Nancy Singleton Hachisu is a native Californian, Stanford
graduate who has lived with her Japanese farmer husband in an
90-year-old farmhouse in rural Saitama since 1988. She is the
award-winning author of four cookbooks: Japanese Farm Food
(Andrews McMeel, September 2012), Preserving the Japanese
Way (Andrews McMeel, August 2015), Japan: The Cookbook
(Phaidon, April 2018), and Food Artisans of Japan (Hardie
Grant, November 2019).
Hachisu's work has been translated into French, Italian, Spanish, German, Portuguese, Dutch, and Japanese. She appears frequently in Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions. Hachisu also assisted on and appeared in the Salt episode of Netflix's runaway hit Salt, Fat, Acid, Heat.
In his May 25, 2018 review of MTN: Venice, legendary LA Times food critic, Jonathan Gold, deferred to "Japanese cookbook writer Nancy Singleton Hachisu, who knows more about these kinds of things than practically anybody." And food advocate icon Alice Waters has described Nancy as "... a vital bridge between farmers in the United States and farmers in Japan."
'A book that could only be written by Nancy with her insight and relationships cultivated over many years. We are lucky to have this amazing resource of a culture rich with food history.' * Rodney Dunn *