Japan: The Cookbook with Nancy Singleton Hachisu

Wed | Sep 05, 2018 | 6–8:30P

Teacher Nancy Singleton Hachisu

We are honored to host this special event with our friend Nancy Singleton Hachisu, esteemed author of Japanese Farm Food and the James Beard Award-nominated Preserving the Japanese Way. Her latest book, Japan: The Cookbook, Phaidon’s 2018 “bible” of Japanese cuisine, has already sold out of its first printing.
At this event, Nancy will tell the stories behind the books, demonstrate recipes, and share her deep, experiential knowledge of Japan’s food artisans, traditions, cooking and preserving. Signed books will be available for separate purchase.
It’s no secret that we’re enthralled with Japanese food traditions at The Civic Kitchen. Our co-founder Chris Bonomo is so passionate on the subject, he founded The Japanese Pantry, a purveyor of fine Japanese ingredients to the U.S. market along with Chef Greg Dunmore. We are thrilled to share Nancy’s wisdom with you.
class notes:
Please note: This is not a hands-on cooking class.
Light snacks paired with sake, beer and non-alcoholic beverages will be served. Books will be available for separate purchase and signing.

Menu | Recipes

Young Scallions and Miso
Nobiru to Nama Miso

Sesame-Dressed Greens and Carrots
Aoba to Ninjin no Goma-ae

Yuba with Yuzu Juice
Yuba no Yuzu Shibori

Eggplant with Black Sesame
Mushi Nasu no Kurogoma-ae

Miso-Cured Eggs
Tamago no Misozuke

Wadaman Ume and Sansho Furikake Mini Rice Balls

About the teacher

Nancy Singleton Hachisu

Nancy Singleton Hachisu is a native Californian, Stanford graduate who moved to Japan in 1988. She lives with her Japanese farmer husband in an 85-year-old traditional farmhouse in rural Saitama. They have three young adult sons.
Hachisu served as a leader of a local Slow Food convivium for more than a decade and is active in the artisanal food movement all over Japan. Her first book, Japanese Farm Food (Andrews McMeel, Sept. 2012), was praised in The New York Times, London Times, and Los Angeles Times, and was translated into French, Dutch, and Japanese. Her second book on Japanese pickles and preserves, Preserving the Japanese Way, (Andrews McMeel, August 2015) was shortlisted for The Art of Eating Prize, a James Beard Award, and a Gourmand Best of World Award. Nancy-san’s Working Japanese Kitchen(ナンシーさんの和の台所事情), a Japanese-language cookbook, was released by Wani Books November 2017. And now, Japan: The Cookbook (Phaidon, April 2018) is her third English-language book, with French, Italian, Spanish, and German translations following in Autumn 2018.
Hachisu appears frequently in Japanese print and television media, including episodes on NHK, TBS, and Fuji TV that document Hachisu’s preserving and farm food life as well as her visits to artisanal producers in more remote areas of Japan to advocate for Japan’s disappearing food traditions.
More about Nancy