Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
・5leaves of Basil
・Little bit of Jalapeno
・Salt Pepper for taste
・Some slices of bread
・1tbsp olive oil
1: Cook corn in boiling water for 10min.
2: Cut off corn from the stem
3: Mince basil and jalapeno
4: Add all ingredients in a bowl
5: Mix well
6: Mince a garlic and add into oil
7: Sprinkle oil on breads, then toast them to golden brown in color
8: Place natto on the garlic toast
Instead of using cheese, natto could be nice amuse – bouche to start explore the art of Japanese cuisine. Try with a glass of champagne!