Preserving The Japanese Way
Dinner with Nancy Singleton Hachisu
Thursday, September 24, 6:30PM
Shed, 25 North Street, Healdsburg
Preserving the Japanese Way introduces approachable and easy Japanese methods of salting, pickling, and fermenting into a Western cooking repertoire. It contains documentary-quality photo essays on the Japanese communities that support traditional practices for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. See a barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional pickle markets come alive through the pages of the book. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.
The menu features selected recipes from the Preserving the Japanese Way. Signed copies of the book will be available for purchase at a discount to event attendees. Due to the special nature of the event, dietary restrictions may not be able to be accommodated. Some items may vary due to ingredient availability. Email firstname.lastname@example.org with questions.
Ume Cocktail, Sautéed Shishito Flavored with Miso
Miso-Pickled Semi-Hardboiled Eggs, Kelp-Wicked Snapper-Like Fish, Salt-Massaged Baby Turnips and Their Greens, Celery Pickled in Dashi and Fish Sauce, Quick-Boiled Wild Arugula with Walnut-Miso Dressing
Tomato and Eggplant in Dashi
Shio Koji Grilled Boneless Pork Butt Chops, Fall Greens Salad with Soy Sauce Dressing and Figs
Hachisu Rice Onigiri, Japanese Cucumber Pickles with Umeboshi and Katsuobushi
Seasonal Fruit Ice Cream with Sesame Brittle
Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. 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 also runs a children’s English immersion program that prepares home-cooked meals with local ingredients. She has been a Slow Food convivium leader for more than a decade, and a food-education leader for Slow Food Japan for the last several years. Nancy, her husband, and three sons live in an 80-year-old traditional farmhouse on an organic farm in rural Japan.
The dinner will be prepared by Nancy and Kyle Connaughton, chef of Single Thread Restaurant and Inn, opening in Healdsburg in late 2015. He is the co-founder of Pilot R+D and the former Head Chef of research and Development for the Three Star Michelin restaurant The Fat Duck, voted “Best Restaurant in the World” 2006 and 2007. Kyle, author of Donabe: Classic and Modern Japanese Clay Pot Cooking worked for Three Michelin Star chef Michel Bras at his second restaurant in Hokkaido, Japan as a tournant and learned traditional Japanese cooking at several acclaimed restaurants in the same luxury resort hotel as Michel Bras.