Podcast appearances and mentions of nancy singleton hachisu

Steve and John talk with Nancy Singleton Hachisu, author of Japan: The Vegetarian Cookbook.

Episode Notes Nancy Singleton Hachisu is a California native and Stanford alumnus who moved to Japan in 1988 to live in rural Saitama prefecture with her husband, a Japanese farmer. A James Beard Award-winning food writer, Nancy is the author of 4 cookbooks and frequently appears in Japanese print and television media. You may have seen her on Netflix's Salt Fat Acid Heat. Nancy's latest book, Japan: The Vegetarian Cookbook, is a follow-up to the global best seller, Japan: The Cookbook, and showcases the elegant simplicity of Japanese vegetarian dishes. In this episode, Nancy and Liren discuss her newest cookbook, a sense of spirituality and connection with vegetables, the finer points of tempura, and more! Learn more about Nancy at https://www.nancysingletonhachisu.com Follow Nancy on Instagram: @nancyhachisu

Nancy Singleton Hachisu traveled to Japan for a stint abroad 30 years ago, fell in love with a Japanese farmer, and never left. We take a look at her latest book, Japan: The Cookbook, a compilation of over 400 recipes, and talk about how to build a Japanese pantry (it all starts with really good soy sauce). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Japan Experts FREE Facebook group: https://www.facebook.com/groups/japanexperts ---------------- Imagine you are in a farmland of somewhere in a rural area of Japan. Farmers are growing all sorts of vegetables throughout the year. This is an ordinary landscape you can easily find in many different parts of Japan. Have you ever wondered what food ordinary people eat in Japan? Sushi? Kaiseki? Well… these foods are often mentioned in a guidebook and they are something you may want to try at least once…. But I can tell you that most Japanese cook much simpler dishes in the daily life. So, what do they eat? To address this question, I talked to Nancy Singleton Hachisu who has been living in this country for more than thirty years. She is a food writer and has lived in a Japanese farmhouse with her husband who runs an organic farm in Saitama prefecture, two hours away from Tokyo. More information about Nancy Singleton Hachisu and her work can be found here: https://www.nancysingletonhachisu.com/ ----------------- Join Japan Experts dojo community: patreon.com/japanexperts The Japan Experts dojo community is a place for you to get access to the secrets, mysteries and everything else that even the Japanese cannot explain in detail, for less than the money you pay for a single cup of coffee! So, save the money today and invest it into your learning! I can promise you that you will gain so much knowledge on how to explore, appreciate and understand Japan. Here is the link: patreon.com/japanexperts Some extra bonuses are also available if you want to take your learning to a deeper level. Please make sure you check out the page carefully and choose what would benefit you the most :) ------------------ The latest updates can be found on the following social media channels. Facebook Page: https://www.facebook.com/jpexperts Twitter: https://twitter.com/Japan_Experts Instagram: https://www.instagram.com/japan.experts/ YouTube: bit.ly/JpExperts

We recap the week that was in the US election, meet Skye Parrott to hear about the revamped ‘Playgirl Magazine’ and get a top recipe by one of the world’s leading authorities on Japanese food, Nancy Singleton Hachisu.

A top recipe by one of the world’s leading authorities on Japanese food.

Join me as I talk with "The Plant Food Chef," James Sant about the importance of fermented foods to creating a healthy microbiome.  James introduces his home ferments which range from kombucha to water kefir to wild blueberries to chile peppers with thyme from the local farmer's market.  James shares his passion for the health and flavor that fermented foods promote.  He introduces his favorite resources:  The Art of Fermentation and Basic Fermentation, both by Sandor Katz; The Noma Guide to Fermentation by Rene Redzepi and David Zilber; Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu; Nourishing Traditions, the Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats by Sally Fallon.  James Sant is a plant-based chef, teacher, and culinary artist who emphasizes vegan fusion cuisine which marries cooked and raw plant-based foods (cooked foods are cooked gently for maximum nutrient-value).  James served as creative director, programs director, and lead instructor for Living Light Culinary Institute, a raw plant-based culinary school, formerly in Mendocino, California, for almost a decade.  Throughout his tenure at Living Light, James had the good fortune of educating students from around the world in the art and health benefits of raw gourmet vegan cuisine.  James has been an advocate for fresh wholesome foods for decades and brings his passions for fermented foods and bread-making (making exquisite breads from sprouted grains and seeds) to his students.  He considers fermented and cultured foods to be vital to a healthy lifestyle.  James is currently building an educational program which will be unveiled through the site www.plantfoodchef.com.  He is also designing the cirriculum for a new educational opportunity overseas with a focus on vegan fusion cuisine.  Find James and engage with his teachings and culinary creations on Facebook and Instagram:   Facebook page:  PlantfoodchefInstagram:  @plantfoodchef 

