In 1996, when Wallpaper* was born, a teenage Daniel Arsham was, he recalls, busy ‘listening to hip hop and taking a lot of photos on a Pentax K1000’. Two decades on, his witty experiments with structures encompass architecture, art and performance spaces. He is co-founder of the art/architecture studio Snarkitecture, while his works in sculpture and in set design for leading contemporary dancers have been shown around the world. ‘I’ve exhibited and worked in Japan for years,’ he says. ‘My wife is half Japanese. It’s my favourite place on earth. One of my favourite dishes from Japan is cold soba. The summers there can be quite hot and this dish is served cold. I like to make it even colder.’ After rinsing cooked soba noodles in cold water and placing them in the freezer, he serves them in a bamboo basket above a bowl of dry ice in hot water so the fog from the ice envelopes them. He garnishes his noodles with green onions, shiso leaves and nori, and dips them in mentsuyu sauce.
Ingredients
Soba noodles
Bamboo basket, for serving
Dry ice, for serving
Green onion
Shiso leaves
Nori
Mentsuyu sauce
Method
Cook noodles in boiling water and strain as instructed. Rinse in cold water to cool, and place in freezer to further chill. Garnish with chopped green onions, shiso leaves and nori, and serve with mentsuyu sauce for dipping. For added drama, serve in a bamboo basked above a bowl of dry ice in hot water.
As originally featured in the October 2016 issue of Wallpaper* (W*211)
INFORMATION
Photography: John Short. Interiors: Matthew Morris. Food: Jennifer Joyce
-
Tour the best contemporary tea houses around the worldCelebrate the world’s most unique tea houses, from Melbourne to Stockholm, with a new book by Wallpaper’s Léa Teuscher
-
‘Humour is foundational’: artist Ella Kruglyanskaya on painting as a ‘highly questionable’ pursuitElla Kruglyanskaya’s exhibition, ‘Shadows’ at Thomas Dane Gallery, is the first in a series of three this year, with openings in Basel and New York to follow
-
Australian bathhouse ‘About Time’ bridges softness and brutalism‘About Time’, an Australian bathhouse designed by Goss Studio, balances brutalist architecture and the softness of natural patina in a Japanese-inspired wellness hub
-
Daniel Arsham’s new monograph collates the works of the auto-obsessed American artist‘Arsham Motorsport’ is two volumes of inspiration, process and work, charting artist Daniel Arsham’s oeuvre inspired by the icons and forms of the automotive industry
-
Daniel Arsham debuts new work in Paris and New YorkDaniel Arsham and Perrotin mark 20 years of collaboration with New York and Paris exhibitions
-
Artist’s palate: Mandy El-Sayegh’s recipe for AcarMandy El-Sayegh’s simple yet layered recipe for Malaysian Acar is the latest dish in our Artist’s Palate series, an homage to our favourite contemporary art
-
Artist’s palate: Lee Bul’s recipe Pyongyang naengmyeonEnter a new dimension with Lee Bul's gravity-defying recipe for Pyongyang naengmyeon, as featured in our Artist's Palate series, a monthly homage to our favourite contemporary art
-
Artist's palate: Landon Metz’s recipe for cacio e pepeNew York-based artist Landon Metz’s recipe for cacio e pepe is a minimal yet magic addition to our monthly artist's palate series, an homage to our favourite contemporary art
-
Artist’s Palate: Chiharu Shiota’s recipe for okonomiyakiGet tangled up in Chiharu Shiota’s recipe for okonomiyaki, from our January 2023 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Jose Dávila’s chocolate fudge with pecansTry Jose Dávila’s indulgent recipe for chocolate fudge with pecans, from our December 2022 issue’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Explore Daniel Arsham’s ‘Relics in the Landscape’ at Yorkshire Sculpture ParkDaniel Arsham’s exhibition of outdoor sculpture draws from three millennia of culture, from the Venus of Arles to Pikachu
