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.
・20pcs Fresh olive
・1/2 can Anchovy
・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.
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.