Jay's Recipes

2017.03.08

【Natto Potato salad】Jay’s Hacco-licious Recipes vol.17

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.

Ingredients

2pcs Russet potato
100g Natto
2 tsp Butter (EV olive oil)
Some parsley
Pinch of ground nutmeg
Salt

Prepare

1, Cook potato in the water until it get soft.
2, Drain the water and peel the skin (carefully, it’s really hot!)
3, Place potato in a bowl and smash.
4, Add natto and other ingredients.

Jay’s note

The point of this recipe is Nutmeg. I recommend to use “whole nutmeg” besides of ground one. It is easy to ground with a fine grater.

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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