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Sake Sake by Rene Redzepi (Noma, Copenhagen), dish by Shohei Yokoyama.


Cook It Raw 2011 food and art

At Cook It Raw Japan, 15 of the world's most creative chefs were asked to create dishes which both reflected the environment of Japan's Ishikawa prefecture, where the event was held, and were in harmony with the serving wares made specifically for each of them by local artisans.


Read more about Cook it Raw 2011.

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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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