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We are very excited to offer our friend Nancy Singleton Hachisu's Japan: The Vegetarian Cookbook. In this seminal tome, Nancy takes you on a deep dive into the vegetarian parts of Japanese cuisine. Whether you eat vegetarian, are looking to decrease the amount of animal protein in your diet, or just want to expand your knowledge of Japanese cuisine, this book belongs in your kitchen.
The depth and breadth of the recipes in this book show Nancy's expansive knowledge of Japanese food. We love how the recipes are divided into sections by cooking style - dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet. And her illuminating stories about the ingredients and cooking styles make you want to learn more and more. All in all, Nancy's deep devotion to and respect for Japan and its cuisine are evident.
With each copy Nancy has included a signed bookplate made of traditional Japanese Washi paper.
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About the author:
Nancy Singleton Hachisu
Nancy Singleton Hachisu is a native Californian, Stanford graduate married to a Japanese farmer and has lived in rural Saitama since 1988. Author of five cookbooks: Japanese Farm Food, Preserving the Japanese Way, Japan: The Cookbook, Food Artisans of Japan, and Japan: The Vegetarian Cookbook. Hachisu’s work has been translated into French, Italian, Spanish, German, Portuguese, Dutch, Chinese, and Japanese.
Nancy appears frequently in 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. Recipient of a James Beard award, she has written for The Art of Eating, Lucky Peach, Saveur, Food & Wine, Travel & Leisure, National Geographic Food, BBC Travel, and Fool Magazine.
Nancy also assisted on and appeared in the Salt episode of Netflix’s runaway hit: Salt, Fat, Acid, Heat.
