As if foraging in Japanese forests and netting your own ducks weren’t challenge enough, the latest Cook It Raw festival threw art into the mix, writes Pat Nourse.
PHOTOGRAPHY
Read more about Cook it Raw 2011.
Yoshihiro Narisawa, of Tokyo’s Les Créations de Narisawa, with a Noto Peninsula kanogani, one of the queen crabs for which Ishikawa is famed.
Wild wasabi, fresh from the stream banks.
René Redzepi and Magnus Nilsson enjoying Ishikawa hospitality.
“Is it poisonous? I’m not sure – why don’t you try it?” Magnus Nilsson and Yoshihiro Narisawa comparing field notes in the Ishikawa hills.
Known forager René Redzepi, of Noma restaurant, looks twice before he crosses the road.
Magnus Nilsson and Sean Brock get up-close and personal in a demonstration of ike-jime spiking at the Nanao fish market.
Fäviken chef Magnus Nilsson and artist Nahoko Yamazaki with the “plate” she created for his dish.
Husk chef Sean Brock, Mark Best and René Redzepi share a laugh in the kitchen.
“Everybody who’s not a f***ing chef get out of the f***ing kitchen right now”: David Chang talks his fellow Raw chefs (including, clockwise from bottom left, Yoshihiro Narisawa, Daniel Patterson, Mark Best, Matthew “Rudy” Rudofker, Mauro Colagreco, Sean Brock, Magnus Nilsson and Ben Shewry) through the dinner game-plan.
The Raw chefs comparing their foraging finds.
The mountains of Ishikawa.
The Raw chefs dining at Beniya Mukayu ryokan in Yamashiro in Ishikawa prefecture.
Chefs Albert Adrià, Mauro Colagreco, René Redzepi, Magnus Nilsson and Ben Shewry talking sushi at the bar at Araya ryokan.
Staff clad in traditional clothing at Araya ryokan in Yamashiro in Ishikawa prefecture.
