Jay's Recipes


【Gazpacho shio-koji style】Jay’s Hacco-licious Recipes

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.

【Gazpacho shio-koji style】Jay's Hacco-licious Recipes vol.8


・2pcs wood ear
・2pcs tomato
・1pc garlic
・1/4pc onion
・1pc red pepper
・3tbsp vinegar
・3tbsp olive oil
・1tsp shio-koji


1: If it’s dried, soak in the water for over night.
2: Cook wood ear in the boiling water for 10min and slice
3: Clean and cut all other ingredients
4: Place in the blender, and make them to puree
5: Chill in the Frege

Jay’s note

Gazpacho is a Spanish summer chilled soup. It’s an excellent dish to have in hot summer. Tomato, Onion, cucumber, bread… Also you can add some vegetables in a Frege. Enjoy to make your own recipe. Using shio-koji makes Gaspacho rich in floor.

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