{"title":"Nancy Singleton Hachisu","description":"\u003cp\u003e\u003cstrong\u003eNancy Singleton Hachisu\u003c\/strong\u003e offers a rich exploration of Japanese culinary traditions through her writing. Her works delve into the art of home cooking, preserving authentic flavours and techniques that celebrate the seasonal rhythm of Japanese farm life.\u003c\/p\u003e\n\n\u003cp\u003eReaders can expect thoughtful recipes and insights that blend cultural heritage with practical guidance, making her books a treasured resource for those passionate about \u003cem\u003eCooking \u0026amp; Food\u003c\/em\u003e and the delicate balance of flavour, simplicity, and tradition in Japanese cuisine.\u003c\/p\u003e","products":[{"product_id":"japan-by-nancy-singleton-hachisu-9780714874746","title":"Japan","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eThe definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eJapan: The Cookbook\u003c\/em\u003e offers more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organised by course and contain insightful notes alongside the recipes. The dishes—soups, noodles, rices, pickles, one-pots, sweets, and vegetables—are simple and elegant.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46414503051500,"sku":"9780714874746","price":81.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/14048283482442.jpg?v=1746345527"},{"product_id":"japan-by-nancy-singleton-hachisu-9781838666279","title":"Japan","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFrom the author of global bestseller \u003cem\u003eJapan: The Cookbook\u003c\/em\u003e, comes more than 250 delicious, healthy vegetarian recipes for home cooks.\u003c\/p\u003e\n\n\u003cp\u003eIn this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavours of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.\u003c\/p\u003e\n\n\u003cp\u003eRecipes are divided by cooking style – dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet – alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46833225269484,"sku":"9781838666279","price":90.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/17647613482842.jpg?v=1758446553"},{"product_id":"preserving-the-japanese-way-by-nancy-singleton-hachisu-9781524894764","title":"Preserving the Japanese Way","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eNancy Hachisu's\u003c\/em\u003e deep and intimate knowledge of Japanese food culture comes from living most of her life in Japan, married into a farming family, and then beyond what she learned from them, she has relentlessly explored the country's many varied preservation traditions. Her guidance and recipes reflect meticulous research and refinement. This book is the most thorough overall resource that I know of in English on Japanese food preservation techniques.\u003c\/p\u003e\n\n\u003cp\u003e— Sandor Ellix Katz, author of \u003cem\u003eThe Art of Fermentation, Wild Fermentation\u003c\/em\u003e, and other books\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePreserving the Japanese Way\u003c\/em\u003e, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of \u003cem\u003eJapanese Farm Food\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePreserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen\u003c\/em\u003e offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods.\u003c\/p\u003e\n\n\u003cp\u003eThe more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life.\u003c\/p\u003e\n\n\u003cp\u003eRecipe methods range from the ultratraditional—\u003cem\u003eUmeboshi\u003c\/em\u003e (Salted Sour Plums), \u003cem\u003eTakuan\u003c\/em\u003e (Half-Dried Daikon Pickled in Rice Bran), and \u003cem\u003eHakusai\u003c\/em\u003e (Fermented Napa Cabbage)—to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePreserving the Japanese Way\u003c\/em\u003e also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favourite for quick pickling or marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003ePreserving the Japanese Way\u003c\/em\u003e is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46833435607276,"sku":"9781524894764","price":85.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/25540943482730.jpg?v=1758458156"},{"product_id":"japanese-farm-food-by-nancy-singleton-hachisu-9781524868703","title":"Japanese Farm Food","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003ci\u003eJapanese Farm Food\u003c\/i\u003e, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavoured recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\"Our life centres on the farm and the field. We eat what we grow.\" —Nancy Singleton Hachisu\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eJapanese Farm Food\u003c\/i\u003e offers a unique window into life on a Japanese farm through simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.\u003c\/p\u003e\n\n\u003cp\u003eWith a focus on fresh and thoughtfully sourced ingredients, the recipes in \u003ci\u003eJapanese Farm Food\u003c\/i\u003e are perfect for fans of farmers' markets and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.\u003c\/p\u003e\n\n\u003cp\u003eAmerican born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organised logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, \u003ci\u003eJapanese Farm Food\u003c\/i\u003e is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.\u003c\/p\u003e\n\n\u003cp\u003e\"Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one.\" —Patricia Wells\u003c\/p\u003e\n\n\u003cp\u003e\"This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture.\" —Alice Waters\u003c\/p\u003e\n\n\u003cp\u003e\"The modest title \u003ci\u003eJapanese Farm Food\u003c\/i\u003e turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common-sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life.\" —Deborah Madison\u003c\/p\u003e\n\n\u003cp\u003e\"Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savouring and learning her down-to-earth approach to cooking and to loving food.\" —Hiroko Shimbo\u003c\/p\u003e\n\n\u003cp\u003e\"Taking a peek into Nancy Hachisu's stunning \u003ci\u003eJapanese Farm Food\u003c\/i\u003e is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. \u003ci\u003eJapanese Farm Food\u003c\/i\u003e is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, 'Where does my food come from?' She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try.\" —Elise Bauer, SimplyRecipes.com\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eJapanese Farm Food\u003c\/i\u003e is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer.\" —Michael Ruhlman\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":47424421462252,"sku":"9781524868703","price":79.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781524868703.jpg?v=1774768495"}],"url":"https:\/\/bookhero.co.nz\/collections\/nancy-singleton-hachisu.oembed","provider":"Book Hero","version":"1.0","type":"link"}