Jay's Recipes

2017.06.09

【Shio-koji dressing】Jay’s Hacco-licious Recipes vol.20

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 Potato salad】Jay's Hacco-licious Recipes vol.20

Ingredients

1/2cup Shio-koji
1/2 cup rice vinegar
1/4 cup olive oil
1/4 pc onion
1 tsp dijon mustard
Ground pepper
1 tsp red wine (optional)

Prepare

1, Cut onion into small pieces
2, Blend all the ingredients, besides of olive oil in the blender
3, Then drip olive oil little by little, while blending

Jay’s note

Shio-koji is rice fermented seasoning in Japan using rice-koji.
It’ll be milder and thick flavor dressing for any seasonal salad.
If you prefer thinner dressing, strain a onion after grated.

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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