us for a fun and informative session, followed by a chance to enjoy your creation in a communal dinner setting!



Duizendknoop Kookshow Duizendknoop pesto-pasta van Gregor Hiersemann - door Pauline Wiersema  


What you will do

We'll guide you through the cooking of creating your own Japanese knotweed pasta. In this workshop, we'll guide you through the process of making your own pasta dough, crafting delicious vegan ravioli with a Japanese knotweed filling, and finishing it off with a handmade knotweed pesto sauce. All skill levels welcome! Join us during our Japanese Knotweed Season and discover the magic of the knotweed plant!

Japanese Knotweed Season 2024

Every spring, Mediamatic organises a season around Japanese knotweed. Knotweed is a fast-growing plant known in Europe for being considered invasive. What many do not know, however, is that this plant species has a host of positive properties. During this season we will explore how to live in harmony with this controversial plant.

Eva van Dée

With a background in design engineering and seasoned experience in fine dining kitchens, Eva approaches the culinary arts from a distinct scientific perspective. Operating on this intersection uniquely set her up to develop a specific interest in food fermentation. During her residency at Mediamatic, she aims to expand her interconnectedness with collaborators ranging from the wildest microbes to all humans that share her curiosity of the microcosmos. She enjoys inspiring others with her fascination for and knowledge of fermentation. 


Full price €40 | *Discount price €28

*We give a discount to students, artists and Stadspas holders. If this applies to you we might ask to see your kvk nr/portfolio or student card for this option.


A plate of peeled Japanese Knotweed shoots - These thick juicy heads of the young knotweed shoots are great to cook with. You can even eat them raw. Slightly astringent, freshly acidic like Sorrell. Pick them at the end of March, beginning of April in The Netherlands This plant is originally from Asia and is considered an exotic invader in the west. As such it is seen as a plague that is dangerous and damaging to local ecology and infrastructure. Reynoutria japonica or Fallopia japonica or Polygonum cuspidatum are the scientific names of… Willem Velthoven


5th of May

Time: 15:00-17:00

Attendance is limited to 14 people. We maintain a minimum of 8 participants.

Please note that, unless everyone speaks Dutch, this workshop will be held in English.

For questions please e-mail

Read our ticket terms and conditions here.