森美術館さんのインスタグラム写真 - (森美術館Instagram)「🍴 ARTISTS COOKBOOK BY MAM (English Follows Japanese) レシピ#05 杉本博司「透ける白（蕪の酢の物）」と「焼き空豆」現在地：東京現代美術、建築、古美術から料理まで、領域を超えて才能を発揮。料理だけでなく器もあわせて蘊蓄（うんちく）をご堪能ください。何事にもコンセプトやストーリーが大事です。 • 料理にまつわるストーリー今年私は料理本「趣味と芸術」（ハースト婦人画報社）を出版しました。その中から二品紹介します。・レシピ ①「透ける白（蕪の酢の物）」 2ミリ程に薄切りにした蕪を熱湯で１分湯がき、すぐ冷水に浸す。別に和風だし2、酢1、グラニュー糖と塩少々を煮立て、水切りした蕪にかけまわして自然に冷めるまで待つ。白い磁器に盛り付けて、白が透き通るのを見ながら口に運ぶ、するとあなたの眼も透き通る。⚪️ ②「焼き空豆」悠久の昔、空豆の木に雷が落ちた。恐る恐る近づいてみると焼け焦げた空豆があった。鞘を開けて食べてみると素晴らしく美味かった。これが人類の火の発見と使用の始まりだった。これが私の人類進化の珍説です。試してください、ただ焼くだけです。🌳⚡️ 画像1,2(レシピ)：高嶋克郎画像3（アーティスト）：小野祐次 🍴 RECIPE #05 Hiroshi Sugimoto - “Transparent White (Turnip à la Vinaigrette)” + “Lightning Beans” Current Location: Tokyo From contemporary art, architecture, antiquity to cooking, Sugimoto exerts his talent across a range of fields. Enjoy his stock of knowledge about not only cuisines but tableware as well. Concepts and stories are essential for all things. • Story behind the Dish I've just published a cookbook this year entitled Taste of Art (Publisher: Hearst Fujingaho Co., Ltd.), from which I’d introduce two dishes. • Directions 1) “Transparent White (Turnip à la Vinaigrette)” Cut a turnip into thin slices (about 2 mm wide each), parboil the slices for about one minute, and then quickly soak them in cold water. Separately, boil 2 Japanese dashi stock to 1 vinegar, and add a little granulated sugar and salt. Drizzle it around on the turnip slices (after draining water) and wait until its entirety cools down naturally. Serve on a white porcelain piece and bring the turnip to your mouth while seeing the transparent white – and voilà, your eyes will also become transparent. ⚪️ 2) “Lightning Beans” Once upon a time, lightning struck a broad bean tree. Approaching cautiously, there one found scorched broad beans. With the pod opened up, they were mesmerizingly delicious. This marked the discovery of fire and the beginning of its use by humans – which is all a strange theory of mine with regards to human evolution. You should try this nonetheless. Just grill them, plain and simple. 🌳⚡️ Photo1,2(Recipe): Takashima Katsuo　 photo3(Artist): Ono Yuji #ArtistsCookbookByMAM #MoriArtMuseum #HiroshiSugimoto #cookbook #杉本博司」6月4日 22時12分