Japan, the kitchen on the farm

This book is the result of experience accumulated by Nancy Hachisu for twenty-three years in Japan.
We see it for rice plants, make people, touch and listen to the vegetables "while they are still alive."
Japanese cuisine on the farm is both bold, simple and direct.
We use ancestral culinary techniques to exalt the natural flavors of vegetables, fish and meat.
Japan, the cooking on the farm invites us, in 160 recipes and even more photos, to enter the ancestral farm of Hachisu and to discover all the ingredients, equipment and techniques of Japanese cuisine on the farm.