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Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Hardcover – August 11, 2015
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About the Author
Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their traditional Japanese farmhouse for the last 27 years in rural Japan, where she served as leader of a local Slow Food convivium for more than a decade. Her first book, Japanese Farm Food (Andrews McMeel, September 2012), was praised in the New York Times, London Times, the LA Times and more. TBS and Fuji TV are currently documenting Hachisu's preserving and farm food life in rural Saitama as well as her visits to artisanal producers in more remote areas of Japan.