【Granola with amazake】Jay’s Hacco-licious Recipes vol.30
Jay Asanuma is a formally trained chef, certified holistic h …
The second day of Koji camp with Nakaji in Shiga. A jam packed day learning from the professional temperature control to the rule of fermentation (Vol.2)
After the intensive kick off, the second day of Koji camp wi …
“Hacco” report in Vietnam【Fish sauce (nuoc cham)】
This is an article written about fermented food in Vietnam. …
The winery that changed the way people view cherry wine
Generally, wine that is made from fruits other than grapes a …
【Sautéed Snapper with shiokoji sauce, matcha flavor】Jay’s Hacco-licious Recipes vol.28
Jay Asanuma is a formally trained chef, certified holistic h …
Koji lover’s dream, 3 days Koji camp with Nakaji in a special setting in Takashima, Shiga. (vol.1)
If you are into fermentation, you probably already know Naka …
【Sautéed artichoke anchovy flavor】Jay’s Hacco-licious Recipes vol.27
Jay Asanuma is a formally trained chef, certified holistic h …
“Hacco” report in Vietnam【Fish sauce (Nuoc mam)】
This is an article written about fermented food in Vietnam. …
【Natto Thai style】Jay’s Hacco-licious Recipes vol.14
Jay Asanuma is a formally trained chef, certified holistic h …
【Shio-koji dressing】Jay’s Hacco-licious Recipes vol.20
Jay Asanuma is a formally trained chef, certified holistic h …