Nancy is a native Californian, but has lived in Japan since 1988 and is a renowned expert in Japanese food. Nancy’s cookbooks include Japanese Farm Food, Preserving the Japanese Way and her newest book is called Japan: The Cookbook - Nancy has painstakingly reworked traditional material gathered from gifted home cooks and translated, tested and adapted the recipes. We talk to her about how to source good ingredients for Japanese home cooking, small-scale farming in Japan and much more...

Over the next couple weeks (yes, we’ll be going weekly for a short stint!) we’ll deviate a bit from our standard format, but that’s because we have something special lined up!   The fine folks at Aoyama Sake Flea, the bi-annual celebration of sake and craft culture, hosted in collaboration with Tokyo’s iconic Farmers Market @ UNU (United Nations University), reached out to the Sake On Air crew to see if we might be interested in hosting a few live shows at the festival.   You had us at “Sake”. (And “Festival”!)   Hosting four live recordings over two days, we brought in a number of really fascinating guests, both brewers, as well as those championing sake through a number of unique and different avenues all their own.   This week, we’re sending you the first 2 sessions from day one of the festival. For the first half of the show we’re joined by Masaki Yamada, events coordinator for the Farmers Market @ UNU, along with Akiko Shibata, president of Tokyo Sake-ten and head of business development for Niigata sake producer, Myoko Shuzo. Together we explore the nature of the farmers market in Tokyo and its role in bringing people together with sake producers and creating a culture around sake for a new generation. Now in its 9th incarnation, Aoyama Sake Flea is now gearing up for its round 10, scheduled for March 30-31 in 2019 – and they’d love to integrate international brewers and artisans for the next round! To all those championing sake abroad, listen up on how you might be able to take part in one of Tokyo’s most homegrown, community driven sake festival that puts the producers at the forefront.   For the second segment, we’re joined by none other than the talented and inspiring Nancy Singleton Hachisu, author of the recently released, Japan: The Cookbook, as well as the game-changing, Japanese Farm Food, and the lifestyle staple, Preserving the Japanese Way. We managed to coax her away from the farm (and work on her next book!) in Saitama to join us for a mid-day “Kampai!” to discuss, not only her new book and recent projects, but primarily how she views the role of sake in cooking. Now when we say “sake”, remember that in Japan, “sake” refers to all varieties of alcohol. For our purposes, we focus primarily on the sake that our listeners all know and love, as well as spend a good amount of time delving into the magic of mirin, as well. Not to mention the delicious and versatile offshoots from the world of sake, such as sake-kasu, amazake, rice koji, as well as sake crafted specifically for culinary purposes.   Links for some of the products and producers that Nancy mentions are below: – Mikawa Mirin – Yamaki Jozo – Terada Honke – Imayotsukasa Shuzo – Kidoizumi Shuzo – Great “ryori-shu”, or, additive-free and naturally brewed “cooking sake”, like this one from Okidaikichi Honten, makers of the fantastic Shizengo line of sake. (Sorry, not much English info available…) – Black Market Sake   Part 1: Farmers Market & Aoyama Sake Flea (w/ Akiko Shibata & Masaki Yamada) 2:19-20:05 Part 2: Bettering our Food with Sake (w/ Nancy Singleton Hachisu) 20:30-49:08   Your hosts for these special outings this time around are Christopher Pellegrini, Christopher Hughes, and Justin Potts. (We try to keep good rotation around here in order to keep things fresh.)   As always, @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube very soon.   Send your questions, comments, show ideas, and kind words to questions@sakeonair.com   It also helps to leave us a nice review so that we can further share the sake love with more listeners like yourself.   Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan.   Thanks for listening.   Kampai!   Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

