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Japanese Farm Food (Englisch) Gebundene Ausgabe – 4. September 2012

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  • Gebundene Ausgabe: 400 Seiten
  • Verlag: Andrews McMeel Publishing (4. September 2012)
  • Sprache: Englisch
  • ISBN-10: 1449418295
  • ISBN-13: 978-1449418298
  • Größe und/oder Gewicht: 20,8 x 4,1 x 25,1 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 83.697 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Mehr über den Autor

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"This book is both an intimate portrait of Nancy’s life on the farm, and an important work that shows the universality of an authentic food culture.” (Alice Waters)

"The book offers a breadth of information, with lessons about Japanese products and techniques, and instructions for everything from homemade tofu to udon noodles. But for me, the recipes for simple vegetable dishes, often flavored with only a bit of miso or a splash of sake, are the most fascinating" (David Tanis, New York Times)

"In her sumptuous exploration of Japanese dishes, Nancy Singleton Hachisu expertly blends all of these, creating a memorable collection that will appeal not just to cooks but to anyone who appreciates a simple, lovingly prepared meal." (Elizabeth Millard, Foreword Reviews)

"With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book. Once you step inside, it's very tempting to stay." (Emma Christensen, The Kitchn)

"Essays on the author's years in Japan and lush photos make the book as great a pleasure to peruse as it is to cook from." (Karen Shimizu, Saveur)

Über den Autor und weitere Mitwirkende

Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their traditional Japanese farmhouse for the last 27 years in rural Japan, where she served as leader of a local Slow Food convivium for more than a decade. Her first book, Japanese Farm Food (Andrews McMeel, September 2012), was praised in the New York Times, London Times, the LA Times and more. TBS and Fuji TV are currently documenting Hachisu's preserving and farm food life in rural Saitama as well as her visits to artisanal producers in more remote areas of Japan.

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Die hilfreichsten Kundenrezensionen

0 von 2 Kunden fanden die folgende Rezension hilfreich Von Sophia Henle am 25. Januar 2013
Format: Kindle Edition Verifizierter Kauf
What a great insight in japanese cooking culture.
We will definiteley give quite a lot of the recipes a try. Thank you Nancy Singleton Hachisu.
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0 von 2 Kunden fanden die folgende Rezension hilfreich Von Medusa am 25. Dezember 2013
Format: Gebundene Ausgabe
In englisch, aber Super einfach erklärt.
Tolle Rezepte, mal anders als das was man von Restaurant aus der Japanische Küche kennt.
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0 von 3 Kunden fanden die folgende Rezension hilfreich Von cru-jean (silen) am 14. Juli 2013
Format: Kindle Edition Verifizierter Kauf
Lecker, was man auf den östlichen Inseln so brutzelt und brutschelt. Mit einem Schlückchen Sojasoße kriegt das noch jeder grillwütige Thüringer runter. Es ist auch gar nicht schwer.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 101 Rezensionen
107 von 119 Kunden fanden die folgende Rezension hilfreich
An alluring, beautiful book that offers do-able, hands-on, straightforward recipes with Japanese techniques 9. September 2012
Von I Do The Speed Limit - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
As an avid gardener I'm always looking for cucumber, eggplant, leafy greens and pickle recipes. What simple, distinctively new (to me--an American cook) recipes I found for the overflowing bounty from my gardens! Plus there are plenty of new ways with fish, chicken, meat and eggs.

UPDATE Jan. 2, 2013: See bottom of review.

As an adventurous cook I'm always looking for the next unique technique that keeps me curious and will keep me on my toes learning in my kitchen. (One of my mottos is "If you are not learning, you're dying." This cook book provides so many new techniques that I found my heart racing as I turned each page.

As a conscientious and concerned member of this world in which we live, and as an independent and individual thinker, I found the author's memoirs full of important thoughts and viable opinions.

While you will find peace and comfort in this book, in its writing and in its beautiful pictures, it is not a book of calming haiku poetry and a return to an older time and pace--but the grace of haikus and the respect for the old ways runs harmoniously through this book. The author's writing is creative and descriptive, both in her memoirs and her recipe instructions. The author and (what we learn of) her husband seem to be hard-working, down-to-earth people who love food, love their family and friends and try to give back to the community and the earth. There is an aura of respect in this book; such respect: For the spiritual, for the land, for the food, for life and for others.

While the author writes about her life in Japan for the past 20-some years, she is still very much an American; with her Viking stove, her collections of patinated chests, boxes and vessels, her malachite counter tops, her busy schedule, her own business (an English-orientation school), and her involvement in organizations. This unique combination of her "baggage" adds individuality and panache and flair to her recipes.

