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This book is the fruit of the experience accumulated by Nancy Hachisu over twenty-three years in Japan.\u003cbr\u003eWe see her transplanting rice seedlings, making tôfu, touching and listening to vegetables \"while they are still alive\".\u003c\/p\u003e\n\u003cp\u003eJapanese farmhouse cooking is at once bold, simple and direct.\u003cbr\u003eWe use ancestral culinary techniques to bring out the natural flavours of vegetables, fish and meat.\u003c\/p\u003e\n\u003cp\u003eJapan: Farm to Table invites us, through 160 recipes and even more photographs, to step inside the Hachisu ancestral farmhouse and discover all the ingredients, equipment and techniques of Japanese farmhouse cooking.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111409537357,"sku":"NISLIV06","price":40.76,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/LIV06-s.webp?v=1782199379"},{"product_id":"food-artisans-of-japan","title":"Food Artisans of Japan - in English","description":"\u003cp\u003eFood Artisans of Japan: who they are, why they inspire and what they create, is a cookbook and collection of stories from eight fascinating regions of Japan that have touched the soul of American expat author Nancy Singleton Hachisu.\u003cbr\u003eIn this book, she shares an in-depth knowledge and understanding of the places, foods and artisans working in Japan.\u003cbr\u003eIn each region, she focuses on one chef's cuisine, whose philosophy and gastronomy are unique.\u003c\/p\u003e\n\u003cp\u003eAfter spending a great deal of time talking with all the chefs and artisans, she reveals both their thoughts and what motivates them to create their dishes.\u003cbr\u003eThis book includes 8 to 40 recipes from each chef, ranging from traditional Japanese dishes to French- or Italian-influenced Japanese dishes created from local ingredients.\u003cbr\u003eEach recipe is a collaboration between the chef and Hachisu, and is therefore adjusted to be cooked at home or in a restaurant.\u003cbr\u003e120 recipes from local chefs across 8 regions of Japan, accompanied by beautiful photographs of landscapes and gastronomy\u003c\/p\u003e\n\u003cp\u003eAuthor and food journalist Nancy Singleton Hachisu left California for Japan in 1988 and never went back. Married to a Japanese organic farmer and living in a small rural village in Japan, Hachisu is a worldwide champion of Japanese Artisan Gastronomy. She has been described by Alice Waters as \"a vital bridge between farmers in the United States and farmers in Japan\"). She has written three books, most recently \"Japan: The Cookbook (Phaidon, 2018)\", and is widely regarded as an expert in Japanese cuisine and culture.\u003cbr\u003eThe author is a James Beard Award winner and a true expert in Japanese cuisine.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111409570125,"sku":"NISLIV07","price":30.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/LIV07-s.webp?v=1782199379"},{"product_id":"gohan-le-premier-livre-de-recettes-en-manga","title":"Gohan, the First Manga Recipe Book - French edition","description":"\u003cp\u003eLight and natural, excellent for health as it is very low in fat, it stands in sharp contrast, in its flavours and presentation, to our traditional cuisine — to the point that our finest chefs (Thierry Marx, Michel Troisgros and Pascal Barbot, to name but a few) admit to drawing a great deal of their inspiration from it.\u003c\/p\u003e\n\u003cp\u003eA sign of the times, Paris today has more than a thousand Japanese restaurants, and sushi deliveries have even surpassed pizza deliveries in the capital.\u003cbr\u003eYet, paradoxically, there are still very few works that simply explain how to cook Japanese food at home. The use of sauces, the cutting or cooking of ingredients remain a mystery to many French people who, as a result, do not dare to try their hand at preparing dishes as simple as tonkatsu (breaded pork) or tempura (vegetable or seafood fritters).\u003cbr\u003eIt was therefore urgent to fill this gap.\u003c\/p\u003e\n\u003cp\u003eAlongside cuisine, another aspect of Japanese culture, manga, is also captivating an ever-growing segment of Western youth.\u003cbr\u003eIn France, the publication of Akira in the early 1990s sparked such a passion for this new form of comic book that our country has become, with nearly fifteen million albums sold each year, the largest consumer of manga in the world after Japan!\u003cbr\u003eFranco-Japanese artist Hugo Yoshikawa, who is both a mangaka and a passionate cook, was undoubtedly the best-placed person to create this work.\u003cbr\u003eTogether with chef Daizo Hashida, he selected around fifty everyday dishes, all very easy to make, and simply brought them to life in images, keeping explanations to the bare minimum.\u003c\/p\u003e\n\u003cp\u003eThis recipe book to look at rather than read will allow you to succeed, every time, in making delicious Japanese dishes.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111409635661,"sku":"NISLIV05","price":14.22,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/LIV05-s.webp?v=1782199378"},{"product_id":"sushi-gohan-je-fais-mes-sushi-a-la-maison","title":"Sushi Gohan, I Make My Own Sushi at Home - French edition","description":"\u003cp\u003eAn entire chapter is devoted to shari, the famous vinegared rice, which is the first condition for a good sushi.\u003cbr\u003eThe authors are Hugo Yoshikawa, mangaka and Franco-Japanese artist, and Patrick Duval, founder of Wasabi magazine and the sushi school of the same name. Manga on one side, sushi on the other. These are probably the two words that come to mind immediately, today, when Japan is mentioned. This is hardly surprising given the phenomenal success of these two arts — for yes, they are arts — across the entire planet.\u003cbr\u003eAlthough manga and sushi at first glance concern very different fields (and audiences), they share a few things in common that justify bringing them together: both spring from Japanese popular culture and were conceived, first and foremost, for the pleasure of the senses.\u003c\/p\u003e\n\u003cp\u003eBoth have, at different times, been the subject of such enthusiasm outside Japan that one might almost forget their origins!\u003cbr\u003eFrance is the leading consumer of manga outside Japan, and you only need to walk through any neighbourhood in Paris to see how much sushi has now become part of our \"gastronomic landscape\".\u003c\/p\u003e\n\u003cp\u003eThis book will allow you to make delicious sushi at home using the techniques of the Japanese chefs at the Wasabi sushi school.\u003cbr\u003ePatrick Duval, the author of the texts, is not only the editor-in-chief of Wasabi magazine. He is also the one who, every Sunday, helps chefs Izumi Terutaka and Kimura Shunei to \"convey\" the art of sushi to a French audience for whom the techniques used are far from obvious. Together, the three of them have gradually developed an effective teaching method that approaches sushi in a logical and progressive way: you start by learning to make shari, the sushi rice, before moving on to cutting fish and, finally, combining the two elements in different ways: chirashi, sushi, maki…\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is this logic of our classes that we have carried over into Sushi Gohan and which should, we hope, allow you to progress quickly.\u003cbr\u003eSo, sharpen your knives and Banzai!\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111409701197,"sku":"NISLIV04","price":14.22,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/LIV04-s.webp?v=1782199379"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/livres.webp?v=1786716554","url":"https:\/\/www.nishikidori.com\/en\/collections\/books.oembed","provider":"Nishikidori","version":"1.0","type":"link"}