Portrait of Nancy Singleton Hachisu

Qualified by Monocle Magazine as “one of the world's leading authorities on Japanese cuisine. »
“A vital bridge between farmers in the United States and Japan” by Alice Waters, iconic food activist and owner of Chez Panisse, Berkeley, CA, iconic food activist and owner of Chez Panisse, in Berkeley, California.
And a "Japanese cookbook author...who knows more about these subjects than almost anyone," per Jonathan Gold, former L.A. Times food critic.

Nancy Singleton Hachisu is a native Californian, graduated from Stanford and married to a Japanese farmer. She has lived in rural Saitama since 1988. She is the author of five cookbooks: Japan, Farm Cooking (Andrews McMeel , Sept. 2012), Preserving the Japanese Way (Andrews McMeel, August 2015), Japan: the book of cuisine (Phaidon, April 2018), Food Artisans of Japan (Hardie Grant, Nov. 2019) and Japan: the book of vegetarian cuisine, (Phaidon, April 2023). Nancy's works have been translated into French, Italian, Spanish, German, Portuguese, Dutch, Chinese and Japanese. The author frequently appears in Japanese media, documenting her life as a curator and farmer, as well as her visits to artisans in rural areas in order to and her life on the farm, as well as her visits to artisan producers in rural areas. the most remote areas of Japan, in order to advocate for the disappearance of Japan. to defend endangered Japanese 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.

Hachisu also appeared in the "Salt" episode of the hit Netflix show, "Salt, Fat, Acid, Heat."