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Nancy Singleton Hachisu
For Nancy Singleton Hachisu's latest contributions to The Japan Times, see below:
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Oct 28, 2014
A dalliance with the granular world of salt production
I licked up a smidge and then a bit more. It was explosive, yet gentle and not hit-you-over-the-head salty. Lovely.
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Jul 29, 2014
Meet the artisan family striving for a better fish flake
The local train bound for Yamakawa bucked and buckled down the coast, jouncing us until our teeth rattled, and Yamakawa was so dinky we had to walk across the train tracks to exit the station. The taxi took us through a confusing rabbit warren of streets and, after asking directions several times, we finally alighted in front of Sakai Shoten, a producer of katsuobushi, (fermented and dried, smoked skipjack tuna that is finely shaved for eating).
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Apr 29, 2014
A natural miso and soy factory that is always full of beans
Although rice is certainly the king of Japanese food, soybeans are the queen. Small makers of miso, soy sauce and tofu dot the landscape of Japan, but blink once and you will notice that the local shops are closing up as supermarket culture takes over daily life.
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Jan 28, 2014
Local pioneers of natural farming strong after 60 years
"Soil is a living thing" is almost a mantra for Sakae Suka, wife of Kazuo Suka, who has practiced shizen nōhō (natural farming) in Kamisato-machi, Saitama Prefecture, for more than 60 years. Truly the father of natural farming in our Kanto area, Kazuo has quietly and gently mentored most of the organic farmers or producers in our area, including my husband, Tadaaki.

Longform

When trying to trace your lineage in Japan, the "koseki" is the most important form of document you'll encounter.
Climbing the branches of a Japanese family tree