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The Yoshihiro Narisawa Satoyama Cuisine Collector's Edition presents a signed limited run of 1,000 copies, each bearing the signatures of chef Yoshihiro Narisawa and photographer Sergio Coimbra. The book documents Narisawa's culinary approach through foraged ingredients—wild flowers, soil, and shaved bark—brought into fine dining as an expression of harmony between humans and nature. Photography by Sergio Coimbra provides a visual journey through Japan's forests and seas, while the content extends beyond recipes to cover ingredient sourcing and the artisans behind Narisawa's knives.
