Jay's Recipes

2017.01.29

【Pozole shio-koji style】Jay’s Hacco-licious Recipes vol.18

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.

Pozole shio-koji style_Jay’s Hacco-licious Recipes:haccola Japanese fermented foods and cuisine

Ingredients

Soup:
300g Canned Hominy
1pc white onion
2pcs Garlic
1litter Water
2pcs Chicken thigh with bones
2tbsp Shio-koji
Pinch of ground pepper

Garnish:
1/2pc Red onion
1pc Lime
4pcs Radish
Some Coriander leaves

Prepare

Soup:
1, Cut onion, and peel garlic.
2, Boil the water and simmer chicken, onion, and garlic for one hour.
3, Drain canned hominy and add in the stock then cook for 10min.
4, Season with shio-koji, ground pepper.

Garnish:
1, Slice red onion, radish.
2, Cut lime, and chop coriander leaves.
3, Place on a small plate.

Jay’s note

Pozole is typical Mexican homestyle soup. One of my Mexican friend made me this soup when I visited him. He said usually this soup is with pork. His used chicken instead of pork in his recipe, but it was really good.

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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