Every now and then a truly outstanding book arrives. Though I have a weakness for many kinds of Asian fare, homestyle Japanese food is right there at the top. And yet I rarely make it myself, maybe ...

Native Californian Nancy Singleton Hachisu has been living with her family for 26 years now in rural Saitama, Japan, where she heads their local prefecture’s Slow Food convivium. As a follow-up to her ...

The idea seemed simple enough: Take a favorite family recipe, trace its origins and make a TV show about the quest. That concept brought two of Hawaii’s top chefs to Japan and the organic farm of ...

When California native Nancy Singleton Hachisu was in her early thirties, searching for her next move, a deep love of sushi and an ear for languages led her to Japan for a year of teaching English ...

Nancy Singleton Hachisu has become our window into a highly curated way of eating in Japan. She has produced some of the most in-depth works on traditional Japanese cooking and the products that ...

Stanford Cooking Society (SCS) invited author and alumna Nancy Singleton Hachisu ’78 to encourage student culinary activities by leading a hands-on cooking class on Japanese cuisine Monday night. The ...

It’s never been easier (or tastier) to cook vegan, even if you’re not doing it full-time. In Part-Time Plant-Based, associate cooking editor Antara Sinha brings you bright ideas from veggie-forward ...

I've long been fascinated by Japanese preserves but most of them seemed far too difficult and intimidating to attempt myself. I make kimchi, sauerkraut, jams and cured meat, and have dabbled in easy ...