Courses & workshops
À table
From 13 to 16 October, artisanal Japan and Italian mountain cuisine meet. Nancy Singleton Hachisu will create an authentic Japanese menu with seasonal dishes and wine/sake pairings: high-quality, hand-picked Japanese staple ingredients meet vegetables, fish and meat from local farmers. Nancy Singleton Hachisu, originally from California and a graduate of Stanford University, has lived in rural Saitama, Japan, with her Japanese farmer husband since 1988. She is the author of five cookbooks. Called 'one of the world's leading authorities on Japanese food' by Monocle magazine. Hachisu often appears in the Japanese media, documenting her life as a conservationist and farmer and her visits to artisan producers in remote areas of Japan to defend Japan's endangered food traditions.
Event properties
Misc
Cookie settings