nancyhachisu nancyhachisu

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Nancy Singleton Hachisu  Japanese Farm Food (Sept 2012), Preserving the Japanese Way (Aug 2015). In the JP countryside since 1988. Japan: The Cookbook (Phaidon, April 2018)

Emrys Hachisu’s first words: “An pan!” Emrys loves Anpanman character just as much as his father Christopher did as a baby.

Emrys Hachisu is guaranteed to put a smile on anyone. Great to have such a joyous life!!

Last 4-liter batch of ice cream for the summer. 28 liters in all. Glad to be done and glad to have a stocked freezer. Guess I better start being more generous with doling out!

Tasting shiro shoyu at SSU! “Smells like natto” “tastes like miso” “salty but yummy!” @finofoods #foodartisansofjapan #hardiegrantbooks

Super cool vintage train in Kyushu with glossy plank floors and wooden fittings. #foodartisansofjapan #hardiegrantbooks

At Wadaman Sesame with @takehiro.wada and @finofoods. Indisputably best sesame in the world: First filtration step and a handful of rejected! seeds. #foodartisansofjapan #hardiegrantbooks #japanthecookbook

Lucky chance to see the last late, late batch of mirin at Mikawa Mirin. #mikawamirin #foodartisansofjapan #hardiegrantbooks #finofoods

1.8 L Mikawa Mirin = 1.8 L rice. You can taste that, no question. #mikawamirin #foodartisansofjapan #hardiegrantbooks #finofoods

At Wadaman Sesame in Osaka with @takehiro.wada and @finofoods. Albeit pricey, indisputably best sesame products in the world. #foodartisansofjapan #hardiegrantbooks #wadaman

2013 fish sauce slurry at Moroi Jozo in Akita with @finofoods. #foodartisansofjapan #hardiegrantbooks #moroijozo #finofoods

The joy of learning to walk by Emrys Hachisu!! Accompanied by the most delicious squeals.

Sashimi plate at Soba Ra is probably the most vibrant in the world. And creative. And damn fresh. #foodartisansofjapan #hardiegrantbooks #sobara

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