Jay's Recipes


【Miso Kabocha Halloween Muffin】Jay’s Hacco-licious Recipes vol.34

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.


Miso Kabocha Muffin



・200g Unbleached whole wheat flour
・2tsp Baking powder
・140g Kabocha (Butternut squash)
・70g Maple syrup
・1tbsp Cacao powder
・2tsp Red miso
・2tbsp Oil


1, Peel and dice kabocha. Then boil in the water until get tender.
2, Mix kabocha, Maple syrup, cacao powder, miso, oil well.
3, In another bowl, mix flour and baking powder.
4, Mix flour and kabocha mixture very lightly, not beat.
5, Place in the baking cups and put some pepitas.
6, Bake in the 180 degree oven for 20min.

Jay’s note


This recipe is created for vegan. Doesn’t use any dairy. The taste might tend to be little light, so I’m adding red miso, and cacao powder for extra flavor. Also In this recipe I’m using kabocha squash, but if kabocha is not available, you may use butternut squash or any other seasonal squash.

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