On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this episode to hear Nancy explain the difference between Japanese homestyle and restaurant food. Nancy also explains the rice hulling process, and helps Cathy with her nukazuke recipe. Learn about the simplicity of Japanese cuisine, and how it has evolved and incorporated different ingredients throughout time. Also, Nancy explains why tasting menus are ideal for dates! This episode has been sponsored by Fairway Market.

“The food that people eat in Tokyo is restaurant food. That’s what they eat at their house. It’s generated from restaurants.” [11:15]

“I really wanted to show Japanese food for the incredible simplicity that it can be, and it’s often not like this. This is not the kind of food that most people are eating.” [29:00]

— Nancy Singleton Hachisu on Let’s Eat In