Jay's Recipes

2017.11.28

【Yellow sprit pea soup with Sio-koji】Jay’s Hacco-licious Recipes vol.37

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.

Jackson Heights, New York
Jackson Heights, New York


Yellow sprit pea soup with Shio-koji

Yellow sprit pea soup with Shio-koji

Ingredients

・100g Yellow sprit pea
・400g water
・1/4pc Onion
・1pc Garlic
・1tsp Cumin seed
・1tbsp Oil
・2tsp Shio-koji
・1tsp Curry powder (Turmeric)
・Little bit Parsley

Yellow sprit pea
Yellow sprit pea

Preparation

1. Soak yellow sprit pea in the water for one night.
2. Heat up a frying-pan, pour oil then add cumin and garlic. Sauté for a while.
3. Add chopped onion and keep sauté until it gets golden brown color.
4. Then add pea in the water, and cook for 20min.
5. Stop heating, then add shio-koji, curry podwer, and make it smooth with brender.
6. Pour in the bowls, and finish with chopped parsley, toasted cumin seed.

Jay’s note

Indian town
Indian town

This soup tend to be very thick, after use blender. Check the consistency and add some water when it necessary.

I just wonder how many kinds of peas & beans in India, and how many kinds of peas & beans dish in India. They call yellow sprit pea “chana dal”.
Yellow split peas are also used to make pea soup, which was commonly prepared in medieval Europe.

Yellow split peas are most often used to prepare in India, but also may be used in a variety of other recipes. Yellow split pea is the main ingredient of the Iranian food “khoresh gheymeh”, which is served on the side of white rice in Iranian cuisine.

khoresh gheymeh
khoresh gheymeh

It is also an important ingredient in the famous a kofta speciality from northern Iran. Also yellow split peas are used to make a sweet snack in Chinese cooking. Yellow sprit peas might be the most usefully and rich in nutrition food in the world.

Kofta speciality from northern Iran
Kofta


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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