Jay's Recipes


【Ratatouille Japanese style】Jay’s Hacco-licious Recipes vol.31

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.

14th street, New York.

Ratatouille Japanese style

【Ratatouille Japanese style】Jay’s Hacco-licious Recipes vol.31


・2pcs Zucchini
・1/2 pc Onion
・3pcs Bell pepper (any color)
・2pcs Eggplant
・1pc Garlic
・1leaf Bay leaf

・1cup Tomato sauce
・2tbsp Miso
・3tbsp Sake


1, Cut vegetables into appropriate size.
2, Place fruits on granola and pour yogurt and amazake.
3, Add vegetables and sauté for a while.
4, Add sake, miso, and tomato sauce.
5, Cover with a top and cook about 10 min.

Jay’s note

Green market, New York

Dengaku is a common eggplant recipe in Japan. We use sweet miso sauce for that dish. So I gat an idea to create for summer vegetable dish using this sweet miso sauce.

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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