Preserving the Japanese Way by Nancy Singleton Hachisu

An Invitation – Dinner with Nancy Singleton Hachisu & Friends

Preserving the Japanese Way by Nancy Singleton Hachisu

Preserving the Japanese Way by Nancy Singleton Hachisu

An invitation to Dinner

On Thursday 23rd November, together with our dear friends at Pope Joan, we are having a very special dinner with Japanese preserving guru Nancy Singleton Hachisu and a few friends.

This will be an amazing and unique collaboration between Nancy ( a multiple award winning author and one of the current acknowledged authorities on Japanese cuisine), our dear friends Matt Wilkinson (Pope Joan), Sharon Flynn (the Fermentary and author of Ferment for Good) and baker/pastry chef extraordinaire Jo Barrett from Oakridge Estate.

 

When: 6.30pm Thursday 23 November 2017

Where: Pope Joan

Cost: $120 (degustation menu (see below) &  matched drinks);

Bookings:  www.popejoan.com.au

About the Dinner – An evening of eating, drinking and talking about all things Japanese with Author Nancy Singleton Hachisu.

Preserving & fermenting & pickling are three of the hottest culinary trends right now; and ironically, some of the most ancient techniques in a cook’s repetoire; and Nancy Singleton Hachisu is the renowned expert on Japanese preserving, fermenting and pickling.

Matt, Sharon & Jo will be cooking up a sumptuous outdoor dinner, traditional style, in the Pope Joan Courtyard.  There are limited seats.

Still a work in progress (Matt, Sharon & Jo are quite excited!) and subject to seasonality, the menu is going to look a bit like this….with matched sake and wines…

Moromi of shoya on toast with carrot leaf cheese junket

Sake martini

Handcrafted pickles from the Fermentary

Spicy steamed carrot stems

Flowering greens in sake-soy

Soy bean soup

Grated daikon with salmon roe

Vinegared mackeral with daikon

Vinegared octopus and wakame

Sea urchin glazed flounder

Schichimi chicken

Sweet miso grilled eggplant

Oven roasted sweet potatoes

Brown rice

Carrots with smashed tofu and sesame

Soybean ice-cream, poached peeled peaches, flavoured soy sauce by Jo Barrett

Umeshu

About Nancy Singleton Hachisu

Nancy Singleton Hachisu

Nancy Singleton Hachisu

Nancy Singleton Hachisu left California for Japan in 1988, fully intending to learn Japanese in one year and return to the States for graduate school.  Instead, she fell in love with a Japanese organic farmer and now lives with her husband and three sons in their eighty-five-year-old traditional farmhouse.

Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium in Japan.

Drawing on her family life, Nancy has written two award winning books on Japanese food –  Japanese Farm Food and Preserving the Japanese Way: traditions of salting, fermenting & pickling for the modern kitchen both published by Andrews McMeel.

 

Japanese Farm Food by Nancy Singleton Hachisu

Japanese Farm Food by Nancy Singleton Hachisu

 

 

In 2018, Phaidon Press will publish her third book Japan: the cookbook, the latest in the Phaidon Press Cookbook series.

Of course, we’ll be chatting to Nancy about her life in Japan on a traditional organic farm, Japanese preserving techniques and Slow Food as well as having her books (and Matt and Sharon’s) for sale on the night.

This will sell out quickly so we recommend booking early!

To book contact Pope Joan www.popejoan.com.au

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