A few months ago I saw the Jon Favreau movie Chef. The parts that stood out were the food truck mashups. As Favreau drives from Miami to LA, he incorporates local ingredients to make new dishes. He starts out Cuban – mojo-marinated pork shoulder – and gets more Mexican as he passes through Texas. Yucca fries with banana ketchup. Tostones with chile vinegar.
My contribution? Japan meets the Mississippi Delta: catfish tempura.