Nancy Singleton Hachisu

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1,201 appearances 1 recordings 1 series first heard Jul 2026 last heard 3 Jul

Nancy Singleton Hachisu’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.

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Unpacking Japan · Demystifying Japanese home cooking · 3 Jul 2026 podcast

I mean the classic one is, you know, katsobushi and and kombu, katsubushi being

The simmered, smoked, fermented, sun-dried skipjack tuna that um mostly is just simmered and smoked.

and shaved down.

But not fermented and sun dried.

Mostly that's what people are getting, the pre shaved, you know, flakes.

But um and that's fine, you know.

It's not a big issue.

And you don't have to get

really expensive kombu either.

I I buy zatsu like the the wiggly kombu that I can afford on on Amazon because it's from Rouse.

I've been to Rouse and it's, you know, doesn't have to be flat for me, you know.

And then some um or neat small dried um small the m juvenile sardines, which is our simmered and sun dried.

And called Niboshi.

But there's actually it's called Idiko, uh the whole genre.

It's the you stick 'em in the all those ingredients they're in your cupboard.

So and it takes fif not even fifteen minutes to make a uh the dashi, you know.

So it it just is like it's such a no brainer.

It's it's not rocket science.

The the the things that I read about, except for this recent book, the chef book.

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