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COOKBOOKSI-J-K-L: 'I Love' to 'Lunch' >  Japanese Farm Food

 

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Japanese Farm Food

 

by Nancy Singleton Hachisu

Reviews
What a lovely book! Fun to flip through, informative when you read every word, and a great companion in the kitchen! For those interested in Japanese culture, this book hits a home run. For everyone else it makes a great gift and it's an inspiration when you plan your next meal!
Robin C. Brown, Fort Myers, Florida (amazon.com)

Simple recipes for easy, delicious farm style foods. Beautiful images of Japan, the food, the author's favorite food producers and vendors. I found a new favorite recipe for ramen, using the recipe for the half cooked egg (a perfect yolk). Salads and dressings were another favorite.
Andrea Chin, Oakland, California (amazon.com)

Book Description
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. Vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with gorgeous, unpretentious dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.

The recipes in Japanese Farm Food are ideal for fans of farmers' markets and for home cooks seeking accessible Japanese dishes and include such dishes as Fried Eggplant Halves with Sweet Miso, Udon Noodles, and Citrus and Vinegar-Marinated Halibut.  In the end, personal stories about family and farm life make this not just a book about Japanese food; Japanese Farm Food is a book about love, life on the farm, and community.

About the Author
Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year. 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 has been a Slow Food convivium leader for more than a decade. Nancy, her husband, and their three sons live in an 80-year-old traditional farmhouse on an organic farm in rural Japan.
 

 

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