Nancy Singleton Hachisu

Teaches at Astor Center

Native Californian, Nancy Singleton Hachisu, has lived with her Japanese organic farmer husband and three sons in their traditional Japanese farmhouse for the last 25 years. Hachisu has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Nancy's first book, Japanese Farm Food (Andrews McMeel, Sept 2013), was praised in the New York Times, The LA Times, and the London Times. It was selected by several well-respected U.S. cooking magazines as one of the top cookbooks of 2012 and was featured in Food & Wine's Best of the Best Cookbooks, Vol. 16. The French edition of Japanese Farm Food (Japon, la cuisine à la ferme, Oct 2013) includes a glowing preface by Joël Robuchon. Hachisu is currently working on her second book, Preserving with Koji and Salt: age-old Japanese techniques for the modern kitchen, to be published by Andrews McMeel early November 2014.