Jay's Recipes


【Shrimp & white fungus shio-koji marinée】Jay’s Hacco-licious Recipes vol.7

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.

【shrimp-white-fungus-shio-koji-marinee】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・3pcs white fungus
・1/4pc onion
・1/4pc orange
・1pc tomato
・Coriander leaves
・1tbsp olive oil
・1tsp shio-koji,6pcs shrimp


1: Soak white fungus in the water
2: Cook fungus in the boiling water for 20min, then take out and chill them
3: Clean shrimps and peel off the shell
4: Cook for 3min then chill them in the cold water
5: Chop coriander leaves, slice onion, cut orange, tomato into approximate size
6: Mix all ingredients in a bowl and season with shio-koji

Jay’s note

Koji is a culture which produces versatile rice fermented foods in Japan. Such as sake, soy sauce, miso… Shio-koji is one of the koji fermented seasoning that is simply made of rice koji, salt and water. Aromatic shio-koji wii be substitute of regular salt for any kind of cooking, especially dressing, or marinade. When you make this recipe, leave a couple of hours in a frege to combine all the ingredients flavor.

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