“Cook it Raw sees avant-garde chefs and traditional food producers come together to create a unique dining experience that explores social, cultural and environmental issues.
In the shadows of the great Mount Haku-san, an expedition takes place to discover the sustainable fabric behind Japanese gastronomy. Cook It Raw for it’s fourth instalment discovers the prefecture of Ishikawa, and immerses itself in ancient rituals and methods have been passed down from generation to generation, enriching the local cultural soil for centuries.A culinary experiment where the chefs create a dish using only the products found in region of Japan, famed for its dedication to harnessing intricate flavour while respecting natures boundaries.Ishikawa Prefecture is also an established artisanal hub in Japan, and each chef was teamed up with a local artist to collaborate on the creation of a dish.Each dish was presented on a plate made by a local artisans from the famed Utatsuyama Craft Workshop, in Kanazawa City. Fifteen artisans from Utatsuyama Craft Workshop, in Kanazawa City where selected, and each one created a dish using traditional Japanese techniques infused by the contemporary vision of the chefs.
The 4 day adventure saw the group immerse themselves completely in local traditions.
Exploring the fish auctions of Nanao City in the Northerly Noto Peninsula. Foraging in the Satoyama forest of the Kaga Hills.
Attempting to hunt duck’s with the ancient technique of Sakaami Ryo.
Tasting and matching the most emblematic sake’s to their dishes.
sleeping and dining in the traditional Ryokans of Yamashiro and Yamanaka Onsen.
the chefs then meditated their experiences and presented their discoveries on a dish at a gala dinner on the final night. The final dinner was titled “Shoku-do”, which translates as “The way of food”.
the dishes where infused by their discovery of Japan, and anecdotal moments of their expedition were present in the naming of each chef’s creation.”
In 2012 they went to Poland check the link below: