Preserving the Japanese Way

“Nancy’s encouraging and expert voice in this book is a guiding light that shines awareness on disappearing food traditions. It simultaneously creates new interest in how easily we can all build delicious, healthy flavors in home cooking everywhere by using the Japanese way. I became fascinated with Japanese culture and craftsmanship, especially home cooking and traditional methods of preserving seasonal foods, during the time I lived in the countryside in Nagano prefecture. This book feels like a family heirloom containing thoughts on preserving that way of life. It is more than a collection of recipes on salting, pickling and fermentation. Nancy shares her personal, daily experiences of cooking and raising a family in rural Japan surrounded by a community of people who care deeply about food. This is an authentic introduction to the intriguing world of Japanese home cooking and craft.”   (Michael Anthony, Executive Chef, Gramercy Tavern)“I find myself reaching for all of Nancy’s books in the kitchen, but Preserving the Japanese Way is my new favorite for long projects. The book helps you understand Japanese preservation and makes it easy to succeed!”   (Flynn McGarry, Chef/Co-Owner GEM, NYC)“I love this book. It has become a source of information and inspiration that I come back to all the time. A foundational piece of work for any cook interested in the roots of preserving, fermentation, connection to ingredients and respect for tradition. Nancy is generous with her knowledge, storytelling, with her practical guidance and insight into Japanese culture and experiences. I’m very grateful to have cooked with Nancy and when I read her books I can see and feel the passion and dedication she has for food and sharing knowledge with others. This book is a must for those who want to learn the techniques of capturing season abundance, add depth of flavour to dishes and lead a healthy flavourful life!”   (Jo Barrett, Chef, Co-Founder Wildpie)“Preserving the Japanese Way has quickly become an invaluable resource at Houseman. Nancy gives deep cultural and historical background while also offering up recipes that are rigorous and specific. It’s an impactful book that will change the way you cook whether you operate a restaurant kitchen or one at home.”   (Ned Baldwin, Chef/owner Houseman NYC)“In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered.  This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren’t just about preserving foods—it’s about preserving a way of life.” (Rick Bayless, author of Authentic Mexican and owner of Frontera Grill)“In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery.” (Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia)“Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It’s almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it.” (Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine)“The author’s introductions to traditional craftspeople, well-known chefs, culinary experts, and entrepreneurs transport readers around the globe, creating a cookbook that reads like a hard-to-put-down novel or a travel diary.” (Library Journal, Library Journal)

Native Californian Nancy Singleton Hachisu is a Stanford graduate married to a Japanese farmer since 1988. The early 1930s Hachisu family farmhouse has been the center for many events celebrating traditional agrarian customs such as Tokanya, rice planting, and mochi pounding. Her first book, Japanese Farm Food, was praised in the New York Times, the Los Angeles Times, and the London Times. As one of the top cookbooks of 2012, it was featured in Food & Wine’s Best of the Best Cookbooks, Vol. 16 and nominated by the IACP for the Julia Child Award (Best First Book). The French edition, Japon, la cuisine à la ferme, includes a preface by Joël Robuchon and won the World Gourmand Award for Best Translation in 2013. Dutch and Japanese editions were published in 2015. Hachisu appears frequently in the 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.