Nancy Singleton Hachisu is a native Californian, Stanford graduate who has lived with her Japanese farmer husband in an 90-year-old farmhouse in rural Saitama since 1988. Author of four cookbooks: Japanese Farm Food (Andrews McMeel, Sept. 2012), Preserving the Japanese Way, (Andrews McMeel, Aug. 2015), Japan: The Cookbook (Phaidon, April 2018), and Food Artisans of Japan (Hardie Grant, Nov. 2019). Hachisu’s work has been translated into French, Italian, Spanish, German, Portuguese, Dutch, and Japanese. Hachisu appears frequently in Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan’s disappearing food traditions. Hachisu also assisted on and appeared in the Salt episode of Netflix’s runaway hit: Salt, Fat, Acid, Heat.