Episode 09
Tuesday, July 10, 2018

Chronicling the food of Japan with Nancy Singleton Hachisu

"The feeling of sitting down at the sushi bar and then eating two-by-two and this relationship with the sushi master … it was my ultimate eating experience."

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.

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.

‚ÄúJapanese food is very insertable...into any menu and very democratic in that way.‚ÄĚ


We sat down with Nancy at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Japan: The Cookbook.

VOICES featured in this episode:

RECIPES featured in this episode:

COOKBOOKS featured in this episode:

Japan: The Cookbook

Start cooking today:
*denotes local bookstore support

Episode Transcript: