California-born Nancy Singleton Hachisu went to Japan for the food but stayed for love. Married to an organic egg farmer, Tadaaki Hachisu, she has lived on a family run, organic farm in Japan's northern Saitama Prefecture for more than two decades. The recipes are simple and approachable, dishes that she cooks at home. She will encourage you to trust your instincts and learn to cook based on the seasons and without recipes.

On the menu: Fava bean and spring onion kakiage fritters (tempura battered vegetable fritters); stir-fried celery and red peppers with soy sauce; chicken salad with sesame-miso vinaigrette; citrus sorbet; and sesame brittle.

Class fee includes one copy of Japanese Farm Food.