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The global appetite for Japanese cuisine today is boundless. Chefs around the world are increasingly using Japanese ingredients such as dashi and miso in various types of cuisine and ramen, yakitori, and sushi restaurants continue to proliferate. Japanese ingredients are readily available in many local supermarkets worldwide, yet, for many of us, Japanese cuisine still remains shrouded in mystery. In Japan: The Cookbook, distinguished food writer Nancy Singleton Hachisu demystifies the intricate world of Japanese cooking, making the iconic and regional dishes of Japan’s traditional culinary culture accessible to home cooks.
Three years in the making, this authoritative volume features over 400 recipes for traditional and authentic Japanese dishes. Japanese cuisine stands out in the global culinary landscape for its pristine flavors, simple elegance, and intrinsic healthiness. The dishes are created by an artful layering of sublime ingredients: ultra-fresh fish, seasonal vegetables, a myriad of sea greens, roasted sesame seeds, native citrus and herbs, and deeply nuanced fermented seasonings. Hachisu has meticulously reworked traditional material gathered from gifted home cooks and translated, tested, and adapted the recipes for a modern palate while retaining the heart and integrity of each dish. With informative headnotes for each recipe and easy-to-follow directions, she invites readers to introduce classic Japanese food into their repertoires.
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. 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, was praised in The New York Times, Los Angeles Times, and London Times. Her second book on Japanese pickles and preserves, Preserving the Japanese Way, was shortlisted for The Art of Eating Prize, a James Beard Award, and a Gourmand Best of World Award. Hachisu appears frequently in Japanese print and television media, including episodes on NHK, TBS, and Fuji TV that document her preserving and farm food life, as well as her visits to artisanal producers in remote areas of Japan to advocate for the preservation of Japan’s disappearing food traditions.
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures