Description
Japanese Farm Food is a book written by Nancy Singleton Hachisu which explores the traditional and seasonal cuisine of Japan. The author delves into the simplicity and flavors of farm-fresh ingredients used in Japanese cooking, showcasing the importance of sustainability and quality in food production. Through this book, readers can gain a deeper appreciation for the culinary traditions of Japan.
Price: $40.00 - $17.59
(as of Feb 13, 2025 11:46:18 UTC – Details)
Exploring the Delicious World of Japanese Farm Food
Japanese Farm Food is a culinary experience like no other. With its focus on fresh, seasonal ingredients sourced directly from local farms, this cuisine offers a unique and authentic taste of Japan.
Fresh Ingredients Make All the Difference
One of the key elements that sets Japanese Farm Food apart is its emphasis on fresh, high-quality ingredients. By using produce that is sourced from local farms, this cuisine is able to showcase the natural flavors of each ingredient.
From crisp, flavorful vegetables to tender, succulent meats, Japanese Farm Food highlights the best that nature has to offer. Whether you’re enjoying a simple tofu dish or a complex seafood platter, you can taste the difference that fresh ingredients make.
A Culinary Journey through the Seasons
One of the most beautiful aspects of Japanese Farm Food is its celebration of the changing seasons. Each dish is carefully crafted to reflect the flavors and ingredients that are in season at that time.
In the spring, you might enjoy dishes featuring fresh bamboo shoots and delicate cherry blossoms. In the summer, juicy tomatoes and sweet corn take center stage. Fall brings earthy mushrooms and rich kabocha squash, while winter dishes showcase hearty root vegetables and warming spices.
By eating with the seasons, you not only experience a wider variety of flavors, but you also support local farmers and sustainable agriculture practices.
Healthy and Nourishing Meals
Japanese Farm Food is not only delicious, but it is also incredibly healthy and nourishing. By using a balance of lean proteins, fresh vegetables, and whole grains, this cuisine provides a well-rounded and satisfying meal.
From nutrient-rich miso soup to protein-packed tofu dishes, Japanese Farm Food offers a variety of options for those looking to eat healthily without sacrificing taste. The emphasis on fresh, whole ingredients means that each meal is packed with vitamins, minerals, and antioxidants.
Whether you’re looking to improve your overall health or simply enjoy a delicious meal, Japanese Farm Food has something for everyone.
A Taste of Tradition
At its core, Japanese Farm Food is a celebration of tradition and heritage. Many of the recipes used in this cuisine have been passed down through generations, ensuring that each dish is steeped in history and cultural significance.
By enjoying Japanese Farm Food, you are not only savoring delicious flavors but also connecting with a rich culinary tradition that has stood the test of time. From simple home-cooked meals to elaborate feasts, this cuisine offers a taste of Japan’s vibrant and diverse food culture.
In conclusion, Japanese Farm Food is a culinary delight that offers a unique and authentic taste of Japan. With its focus on fresh, seasonal ingredients, healthy and nourishing meals, and celebration of tradition, this cuisine is sure to satisfy both your taste buds and your soul. So why not treat yourself to a delicious and unforgettable dining experience with Japanese Farm Food today?
Price: $40.00 - $17.59
(as of Feb 13, 2025 11:46:18 UTC – Details)
Product Description
Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan.
Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book
“Our life centers on the farm and the field. We eat what we grow.” –Nancy Singleton Hachisu
Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers’ markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.
American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.
“Nancy Hachisu is…intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one.” –Patricia Wells
“This book is both an intimate portrait of Nancy’s life on the farm, and an important work that shows the universality of an authentic food culture.” –Alice Waters
“The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it’s not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that’s balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life.” –Deborah Madison
“Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her…savoring and learning her down-to-earth approach to cooking and to loving food.” –Hiroko Shimbo
“Taking a peek into Nancy Hachisu’s stunning Japanese Farm Food is like entering a magical world. It’s a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn’t have to ask, “Where does my food come from?” She knows. Here’s a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can’t wait to try.” –Elise Bauer, SimplyRecipes.com
“Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider’s view of the Japanese kitchen, from farm to table, by a passionate and talented writer.” –Michael Ruhlman
From the Publisher
Bitter Melon Stir-Fried with Egg and Red Pepper
Goya Champuru
Slice the bitter melons in half lengthwise and scoop out the seeds with a spoon. Cut off the ends and slice crosswise into ¹⁄8-inch (3-mm) half-rounds.
Tear the chile peppers in half or thirds and reserve in a small bowl.
Break the eggs into another bowl and whisk with a fork or chopsticks.
Heat the oil in a large frying pan or wok over medium-high heat and drop the chile peppers into the hot oil. Immediately decrease the flame to low and fry the peppers to infuse the oil. Throw in the bitter melon slices and toss over high heat until no longer raw (about 4 minutes or so). Add the salt as you are cooking the bitter melon.
Mix in the beaten egg and toss quickly as the egg curds form. Remove from the heat when the eggs are still not quite set. Stir until just set and turn into a medium-sized serving bowl. Eat hot.
Ingredients 3 small to medium bitter melons (goya), about 1 pound/500 g 2 small dried chile peppers (japones or árbol) 6 eggs, at room temperature 2 tablespoons rapeseed oil ¾ teaspoon sea salt
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Also by Nancy Singleton Hachisu
Japanese Farm Food Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Publisher : Andrews McMeel Publishing (June 1, 2021)
Language : English
Paperback : 400 pages
ISBN-10 : 1524868701
ISBN-13 : 978-1524868703
Item Weight : 2.77 pounds
Dimensions : 8 x 1.5 x 9.6 inches
Price: $40.00 - $17.59
(as of Feb 13, 2025 11:46:18 UTC – Details)
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