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.
・10pcs Shrimp (ether shell on, or w/o shell)
・10pcs Petite tomato
・Herbs (thyme, oregano)
・1pc Bay leaf
・1/2cup White wine vinegar
・1/2 cup Water
・2tbsp Lemon juice
・1tsp Sea salt
・1tbsp Maple syrup
1, Slice onion, and celery.
2, Chop garlic.
3, Boil marinade once then chill down.
4, Heat up flying pan then, add oil and garlic.
5, Add Shrimp and sauté.
6, Place all the ingredients in a bowl and keep in the refrigerator for a couple hours.
I had escabeche in Paris for first time, when I was working TV station. Chef showed me how to prepare it. While we were cooking escabeche, it reminded me “Nanban-zuke”. Nanbanzuke is very similar to escabeche. It might be original dish. Also decades later I visited South America, which were Peru, Bolivia. I had chances to have escabeche in those place too. I guess escabeche is very international dish, and people love chilled sour fish flavor.