Nancy teaches America to cook authentic Japanese cuisine
Japan: The Cookbook's author shares her knowledge with everyone from Google to the New York Times
When it comes to explaining Japanese cookery to American gastronomes, there are few people better placed than Nancy Singleton Hachisu. Though she was born in California, Nancy has spent the past few decades living on a farm in Japan with her family, researching, cooking and writing about the country’s cuisine.
So, it shouldn’t come as any surprise to learn that, during her recent trip back to the US, Nancy’s cookery and culinary insights were warmly welcomed, with sell-out dinners and high sales rankings for her new publication, Japan: The Cookbook.
Nancy entertained food lovers at Google’s San Francisco campus; put in appearances at the city’s Omnivore and Kepler’s book stores; and hosted a sold-out dinner with book contributor Sylvan Mishima Brackett at Brackett’s own Izakaya Rintaro restaurant.
Further up the West Coast, she oversaw gala dinners at Seattle’s Bar Ferdinand with chef Matt Dillon and at Portland’s Ava Gene’s restaurant with chef Joshua McFadden; and demonstrated authentic Japanese cooking on King 5’s New Day Northwest TV show.
She then flew on to New York, where she oversaw dinners at Estela and Reynard at the Whyte Hotel, cooking for journalists from the Wall Street Journal, the New York Times, NPR, Eater, Bon Appetit, Travel & Leisure, the Huffington Post, and Martha Stewart Living, among other outlets.
Nancy also found time to conduct interviews with and stage cooking demonstrations for Bon Appetit, Serious Eats, Saveur and Condé Nast Traveller, and food book writer Heidi Swanson, before jetting back to California, to appear at the Food Bowl event in Los Angeles, demonstrating recipes at the Gourmandise School, preparing a collaborative dinner with patron chef Josef Centeno at Orsa & Winston, and conducting radio interviews with local culinary personalities Jamie Gwen and Evan Kleiman.
Want a taste too? Then order a copy of Japan: The Cookbook here.