Nancy Singleton Hachisu

Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.
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Miso-Pickled Eggs
Rating: Unrated
New!
Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Author Nancy Singleton Hachisu simply coats hard-cooked eggs in the miso for four hours, then wipes it off. They’re tasty on their own, or as a topping for ramen noodles. Slideshow:  Hard-Boiled Eggs 
Quick Soy-Pickled Zucchini
Rating: Unrated
New!
Zucchini is relatively new to Japan, but Japanese farmers have started growing them alongside native chayote, bitter melons and other vine vegetables. Author Nancy Singleton Hachisu slices the summer squash and tosses it with umami-packed shoyu koji, a sweet-salty condiment made with soy sauce and rice, to make a zingy quick pickle. Slideshow:  How to Make Pickles