Nancy Singleton Hachisu and Japan: The Cookbook

From our organizers:

The Brooklyn Kitchen has long had a love affair with Japan. We began selling Japanese knives in 2007, working with Kikuichi, a family company tracing its roots back to 1267 that started making kitchen knives when Samurais were outlawed by the Emperor in the 1860s. We’ve been to Japan at least 5 times now, and have incorporated Japanese flavors and pantry staples into our everyday cooking.

With limited public appearances during her US book release tour, we are excited to announce a special night with our friend Nancy Singleton Hachisu, a James Beard Award-nominated author of two previous cookbooks: Japanese Farm Food and Preserving the Japanese Way and now Japan: The Cookbook. Widely respected as an authority on Japanese cooking, both in Japan and the United States, we’re so excited to host her at The Brooklyn Kitchen!

We are honored and lucky to have made friends with Nancy, a cook and scholar who has been living on an organic farm outside Tokyo for the last 30 years. Nancy knows more about Japanese food than some natives. She has taken Harry, one of our founders, on a tour of makers of miso, shoyu, and to a tea farm (She knows a lot of secrets!).

It’s no surprise that Nancy was chosen by Phaidon to create the Bible of Japanese cuisine. This book has been decades in the making. From Nancy’s determined immersion in Japanese artisanal food culture to seeking out the best producers in a country that is so hyper regional, you might not know what’s made one town over.

During the event, discover the history behind Japan: The Cookbook, enjoy beverages and light snacks! Books will be available for sale.