Nancy has inspired millions to explore the food traditions of Japan, as well as locally farmed and raised foods by routing artisans out. Her farmhouse is legend.
She has provided a singularly fascinating and incisive presentation. She will discuss the Japanese cultural and ceremonial context on salt, the salt monopoly in Japan, the exciting state of current artisanal salt making, and the three important steps to salt making. Key Japanese salting methods will be discussed such as salt-massaging vegetables, and salt sprinkle for fish.
Her books include: Japanese Farm Food, Preserving the Japanese Way, Japan: The Cookbook, Food Artisans of Japan, and Japan: The Vegetarian Cookbook (Phaidon, May 2023).
Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos
Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023