Jay's Recipes

2016.10.19

【Natto Mediterranean Style】Jay’s Hacco-licious Recipes vol.1

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 Mediterranean Style】Jay's Hacco-licious Recipes vol.1:haccola Japanese fermented foods and cuisine

INGREDIENTS

・100g Natto
・1/2pc Tomato
・5pcs Olive
・1pc Garlic
・1tsp Olive oil
・Salt, Pepper for taste

PREPARATION

1: Cut tomato into dice
2: Mince olive and garlic
3: Add Natto and other ingredients in a bowl
4: Mix well

Jay’s note

If olives are salty enough, may not need to add salt. It’s good to add some herbs for fresh flavor, such as basil, or coriander leaves etc. Serve with some slices of bread.

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

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