Nancy Singleton Hachisu is a native Californian, Stanford graduate who has lived with her Japanese farmer husband in an 90-year-old farmhouse in rural Saitama since 1988. She is the award-winning author of four cookbooks: Japanese Farm Food (Andrews McMeel, September 2012), Preserving the Japanese Way (Andrews McMeel, August 2015), Japan: The Cookbook (Phaidon, April 2018), and Food Artisans of Japan (Hardie Grant, November 2019). Hachisu's work has been translated into French, Italian, Spanish, German, Portuguese, Dutch, and Japanese. She appears frequently in Japanese media, documenting her preserving and farm food life as well as visits to artisanal producers in more remote areas of Japan to advocate for Japan's disappearing food traditions. Hachisu also assisted on and appeared in the Salt episode of Netflix's runaway hit Salt, Fat, Acid, Heat.  In his May 25, 2018 review of MTN: Venice, legendary LA Times food critic, Jonathan Gold, deferred to "Japanese cookbook writer Nancy Singleton Hachisu, who knows more about these kinds of things than practically anybody." And food advocate icon Alice Waters has described Nancy as "... a vital bridge between farmers in the United States and farmers in Japan."