Jay's Recipes


【Amazake sorbet with seasonal fruits】Jay’s Hacco-licious Recipes vol.10

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-sorbet-with-seasonal-fruits】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・1scoop frozen amazake
・Any kind of seasonal fruits


1: Freeze amazake
2: Prepare your favorite fruits
3: Scoop frozen amazake and place the fruits on amazake

Jay’s note

Traditionally Japanese people drink warmed amazake. However, instead of wormed amazake, try chilled or frozen one. It will be like a sorbe. Good with seanonal fruits and yogurt.

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