An intimate deep dive into Japan’s diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.
Following the phenomenal success of her most recent book Japan: The Cookbook as well as her seminal works: Japanese Farm Food and Preserving the Japanese Way here Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships.
In Food Artisans of Japan Nancy shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef ’s food is soulful. And each chef speaks deeply to Nancy for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.
The book includes recipes from each chef, ranging from traditional Japanese to French or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Nancy and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, with the recipe itself serving as a blueprint for approaching the dish using seasonal available ingredients from your own locale.
The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan…straight from the heart.
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