【Pozole shio-koji style】Jay’s Hacco-licious Recipes vol.18


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.

Pozole shio-koji style_Jay’s Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


300g Canned Hominy
1pc white onion
2pcs Garlic
1litter Water
2pcs Chicken thigh with bones
2tbsp Shio-koji
Pinch of ground pepper

1/2pc Red onion
1pc Lime
4pcs Radish
Some Coriander leaves


1, Cut onion, and peel garlic.
2, Boil the water and simmer chicken, onion, and garlic for one hour.
3, Drain canned hominy and add in the stock then cook for 10min.
4, Season with shio-koji, ground pepper.

1, Slice red onion, radish.
2, Cut lime, and chop coriander leaves.
3, Place on a small plate.

Jay’s note

Pozole is typical Mexican homestyle soup. One of my Mexican friend made me this soup when I visited him. He said usually this soup is with pork. His used chicken instead of pork in his recipe, but it was really good.

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