Jay's Recipes


【Amazake Yogurt】Jay’s Hacco-licious Recipes vol.4

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.

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


・1/2 cup Amazake
・1/2 cup Yogurt


1: Add Amazake in a bowl
2: Add Yogurt in a bowl
3: In addition, put any available fruits on Amazake yogurt, banana, rasberry, blueberry, mango etc.

Jay’s note

Amazake is fermented rice drink. To make amazake, koji culture is added to rice causing enzyme to break down the carbohydrates into simpler sugar. As the rice mixture incubates, sweetness develops naturally. Amazake is very nutritious. It contains Vitamin B1, B2, B6, Folic acid, Dietary fiber, Oligosaccharide, Cysteine, Arginine and Glutamine.
Amazake is good matching with yogurt. You’ll feel Amazake’s natural sweetness and sourness of yogurt together. I used this time one popular bland Siggi’s, which is Ireland’s traditional style yogurt making in New York.

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