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NANCY SINGLETON HACHISU: Preserving the Japanese Way
October 8, 2015 @ 6:30 pm - 9:00 pm
THE SPINSTER SISTERS PRESENTS
THURSDAY, OCT. 8 – 6:30PM
NANCY SINGLETON HACHISU: Preserving the Japanese Way:
Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
A unique opportunity to experience a passionate scholar of Japanese cooking techniques as she and chef Liza prepare a multi-course meal and present the refined art of pickling.
The author lives in Japan since 1988 where she teaches cooking and heads the Slow Food Convivium. Her previous cookbook, Japanese Farm Food, was widely celebrated as one of the best cookbooks in 2012 (NYT, LA Times, London Times, Food & Wine).
A selection of traditional Japanese pickles:
Rice Bran Pickled Cucumbers and Kale, Dashi Pickled Celery, Miso-Pickled Eggs, Baby Turnips with salt-wilted greens
Miso Grilled Squid, Greens, Meyer Lemon
Wild Mushroom Rice with mushroom broth
Shio Koji cured boneless pork chop, Olive Oil Seared Potatoes
Tomato, Onion and Pepper Salad
Sake Lees Ice Cream, Fresh Figs