Japanese Farm Food
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 160 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.
Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book
Cooks&Books&Recipes Featured Cook Sheri:
If you’re like me and are somewhat intimidated by the idea of making Japanese food at home, Nancy Singleton Hachisu’s Japanese Farm Food will surely change your mind. This is a book that showcases the food that I imagine is cooked every day by ordinary Japanese people. It has the flavors and the sensibility inherent in Japanese cuisine, but it’s not fastidious.
I found myself drawn into Hachisu’s story of how she, an American living in Japan, met and fell in love with a Japanese farmer who began as her English conversation student. Hachisu writes her story in a pragmatic manner that appeals to me, and learning about the evolution of her life and cooking in Japan is fascinating.
The cookbook is as beautiful as it is interesting. Interspersed with recipes are personal photos (but not too many) and stories about life and food in Japan. Hachisu includes a section at the front of the book that explains some of the different Japanese ingredients and how they’re used, and there are blurbs throughout the book describing other terminology of interest.
I have many recipes bookmarked in Japanese Farm Food. Think of this as a book on comfort food, made with Japanese ingredients. The Sake-Steamed Kabocha with Miso sounds perfect for a cold winter night, and I can’t wait to try the Simmered Chicken-and-Miso Meatballs. The Pork Belly Simmered in Okara also caught my eye, and I’ve already made that one. My neighborhood Japanese cafe happens to make their own tofu, so they give me the okara (soy pulp, left over from the tofu-making process) for free. The dish was a delicious and unique way to cook pork belly.