Nancy Singleton Hachisu

Preserving the Japanese Way

Nancy Singleton Hachisu

Talk: Preserving the Japanese Way

Nancy's latest book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. Recipe methods range from the ultra traditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage) — to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees.

Nancy Singleton Hachisu

Nancy Singleton Hachisu left California for Japan in 1988, fully intending to learn Japanese in one year and return to the States for graduate school. Instead, she fell in love with a Japanese organic farmer and now lives with her husband and three sons in their eighty-five-year-old traditional farmhouse.

Preserving the Japanese Way

Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.

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