Jay's Recipes


【Natto guacamole】Jay’s Hacco-licious Recipes vol.3

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.

【natto-guacamole】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・100g Natto
・1/2pc Avocado
・1/8 Onion
・1/2 tomato
・Coriander leaves 1/2tsp Lime juice
・Salt &pepper for taste
・Tortilla chips


1: Cut Avocado into dice and put in a bowl.
2: Sprinkle lime juice over avocado.
3: Chop onion, tomato, coriander leaves
4: Add all ingredients in a bowl.
5: Mix and season
6: Serve with tortilla chips

Jay’s note

Enjoy two unique ingredients in the world, avocado’s buttery, smoky flavor and natto’s “umami” flavor.Sprinkle lime juice not to change avocado’s color. You may use lemon juice instead of lime. Also Mexican amigos are saying, “leave the seed in guacamole”, that is a key to keep green color. Anyway, don’t forget cerveza!

Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style