Jay's Recipes


【Natto Tapenade】Jay’s Hacco-licious Recipes vol.33

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.

Gramercy New York,

Natto Tapenade

Natto Tapenade


・20pcs Fresh olive
・1/2 can Anchovy
・1pc Garlic
・Fresh Oregano
・Toast or Cracker


1, Pit olive seeds.
2, Chop all the ingredients instead of natto. (Or use food processor)
3, Add natto then mix.
4, Place tapenade on the toast.

Jay’s note


There is a traditional dish, it’s called “Name-miso” in Japan. This dish is a kind of similar to tapenade, but instea of using olive, we use fish, meat or vegetables. It’s called miso, but not for miso soup, it’s for with rice or appetizer for sake.

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