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Food Artisans of Japan by Nancy Singleton Hachisu

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Notes about this book

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Notes about Recipes in this book

  • Vinegared persimmon and chayote with salmon roe (Kaki to hayato uri no sunomono) [Kanji Nakatani]

    • mjes on November 22, 2019

      I've been a fan of Nancy Singleton Hachisu since she released Japanese Farm Food. This recipe caught my attention when I first glanced through her latest book (this one). I found the layout of the recipe drove me nuts: pg 127 (mirin, shoyu, sugar); pg 128 (rice vinegar + pg. 126); pg 126 by itself and previous (shiro dashi, sugar, mirin .... you get the picture - lots and lots of page turning to avoid repeating 1 or 2 step recipes of standard ingredients. I made to make some adjustments - dover sole for flathead with skin, Meyer lemon for yuzu, spinach for komatsuna, and omit the red mizuna leaf. Yes, the dish is impressive and the flavor is exquisite, but it is very fussy to make and keeping track to which is shiro dashi, or happo dashi, or happo gelatin or kaeshi becomes a nuisance. I may well repeat the recipe but only if I radically restructure how I go about making it.

  • Persimmon, carrot frond and chayote tempura (Kaki, ninjin-ha, hayato uri tenpura) [Kanji Nakatani]

    • mjes on November 22, 2019

      Nothing out of the ordinary in the batter but both the persimmon and carrot fronds are things I've not had as tempura. I will definitely make this again and explore other possible uncommon fruits or vegetables for tempura.

  • Tempura batter [Kanji Nakatani]

    • mjes on November 22, 2019

      I'd already been taught to use cake flour by a Japanese chef. This made a quite nice tempura batter but I'm still undecided if I prefer tempura batter with a bit of egg or made with seltzer water. More experimentation is required.

  • Lotus root tempura (Hasu tenpura) [Shinichiro Sakamoto]

    • mjes on November 22, 2019

      As long as I was making tempura, I threw in some lotus root - more traditional than the persimmon, carrot fronds, chayote recipe. But just as pleasant

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  • ISBN 10 1743794657
  • ISBN 13 9781743794654
  • Published Nov 05 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia, United States
  • Publisher Hardie Grant

Publishers Text

In this book, Nancy shares an in-depth knowledge and understanding of Japanese locales, the foods and the artisans who work there. In each area she focuses on one main chef whose food is irresistibly delicious and whose philosophy has a unique voice. Having spent extensive time speaking with all of the chefs and artisans, she reveals both their thoughts and what motivates them to create their food and products. The book also includes 10 to 20 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from local ingredients. Each recipe is a collaboration between the chef and Singleton Hachisu, and therefore adjusted to be cooked successfully in either a home kitchen or restaurant.

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