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.
Sautéed artichoke anchovy flavor
10pcs Grape tomato
1tbsp Extra virgin olive oil
How to clean artichoke.
1, Cut lemon half and squeeze in a bowl of water.
2, Cut off the top part of artichoke.
3, Cut vertically in quarter, then remove the furry choke.
4, Soak in the lemon water and set aside.
1, Dice mushrooms with oil, then salt and pepper.
1, Cut half and grill lightly, then sprinkle some sea salt.
1, Mince anchovy
2, Sauté garlic in the oil lightly.
3, Add Artichoke (cut face down). Sauté both side.
4, Add anchovy and sauté lightly.
Many people may not realize, that anchovy is a fermented food. Anchovies are a family of a forage fish. The way to make preserved anchovies are to gut and salt them in brine. This results in a characteristic strong flavor. I recommend to use anchovies as instead of salt for cooking. Taste becomes flavorfully like a chef’s dish.