Gather. Modern Grange Events

Supper

Japanese Dinner with Nancy Singleton Hachisu

We are thrilled to welcome Nancy Singleton Hachisu back to SHED for a dinner inspired by her life on a Japanese farm and her books Japanese Farm Food and Preserving the Japanese Way. Nancy’s books are a primer on Japanese home cooking, from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables. In her writing, she demystifies the rural Japanese kitchen and its essential ingredients, equipment, and techniques needed for home cooking. With a focus on fresh and thoughtfully sourced ingredients, her recipes are perfect for fans of farmers’ markets and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life are scattered throughout, making them engaging reads and SHED favorites. Attendees can purchase an optional beverage pairing selecting “Dinner with Beverage Pairing” at checkout.

Menu
ZENSAI
Fragrant Miso-Simmered Daikon
Celery and Chicken with Sour Plum
Stir-Fried Spinach and Mushrooms
Daikon and Tuna Salad
Stir-Fried Kabocha

SUIMONO
Spinach and Udon Soup

HASSUN
Sour Plum–Steamed Cod
Salt-“Steamed” Carrots
Sweet Shoyu–Simmered Carrot Stems
Cabbage with Sesame Vinegar
Salt-Pickled Red Shiso Rice

KANMI
Seasonal Fruits and Ice Cream

Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has made the country her home. Nancy has taught cooking classes for nearly 20 years, and also runs a children’s English immersion program that prepares home-cooked meals with local ingredients. She has been a Slow Food convivium leader for more than a decade, and a food-education leader for Slow Food Japan for the last several years. Nancy, her husband, and three sons live in an 80-year-old traditional farmhouse on an organic farm in rural Japan.