Japanese Farm Food
Nancy Singleton Hachisu moved from California to Japan in 1988, with the intention to stay for a year, learn Japanese, and return to the United States. Instead, she fell in love with a farmer, the culture, and the food, and has made the country her home. Nancy has taught cooking classes for nearly 20 years, and also runs a children's English immersion program that prepares home-cooked meals with local ingredients. She has been a Slow Food convivium leader for more than a decade, and a food-education leader for Slow Food Japan for the last several years. Nancy, her husband, and three sons live in an 80-year-old traditional farmhouse on an organic farm in rural Japan.