Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their 90-year-old traditional farmhouse since 1989 in rural Japan, where she served as a leader of a local Slow Food convivium for more than a decade. Her first book, Japanese Farm Food (Andrews McMeel, Sept 2012), was praised in The New York Times, London Times, LA Times and more. Japanese Farm Food has been translated into French (Japon la Cuisine à la Ferme), Dutch (De Japanse keuken), and Japanese (スタンフォードの花嫁、日本の農家のこころに学ぶ).
Her second book, Preserving the Japanese Way (August 2015) was shortlisted for The Art of Eating Prize, a James Beard Award, and the Best in the World Gourmand Award. Hachisu has published in Food & Wine, Saveur, The Art of Eating, and Lucky Peach and is currently working on Japan the Cookbook for Phaidon Press (Spring 2018).
Locally, Hachisu is involved in food education of Japanese children. Nationally, she has represented the Japanese government in numerous events as well as short films speaking about Japanese food culture. She also appears regularly on Japanese TV (TBS, Fuji TV, NHK) as an advocate for preserving Japanese rural food traditions.
■ Photos from the event
Nancy Singleton Hachisu is an author, Japanese farm cultivator with her farming Japanese husband and food culinary expert.
Having contributed to Food & Wine, Saveur, The Art of Eating and Lucky Peach and having appeared on a number of Television programs in Japan, she is also a celebrity, well-known to many in Japan. So, it was no surprise to see people stop at her table as she presented her books, Preserving the Japanese Way and Japanese Farm Food.
She also mentioned that she has quite a following among chefs and food experts as well.
Kinokuniya New York was thrilled to host her for a greet and sign event on Sunday. Nancy has seen many kinds of challenges and meeting them head on, found elegant solutions some of which are featured in her beautifully produced and presented books. We have signed copies of both titles but only while the limited supply lasts. They make fantastic gifts.