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Hachisu, who grew up in the Bay Area, not so much.

Japanese Farm Food

I'm not especially good at [being a farmer]," she says. I'm selfish like that.

Well, I'm a town girl. What else is there to say? Regardless, she's a city girl who knows a lot about everyday Japanese "farm" cooking.

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Maybe Hachisu's simple yet citified perspective is why the recipes are so compelling -- most use only a handful of ingredients. They're the sort of citrus-and-vinegar-marinated halibut and poteto sarada Japanese-style potato salad with Japanese-style mayonnaise; photo above dishes we'd like to see on our dinner table tonight. Or maybe the broccoli with tofu and yuzu, daikon simmered with mustard and konbu, or new potato tempura and miso-broiled cod.

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Between recipes, Hachisu tells stories about her earliest Japanese food memories, like eating sukiyaki as a young girl in Palo Alto. Later, in Japan, there were the year-end parties, called bonenkai , marked by bowls of shabu-shabu recipe p. But what really makes this such a great book for Japanese home-cooking novices is Hachisu's gentle, schoolteacher-like encouragement that we give those salty salmon rice balls a try she teaches an after-school English program for children.

As you make the sesame-miso vinaigrette recipe below, you can almost sense Hachisu standing behind you in her brightly colored spectacles, those perky, painted rectangular reading glasses that every retired elementary school teacher seems to own.

Japanese Farm Life

She anticipates your questions -- literally answering them in parenthesis within the recipes -- and encourages you to immerse yourself in Japanese home cooking the same way she has over the years. With, of course, a few bites of American-style sesame brittle p. Ingredient ratio for sesame: Measure the sesame seeds into a small frying pan and roast over medium-high heat while lifting and shaking the pan to avoid burning the seeds.

When the seeds start to pop, remove from the heat.

Japanese Farm Life | Food & Wine

Slide the seeds into a Japanese grinding bowl suribachi or mortar and pestle and grind roughly reserve a teaspoon or so of the smashed seeds to sprinkle on the salad after dressing. By using our website you agree to our use of cookies. Dispatched from the UK in 4 business days When will my order arrive? Home Contact Us Help Free delivery worldwide. Description Japanese Farm Food offers readers a unique window into life on a Japanese farm through simple recipes cooked from family fields and other local, organic products.

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The multitude of vibrant images conveys an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of the farmer's market, and for home cooks looking for accessible Japanese dishes.

Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

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