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Yoshihiro Narisawa, of Tokyo's Les Créations de Narisawa, with a Noto Peninsula kanogani, one of the queen crabs for which Ishikawa is famed.


Cook it Raw 2011 in pictures

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.


Read more about Cook it Raw 2011.

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