This week, we're excited to welcome Nancy Singleton Hachisu to SALT + SPINE, the podcast on stories behind cookbooks.Nancy Singleton Hachisu is the author of Japan: The Cookbook, a hefty volume with more than 400 recipes that explore the rich, culinary history of Japan, specifically from the 1970s and 1980s. She's a James Beard Award winner and the author of Japanese Farm Food and Preserving the Japanese Way.START COOKING TODAY: Omnivore Books | Bookshop In her latest book, Nancy wrote about the importance of understanding the meaning of a recipe "so not to lose the heart or soul from where it came." That shines through, both in her book and in our conversation with her about the many influences and sources she turned to while creating her recipes and building this informative collection of some of Japan's most well-known dishes.“Japanese food is very insertable...into any menu and very democratic in that way.” — NANCY SINGLETON HACHISUWe sat down with Nancy at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Japan: The Cookbook. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nancy Singleton Hachisu Nancy is a food writer and has authored several cookbooks in English and Japanese, including her latest, Japan: The Cookbook. ‘Japan: The Cookbook’: Beautifully presented recipes for home cooks, by J.J. O'Donoghue // The Japan Times Sharing Lessons From a Farm in Japan, by David Tanis // The New York Times Bonus SALT + SPINE Features: Recipe: Cold Prevention Soup by Nancy Singleton Hachisu Recipe: Ginger-Infused Greens and Vegetables by Nancy Singleton Hachisu Listen: Nancy reads an excerpt from Japan: The Cookbook Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Nancy Singleton Hachisu has called Travis Lett’s latest opening “the most Japanese restaurant in America.” LA Times food critic Jonathan Gold explains why.

California-born Nancy Singleton Hachisu went to Japan in 1988 in search of sushi and stayed for love. Over these past three decases she's become an expert in the cuisine of her adopted homeland. For her latest book, Japan: The Cookbook, Hachisu spent years cultivating relationships with those who understood the traditions of Japanese cooking, from nuns to grandmothers. Listen in to this episode of Speaking Broadly to hear entertaining stories about cross-cultural understanding, food, starting out as the “resident bride” in her in-laws house and more. Speaking Broadly is powered by Simplecast

Nancy Singleton Hachisu traveled to Japan for a stint abroad 30 years ago, fell in love with a Japanese farmer, and never left. We take a look at her latest book, Japan: The Cookbook, a compilation of over 400 recipes, and talk about how to build a Japanese pantry (it all starts with really good soy sauce). Learn more about your ad choices. Visit megaphone.fm/adchoices

Arriving as an exchange student from California, Nancy Singleton Hachisu originally planned a short visit to Japan, but 26 years later - she's still there. A relationship with a Japanese organic farmer is what upended her plans and saw her settling into an 80-something-old farmhouse that's been passed down his family for multiple generations. During this time, she's met fascinating Japanese producers - such as a "salmon whisperer", unique salt raker and a ninth-generation sake brewery owner - and published two cookbooks, "Japanese Farm Food" and "Preserving the Japanese Way", resulting in a fan base that includes Joel Robuchon and the team at Cornersmith.  She describes what's really in your soy sauce (you'll be surprised), artisan producers creating the most next-level potato flour and sesame you've ever heard of, how to make ancient Japanese cheese and what it's like to eat at Jiro's sushi joint multiple (yes, multiple) times. Thanks to Shelby Chalmers at Fino Foods for teeing up this interview.  

Tune in for a brand new episode of Fuhmentaboudit! as Mary Izett and guest co-host Rachel Jacobs talk to Nancy Singleton Hachisu. Author, cook, and farmer, Nancy left California for Japan in the late 1980’s, fully intending to learn Japanese in one year and return to the States for graduate school, and instead fell in love with a Japanese organic farmer.  Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium and talks to Fuhmentaboudit! about all things fermented in Japan. Form natto to various fermented fish to shochu, this episode covers it all! “What sets Japanese fermenting a part is Koji… it’s a naturally occurring spore.” [30:00] –Nancy Singleton Hachisu on Fuhmentaboudit!  

This week on _ Japan Eats _, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu.  Leaving California for Japan in the late 1980’s, fully intending to learn Japanese in one year and return to the States for graduate school, Nancy shares how she instead fell in love with a Japanese organic farmer.  Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium.  Her newest book, “Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen,” introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Tune in for a thorough discussion on Japanese farm life and what is next For Nancy!  

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this episode to hear Nancy explain the difference between Japanese homestyle and restaurant food. Nancy also explains the rice hulling process, and helps Cathy with her nukazuke recipe. Learn about the simplicity of Japanese cuisine, and how it has evolved and incorporated different ingredients throughout time. Also, Nancy explains why tasting menus are ideal for dates! This episode has been sponsored by Fairway Market. “The food that people eat in Tokyo is restaurant food. That’s what they eat at their house. It’s generated from restaurants.” [11:15] “I really wanted to show Japanese food for the incredible simplicity that it can be, and it’s often not like this. This is not the kind of food that most people are eating.” [29:00] — Nancy Singleton Hachisu on Let’s Eat In