Japanese Farm Food | Nancy Singleton Hachisu | Talks at Google

TL;DR

Nancy Singleton Hachisu, an expert in Japanese farming and food traditions, discusses the importance of using quality ingredients and preserving traditional Japanese cooking methods.

Transcript

LIV WU: Hi everyone, welcome. I'm Liv Wu on the Mountain View Food Program team, and welcome to you, Nancy. NANCY SINGLETON HACHISU: Thank you. LIV WU: Thank you for being meeting at Google. Nancy is actually a native of Palo Alto-- Atherton. She was born here. But 25 years ago, she decided to go explore sushi in Japan with just a list of things sh... Read More

Key Insights

• 🏯 Nancy Singleton Hachisu's journey from exploring sushi in Japan to marrying a Japanese farmer led her to become a translator of Japanese food traditions and a spokesperson for the artisanal organic movement in Japan.
• 👹 Hachisu's book, "Japanese Farm Food," highlights the importance of using quality ingredients and traditional fermentation methods in Japanese cooking.
• 🏯 The revival of traditional Japanese cooking is taking place in Japan, and the Japanese government is working to brand Japan and promote local food traditions.
• 📕 Hachisu's book has resonated with Japanese-Americans who have lost their food traditions and are rediscovering them through her recipes and stories.
• 👹 Hachisu recommends sourcing ingredients from macrobiotic sites for authentic Japanese flavors and advises against using mass-produced, MSG-filled products.
• 👹 Traditional Japanese cooking methods, such as using koji, making shio-koji, and incorporating katsuobushi, play a significant role in enhancing the flavor of dishes.
• 😋 Japanese food traditions are at risk of being lost due to the increased consumption of convenience store food and the Western diet, highlighting the importance of preserving and promoting these traditions.
• 😋 Hachisu's immersion preschool and her farm-to-table lifestyle showcase the connection between farming, cooking, and teaching children about food and its cultural significance.
• 👹 The process of making soy sauce and miso at home is relatively simple, and Hachisu encourages readers to experiment with these traditional Japanese condiments.

Questions & Answers

Q: How did Nancy Singleton Hachisu's journey to Japan and marriage to a farmer influence her interest in Japanese cooking?

Hachisu's decision to explore sushi in Japan led her to meet and marry a Japanese farmer, and she fell in love with Japanese farming and food traditions. She embraced the role of translator of Japanese food traditions and became a spokesperson for the artisanal organic movement in Japan.

Q: What sets Hachisu's book "Japanese Farm Food" apart from other cookbooks?

Hachisu's book focuses on simple, delicious recipes with fewer than five ingredients. It highlights the use of artisanal soy sauces and misos, which contain probiotics and enhance the flavor of the dishes. Her book also emphasizes the importance of quality ingredients and traditional fermentation processes.

Q: What are some traditional Japanese cooking methods discussed by Hachisu?

Hachisu discusses the use of koji, a mold culture used in fermentation, in traditional Japanese cooking. She describes its importance in making soy sauce, miso, and other key ingredients. She also explains the revival of traditional cooking methods, such as making shio-koji (salt koji) and using katsuobushi (dried and fermented fish) to add flavor to dishes.

Q: How has Hachisu contributed to the preservation and promotion of Japanese food traditions?

Hachisu plays a vital role in teaching the Japanese about their food traditions through her television appearances and book. She emphasizes the importance of using authentic ingredients and traditional cooking methods. Hachisu also focuses on educating Japanese people about the loss of food and cultural roots due to rapid industrialization and the rise of the Western diet.

Summary & Key Takeaways

• Nancy Singleton Hachisu shares her journey of moving to Japan, marrying a farmer, and living on a farm that produces organic eggs and food. She has become a well-known figure in Japan, teaching the Japanese about their food traditions.

• Hachisu emphasizes the importance of using quality ingredients, such as artisanal soy sauces and misos, in Japanese cooking. She believes that simple, delicious food can be made with just a few ingredients, highlighting the use of soy sauces and misos made with traditional fermentation processes.

• Hachisu discusses the revival of traditional Japanese cooking in Japan, as well as the efforts of the Japanese government to brand Japan and promote local food traditions.