【Ratatouille Japanese style】Jay’s Hacco-licious Recipes vol.31


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.

14th street, New York.

Ratatouille Japanese style

【Ratatouille Japanese style】Jay’s Hacco-licious Recipes vol.31


・2pcs Zucchini
・1/2 pc Onion
・3pcs Bell pepper (any color)
・2pcs Eggplant
・1pc Garlic
・1leaf Bay leaf

・1cup Tomato sauce
・2tbsp Miso
・3tbsp Sake


1, Cut vegetables into appropriate size.
2, Place fruits on granola and pour yogurt and amazake.
3, Add vegetables and sauté for a while.
4, Add sake, miso, and tomato sauce.
5, Cover with a top and cook about 10 min.

Jay’s note

Green market, New York

Dengaku is a common eggplant recipe in Japan. We use sweet miso sauce for that dish. So I gat an idea to create for summer vegetable dish using this sweet miso sauce.