Some ingredients and tools will be hard to find, but can be ordered online. It will be great fun learning! The pages of resources alone are worth the price of this book. (I found a great resource for all kinds of varieties of bok choy and a resource for beautiful donabe pots.) But there are plenty recipes that you can become acquainted with, without a hunt for ingredients. If you are waiting for your copy of this book to be delivered, pick up some good quality soy sauce, miso, mirin, vinegar, unhulled white sesame seeds and cukes and you'll be ready to roll the day your book arrives.

The unfamiliar ingredients will seem daunting, but if you take it one ingredient at a time, you'll have no problems, because the unknown will be balanced by the simple, straightforward techniques.
If you've been thinking lately that the food you are now eating is just "too" full of flavors, (if you ever feel that way), you will find relief in this beautiful cook book.

I just received my copy of this book, but I've already read it cover-to-cover. I've already tried some of the cuke and eggplant recipes, a pickled vegetable recipe and a rice recipe. I can see this cook book will not disappoint!

Oh, boy, I want to keep writing and telling you about all the great small treasures in this book, but I realize a long review does not get read at all. Pick up a copy of this book now, then, when it starts winning awards and accolades, you can say you're already well-acquainted with it and cook from it often!

UPDATE Jan. 2, 2013: Recently, I found Washoku: Recipes from the Japanese Home Kitchen at my local library and I spent about four hours browsing through it. While I think it's a great book--loaded with information and well-worth having in your cook book collection if you are at all interested in Japanese cooking--I find this Japanese Farm Food to be more down-to-earth and usable. The recipes in Japanese Farm Food are simpler; with fewer ingredients and fewer steps involved in producing memorable results.
42 von 46 Kunden fanden die folgende Rezension hilfreich
Much more than a cookbook 10. September 2012
Von Cecilyd - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
What Peter Mayle gave us from his year of living in Provence, Nancy Singleton Hachisu has given us the incredible gift of her twenty five years lived in the Japanese countryside. This book is so much more than a cookbook. Nancy, an American from Palo Alto, California, raised three sons with her husband Tadaaki in his home village in rural Japan. This book is the story of that life told through food - the day to day harvesting and creation of beautiful meals prepared simply from ingredients harvested that day. As I turned the pages of the book and read phrases or gazed at the evocative images, I wanted to step into the scene and live the experience. Nancy, an accomplished chef before she moved to Japan, has managed to transcend cultures and bring us the simple, real food that used to be part of living. JFF is a masterpiece to be treasured!
42 von 47 Kunden fanden die folgende Rezension hilfreich
Delivers everything the previews promised 6. September 2012
Von M. J. Smith - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is the ultimate down to earth, realistic slow food movement cookbook - memoir - photographic volume that belongs in every foodies' library. The recipes are simple - the Japanese equivalent to the West Coast rancher food of my own youth. The main difference? the old-time skills are rural Japanese not the old country i.e. Finland. Living in Seattle, most of the Japanese ingredients including fresh vegetables. For some cooks, shiso leaves or yuzu juice may present a bit of a problem but everything is finable.

Although the stories behind the recipes are fascinating, the recipes also present another side of Japanese cooking with a bit of world-wide fusion tucked into the very traditional. Examples:
1. a sesame-miso vinaigrette with rice vinegar and rapeseed oil.
2. a charcoal-grilled yellowtail collar with soy sauce and daikon
3. new potato tempura
4. stir-fried snap peas with miso, red pepper, ginger
5. red bean rice
All in all this is a tribute to the universality of fresh food, simply prepared.

If this appeals to you, also consider Shiro Kashiba: Wit, Wisdom and Recipes from a Sushi Pioneer by Shiro Kashiba and Ann Norton (sorry product link is not working correctly).
24 von 26 Kunden fanden die folgende Rezension hilfreich
A beautiful book with simple, fresh preparations and a deep respect for tradition 16. Juni 2013
Von Bundt Lust - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I had the good fortune to spend six months in Central Japan in 2010-2011; during my stay, I took four Japanese cooking classes in three different cities focusing on traditional cooking methods and regional specialties, including a class led by Elizabeth Andoh (author of Washoku: Recipes from the Japanese Home Kitchen and Kansha: Celebrating Japan's Vegan and Vegetarian Traditions). The act of making and preparing food according to tradition (including the concept of kansha, or appreciation) was a deeply spiritual journey for me.

I contacted Nancy Singleton Hachisu through her blog, and she was kind enough to send a review copy of Japanese Farm Food. When I opened it, it was an instant homecoming for me. Memories of prowling the morning markets at Takayama, admiring the kaleidoscope of pickles at Nishiki Market in Kyoto, or learning about the many varieties of sansai (wild mountain vegetables) at an Osaka department store food hall came rushing back.

