Born in London to a British mother and Japanese father, Simon Fujiwara has consistently used autobiographical truths to hash out issues of identity, sexuality and politics in his immersive installations. Now based between Berlin and Mexico City, the artist has chosen a recipe for deep-fried oyster tacos that brings together the best of two worlds. Like his work, this hearty dish is a heady mix of cultural references and ambiguous origins. ‘I generally don’t like fusion food, especially involving Japanese cuisine, but the purity of Japanese food is itself a myth. Over the centuries it has been influenced by foreign foods,’ explains Fujiwara, who also holds great admiration for Mexico’s diverse gastronomy. Enjoy while hot.
Ingredients
fresh oysters
egg
panko breadcrumbs
corn taco
toppings at will: acovado, wasabi, salsa verde, Chinese cabbage, coriander, spring onions, lime
Method
Shell some large fresh oysters and dip first in beaten egg, then in panko breadcrumbs. In a pan, heat some vegetable oil until smoking hot. Deep fry the oysters for just a few seconds until the breadcrumbs turn brown, then remove from the pan. They should still be raw inside. Fill a corn taco with chopped avocado, wasabi, salsa verde and finely shredded Chinese cabbage. Place a deep-fried oyster on top. Garnish with coriander, spring onions and a squeeze of lime, and serve with shredded pickled ginger and rakkyo (mini pickled onions with red chilli).
INFORMATION
Interiors: Maria Sobrino. Food: Elisabeth Johansson
