Jay's Recipes


【Natto Thai style】Jay’s Hacco-licious Recipes vol.14

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.

Natto Thai style_Jay’s Hacco-licious Recipes:haccola Japanese fermented foods and cuisine


・100g natto
・200g oyster mushroom (any kind of mushrooms)
・1pc red pepper
・10pcs sugar snap pea
・2tsp fish sauce
・1tsp green curry paste
・1tbsp oil


1: Tear oyster mushroom into appropriate size.
2: Slice red pepper.
3: Take off the stem from sugar snap pea
4: Saute mushroom, red pepper, pea with oil
5: Add green curry paste and fish sauce
6: Turn off the heat, then add natto and mix

Jay’s note

You can enjoy Thai style dishes, using green curry paste and fish sauce. Instead of these ingredients, may use left over vegetables in the fridge.

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