Vegetable Weapons Recipes here.	Answer with Yes and No! Welcome to the World of Avant-garde Artist Ozawa Tsuyoshi Ozawa Tsuyoshi has revolutionized the Japanese art scene and established an international reputation with satirical works that reinvent notions of creativity and community. His early work began in the 1980s when, during a backpacking trip from Iran to Asia, he made a series of ironical photographs of a small statue of Jizo, a guardian deity. Along with these photographs, this exhibition includes: Nasubi Gallery, a satirical comment on the rental gallery system where milk delivery boxes are converted into miniature galleries to house art by other artists; Sodan Art, which is born out of communication with the audience; The Museum of Soy Sauce Art, with paintings made in soy sauce; and, Vegetable Weapons - photographs of girls from different countries holding "guns" made from vegetables. Ozawa' s work is nostalgic for and critical of 1970s and '80s Japan, the period of rapid economic growth during which he and his contemporaries grew up. By reexamining the origins of contemporary culture he is establishing a new context for Japanese art within the international art scene. "Answer with Yes and No!" is the first chance to review work from his seventeen year career, along with new work made for the show. Its title is reminiscent of Oe Kenzaburo' s Japan, the Ambiguous, and Myself, a treatise on ambiguity in Japanese society. Inside everyone' s heart is something that is neither black nor white. This exhibition is an admission that contradictions in values can coexist – within the world, a community, or even an individual. At its heart is the question of how one should relate to a diverse and complex world. Perhaps you too will learn to answer with both a yes and a no.
	Ozawa's Vegetable Weapon series began in 2001 and since then has been held throughout the world. Ozawa takes a photo of a young woman holding a "weapon" assembled from the vegetables and other ingredients needed to make a "hot-pot" dish popular in the area where she is from. He then makes the hot-pot and shares a meal with the woman and others. Below are the recipes for the Vegetable Weapon works on show as part of this exhibition.
	Saury fish ball hot pot / Tokyo Ingredients: Saury fish, Chinese cabbage, burdock, carrots, shiitake mushrooms, shimeji mushrooms, chikuwa (tubular roll of boiled fish paste), green onion, daikon (Japanese white radish) A: 2 tsp dark soy sauce, 2 tsp sake, 2 tsp mirin, 1 tbsp white miso paste, 1/2 egg, salt, chopped leek, ginger B: 4 cups dashi soup stock, 1 tbsp sake, 4 tbsp dark soy sauce, 3 tbsp mirin Procedure: 1. Chop and grind saury fish and add seasoning A. 2. Cut vegetables into bite-size pieces. 3. Boil B in a saucepan and place the minced fish into it, rolling it into a ball as you go. 4. Skim off the foam from 3 and add the rest of the vegetables. Serve with green onion once all of the ingredients have been properly cooked.
	Kimchi hot pot / Seoul Ingredients: Kimchi, canned tuna, green onions, onions, shimeji mushrooms, fresh coriander, garlic, ginger, Korean hot pepper paste, soy sauce, sesame oil Procedure: 1. Heat sesame oil in a pan. Add garlic and ginger and gently fry. 2. Put water in the pan prepared at 1. Cut kimchi and vegetables into bite-size pieces, and add them, with the tuna, to the pan. 3. Mix a little Korean hot pepper paste and let simmer for a while. Add 1 tbsp soy sauce at the last minute. Stir for 1 minute before serving.
	Troop hot pot / Seoul Ingredients: Cabbage, onions, green onions, green chili, ham, sausage, garlic, instant noodles, mochi (rice cake) Seasoning: 3 tbsp Korean hot pepper paste, 1 tbsp cayenne, 1 tsp soy sauce Procedure: 1. Cut the ingredients into bite-size pieces. 2. Put the cut ingredients into a pan along with 4 cups water. Cook at high heat for 10 minutes before serving. 3. When the pot is half empty, add water, instant noodles and mochi. Cook again until the mochi is soft.
	Chapsui / Bagio, Philippines Ingredients: Cabbage, bell pepper, green pepper, carrots, potato, cauliflower, mushrooms, pork, 2 tbsp salad oil, 1/2 tsp salt, 1 tsp sugar, 1 tsp soy sauce, black pepper, starch Procedure: 1. Cut vegetables into bite-size pieces. Slice pork thinly. Cover the meat in starch and then steam it until it is white. 2. Heat oil in a skillet to a high temperature. Add vegetables and pork from 1. 3. Add water to 2 and bring to the boil. Skim off the foam and add salt, sugar, soy sauce and black pepper to flavor. Return to the boil and thicken with starch and water before serving.
