Jay's Recipes

2017.05.14

【Banana Cacao Natto】Jay’s Hacco-licious Recipes vol.13

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.

【banana-cacao-natto】Jay's Hacco-licious Recipes:haccola Japanese fermented foods and cuisine

INGREDIENTS

・100g Natto
・1/4pc Banana
・1/2tsp Cacao powder
・1tsp Maple syrup
・A pinch of cinnamon powder

PREPARATION

1: Cut banana approximately size
2: Add banana, cacao powder, cinnamon, maple syrup into natto
3: Mix well

Jay’s note

In Japan, it’s popular to eat azuki beans as dessert. Although natto is not quite known with sweet things, I believe it is one of the way to eat it. I recommend this recipe for people who don’t like natto, because cacao flavor and sweetness cover up natto smell. It’ll be more like sweet beans dessert.

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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