After a compact look at Japanese farmhouse pantry staples and tools and a handy three-page visual dictionary of cutting and cooking techniques, you'll find the Japanese equivalent of munchies: tsumami. These are simple preparations that showcase the freshness of the ingredients, like ikura (salmon roe), edamame, eggs pickled in soy sauce, fried fish and Okinawan staple goya champuru (stir-fried bitter melon with egg and red pepper). The pecan miso was an absolute revelation; I used SOUTH RIVER ORGANIC 3-YR BARLEY MISO 1 LB, and the depth of the flavors was superb. The oil from the pecans (ground to a paste) complemented the salty umami hit from the barley miso and would be great as a dip for raw veggies. The soy sauce eggs make a great snack; these are traditional in homemade bento boxes.

One of the great pleasures of any Japanese market or department store food hall is browsing the huge assortment of pickles on display. I loved the section on tsukemono (pickles); these are an essential part of Japanese cuisine. There are several main pickling methods used, including massaging with salt, rice bran (nukazuke), or pickling in vinegar. Here you'll find smashed cucumber pickles with garlic, sweet-vinegared daikon and carrots, young ginger pickled in plum vinegar, and zucchini pickled in rice bran (additional pickle recipes can be found throughout the book). There is an extremely useful guide to vegetables by method at the very back that covers most of the common Japanese cooking/pickling methods.

Tofu and eggs get their own chapter; there's a straightforward recipe for homemade tofu and several excellent egg dishes including the traditional rolled omelette, egg custard squares with crab and spinach, and egg custard with flowering mustard in sour orange halves. I loved the idea of steaming chawanmushi in an orange shell instead of the traditional chawanmushi pots; it makes for a beautiful presentation, and the slight hint of citrus in the custard is a welcome addition. (For an excellent and easy primer on making your own soymilk and yuba, I recommend Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.)

Comfort foods also make an appearance, including miso-broiled fish, teriyaki, deep-fried ginger chicken, gyudon and yakiniku. There's a primer on homemade udon and ramen, simple sushi and onigiri preparations, and many vegetarian options (the chapter on vegetables offers nearly *thirty* varieties of salads, tempura, stir fries and simmered veggies). Handy tips and sidebars offer additional suggestions and variations. Various staple recipes such as Japanese mustard, Japanese mayonnaise, dashi, ponzu, and several excellent vinaigrettes and dressings are worth the cost of the book alone (walnut-miso, sesame-miso, tofu-miso, etc.).

Along the way, the author frequently reminisces about individual dishes or ingredients, her multicultural family, her encounters with local Japanese farmers and traditional methods, and descriptions of local festivals and disappearing food traditions that read like talking to an old friend.

The graphic design also deserves a special mention; ai-zome (indigo textiles) are a visual theme throughout the book, including the beautiful fabric binding. The photos are stunning as well; there are gorgeous glimpses into Japanese gardens, local farmers hard at work in their fields and orchards, scenes of rural festivals and rice pounding, traditional kitchen tools, and closeups of farm-fresh produce as well as finished dishes. Unlike many cookbooks these days, the pages are matte, so glare/slippery pages is not an issue.

If I had to sum up Japanese Farm Food in two words, they would be "simple" and "fresh." Inside these pages are dozens of simple, tasty ways to prepare seasonal produce; most recipes include only a handful of ingredients and take mere moments to prepare, but the depth of flavor that is achieved (aided by umami in the form of miso and/or soy sauce) is nothing short of amazing. And one of the best parts is that the author calls for far fewer hard-to-find Japanese ingredients than many other Japanese homestyle cookbooks; this makes a huge difference for items that are not easily substituted (especially fresh vegetables / herbs). This is an absolutely gorgeous cookbook that nourishes the spirit as well as the body.

(Arigatou gozaimasu to Nancy Singleton Hachisu and her publicist for the review copy!)
17 von 20 Kunden fanden die folgende Rezension hilfreich
Kindle version 4. Dezember 2012
Von Amazon Customer - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I examined the hardback book at Barnes & Noble. The book should become a classic. It contains a vast number of beautiful pictures. Herein lies my gripe about the Kindle version: it is a cut-down version of the book - many images are *not* included. Amazon should have a policy of stating explicitly the differences between hard and soft copies. Although the cost of the Kindle edition is much less, and the omission of images is understandable, I would still have appreciated the fore-knowledge before purchasing (and then buying the Kindle book nonetheless :-). I remain satisfied with my purchase because of the content, however.
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