	Mutton hot pot / Beijing Ingredients: Mutton, green vegetables, shiitake mushrooms, chikuwa (tubular roll of boiled fish paste), kushinsai (Chinese spinach or “morning glory”), bean-starch vermicelli, hot pot mix Procedure: 1. Make bean-starch vermicelli soft in water. Cut the other ingredients into bite-size pieces. 2. Boil water in a pan and add hot pot mix. 3. Add mutton, chikuwa, vegetables and vermicelli to the pot in 2. Let simmer until the ingredients are cooked. Add kushinsai at the last minute.
	Beef giblets hot pot / Fukuoka Ingredients: Beef giblets, cabbage, chives, garlic, red chilies, chicken stock Procedure: 1. Rinse beef giblets in cold water. Strain and rub with salt. 2. Boil a generous amount of water in a pan and add giblets. Skimming off the foam, boil for a few minutes. 3. Cut up giblets prepared at 2, along with the cabbage and chives. Slice the garlic. Shred red chilies. 4. Put chicken stock in a pan. Add giblets and cook. 5. Add garlic, red chilies and plenty of cabbage. Place chives on top. Heat until all the ingredients are cooked. 6. Best eaten with noodles or rice and eggs cooked in the left-over broth. Add sliced onions or bean sprouts to the ingredients for a sweeter taste.
	Seafood hot pot / Beijing Ingredients: Shrimps, squid, fish balls, mushrooms, Chinese sausage, tomato, green vegetables, seafood hot pot mix Procedure: 1. Boil water in a pan and add seafood hot pot mix. 2. Cut the ingredients into bite-size pieces. 3. Add seafood followed by the vegetables to the pan prepared at 1. Add green vegetables to complete.
	Eggplant cooked with tomatoes and olive oil / Istanbul Ingredients: Eggplants, tomatoes, garlic, olive oil, salt, sugar Procedure: 1. Peel and slice the eggplants. Soak them in salted water. Peel and grate the tomatoes. Slice the onions and garlic. 2. Heat 1 cup of olive oil in a pan and add the onions. Once the onions are cooked, add the tomatoes and garlic. 3. Add strained eggplants along with 1 cup water, salt and sugar to taste. 4. Once all of the ingredients are softly cooked, let cool at room temperature. Chill in the refrigerator before serving.
	Graflax* from Iceland / New York *Salmon rubbed with salt and herbs. Ingredients: Salmon, dill, vodka, natural salt, black pepper, sugar, sour cream, mustard, honey, bread Procedure: 1. Spread vodka on the salmon. Cover both sides of the salmon with crushed natural salt, pepper, sugar and dill. 2. Wrap in aluminum foil and place in the refrigerator for 24 hours. 3. Remove seasonings from the surface and slice the salmon into pieces. 4. Make the sauce by mixing the sour cream, mustard and honey. 5. Toast sliced bread and serve the salmon and sauce on top.
	Pak Wan soup* / Chiangmai, Thailand *Common dish in summer when Pak Wan is in season. Ingredients: Pak Wan (green vegetable commonly eaten in the northern and northeastern areas of Thailand in summer), Kai Mod (egg of red ants), bean-starch vermicelli, fish sauce Procedure: 1. Make bean-starch vermicelli soft in water. 2. Boil water in a pan and add fish sauce. 3. Add Pak Wan, vermicelli from 1 as well as Kai Mod. 4. Add fish sauce to taste. Ready once all the ingredients are cooked.
	Waterzoi* / Lille, France *Traditional stewed dish from Northern France and Belgium Ingredients: Chicken leg with bone, garlic, carrots, onion, shallots, leaks, cabbage, chard, fennel, Kohl Rabi, rosemary, Italian parsley, chives, butter, flour, olive oil, salt, fresh cream Procedure: 1. Cut the carrots, onions, shallots, leaks and chard into bite-size pieces. 2. Melt butter in a deep pot, cut the garlic finely and add it to the pot with the chicken. Add the vegetables from 1 to the pot. Add plenty of water, a little salt and rosemary and let simmer for one hour. 3. Once the ingredients in 2 have become soft, use a sieve to separate the chicken and vegetables from the soup, and then remove the skin from the chicken. 4. Cut up the cabbage and put it in a separate pot with water, a little salt and a little olive oil. Boil until the cabbage becomes soft. 5. Melt butter in another deep fry pan and add flour, mixing it with a wooden brush to stop it forming lumps. Add the soup from 3 a little at a time, along with fresh cream prepared at room temperature. Make a smooth white sauce. Add salt to flavor. 6. Add the chicken to the pot in 5 and mix in the white sauce. Once it has boiled, place the chicken on a plate with the cabbage from 4 and the softly boiled vegetables. Arrange the cut parsley, chard and carrots. Best eaten with indica basmati rice.
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