Nancy Singleton Hachisu

For Nancy Singleton Hachisu's latest contributions to The Japan Times, see below:

Diving into the myriad ways to enjoy Japan's sea greens

Apr 29, 2017

Diving into the myriad ways to enjoy Japan's sea greens

The seasonality of fruits, vegetables, nuts and fungi growing in the fields and mountains of Japan is fairly obvious to many of us who we are familiar with such places and foods. The seasonality of the sea, however, remains relatively unknown even among the ...

Salted and dried on Japan's far side

| Apr 29, 2016

Salted and dried on Japan's far side

Friendly faces call out greetings as I stroll through the morning market in Wajima on the northern end of Noto Peninsula, Ishikawa Prefecture. I’m a big supporter of the fish sauce and fermented foods sold here, and it seems some vendors have remembered me. ...

The rejuvenating power of cycad miso

| Sep 18, 2015

The rejuvenating power of cycad miso

Tears well up in 88-year-old Izue Hamada’s eyes as she holds up a halved nari (cycad) nut for me to see. “Nari nuts are treasures!” she says. “If not for nari, we islanders would have died during the war.” Nari nuts are the staple ...

Niigata home brews enhance teatime

| Dec 30, 2014

Niigata home brews enhance teatime

Goushi Iijima sits in front of the irori ( a traditional ash fireplace), his back ramrod straight yet somehow deeply relaxed. With measured, fluid movements, he pours cold-infused green tea into delicate clear glass cups set on lacquerware saucers. We balance the saucers in ...