Portrait of Nancy Singleton Hachisu

Described by Monocle Magazine as "one of the world's leading authorities on Japanese cuisine."
" A vital bridge between U.S. and Japanese farmers" by Alice Waters, iconic food activist and owner of Chez Panisse, Berkeley, CA, iconic food activist and owner of Chez Panisse, Berkeley, CA.
And a "Japanese cookbook author...who knows more about these subjects than almost anyone," by Jonathan Gold, former food critic for the L.A. Times food critic.

NANCY SINGLETON HACHISU & SUGIO YAMAGUCHI

Residency at iRASSHAi from January 22 to 24, 2024

Visiting Paris, author Nancy Singleton Hachisu, a leading figure in Japanese cuisine, will host a dinner on Monday January 22 and two lunches on January 23 and 24, to inaugurate iRASSHAi's residency program.

Nancy Singleton Hachisu is a California-born Stanford graduate married to a Japanese farmer. She has lived on a farm in Japan since 1988. Her books "Japan: The Cookbook" and "Japan: The Vegetarian Cookbook" are references for many cooks. Her cuisine defends Japan's disappearing food traditions.

At iRASSHAi, Nancy will be joined by Sugio Yamaguchi, former chef at Botanique, where he worked for seven years, offering simple, authentic cuisine, using everyday products with great creativity.

Together, they will sublimate the vegetables of market gardener Anna Shoji. She lives in Touraine, where she grows Japanese varieties. The recipes will be taken from Nancy Singleton Hachisu's books, and will put vegetables in the spotlight.

Nancy Singleton Hachisu will be donning her author's hat and signing copies of her bestsellers. copies of her bestsellers "Japon: le livre de cuisine" and "Japon: le livre de la cuisine végétarienne" at iRASSHAi on Saturday January 20 from 5 to 6 pm.