【Natto Mediterranean Style】Jay’s Hacco-licious Recipes vol.1

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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.

【Natto Mediterranean Style】Jay's Hacco-licious Recipes vol.1:haccola Japanese fermented foods and cuisine

INGREDIENTS

・100g Natto
・1/2pc Tomato
・5pcs Olive
・1pc Garlic
・1tsp Olive oil
・Salt, Pepper for taste

PREPARATION

1: Cut tomato into dice
2: Mince olive and garlic
3: Add Natto and other ingredients in a bowl
4: Mix well

Jay’s note

If olives are salty enough, may not need to add salt. It’s good to add some herbs for fresh flavor, such as basil, or coriander leaves etc. Serve with some slices of bread.

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