Nancy Singleton Hachisu is a native Californian, Stanford graduate who came to Japan in 1988. She lives with her Japanese farmer husband in an 85-year-old traditional farmhouse in rural Saitama. They have three young adult sons. Hachisu served as a leader of a local Slow Food convivium for more than a decade and is active in the local food movement all over Japan. Her first book, Japanese Farm Food (Andrews McMeel, Sept 2012), which was praised in The New York Times, London Times, LA Times was translated into French, Dutch, and Japanese. Her second book on Japanese pickles and preserves, Preserving the Japanese Way, (Andrews McMeel, August 2015) was shortlisted for The Art of Eating Prize, a James Beard Award, and a Gourmand Award. She is currently working on Japan the Cookbook for Phaidon Press (Spring 2018).
Hachisu appears frequently in Japanese print and television media, including episodes on NHK, TBS, and Fuji TV that document Hachisu's preserving and farm food life as well as her visits to artisanal producers in more remote areas of Japan to document Japan’s disappearing food traditions.
Nancy's favorite cookbooks
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