How to Place an order
🔵Deliver to Manhattan, Brooklyn, Queens (not available some places).
$5 delivery fee
🔵Drop off at grand central station.
No delivery fee
🔵Please send email to
nattoya@gmail.com
・Your name
・Your order
・Address (or grand central drop off)
・Phone number
(Minimum order is $40)
We'll arrange the date & time to deliver
Products
⭐️Organic Natto
$2
Freshly made natto in New York. This is not frozen (all natto from Japan are frozen and defrosted).
Therefore fresh natto culture is fully alive and you'll get lots of profit.
Enjoy natto your way.
・Basic recipe : Mix well with little mustard, soy sauce, and chopped scallion. Put on rice, or a bread.
・Natto salsa: Mix 1pc natto, ½ tomato diced, ¼ tsp olive oil, cilantro chopped, salt, pepper, lime juice.
・Spicy natto: Mix 1pc natto, sriracha sauce, chopped scallion
・Banana natto: Mix 1/2 banana, 1pc natto, 2tsp maple sirup, 2tsp cacao. Though it's unique way, no smell natto sweets for "beginner".
⭐️Organic Miso
$6
Handmade miso, using organic soybeans.
Miso amazake dipping sauce: Mix 1/4cup miso,
1/4cup amazake (lime), 2tbs vinegar. Good for stick veg, meat, fish. And add 2tbs oil, for salad dressing.
⭐️Amazake (Probiotic rice pudding)
(Photo Matcha-azuki)
★Lime $3,
★Matcha azuki-beans $4
Amazake, a traditional Japanese healthy drink. It is sweet with no sugar or artificial sweeteners added. The sweetness is the result of breakdown of carbohydrates in brown rice by the Koji culture.
Amazake contains essential amino acids as well as important vitamins including B1, B2, B6, and folic acid. Because of its nutritional value, amazake has long been regarded as a natural vitamin drink among the Japanese people.
In addition, amazake has been shown to have significant probiotic value due to the presence of Aspergillus oryzae along with a high level of enzyme function. Enzymes play an essential role in enabling and maintaining proper functioning to all living things, including human beings.
How to eat:
This amazake is more like rice pudding. Good matching with yogourt, and fruits.
⭐️Japanese Yakuzen curry roux
$8
Healthy Japanese curry roux, in fused Asian herbal folk remedy. Using authentic dashi broth (bonito, kombu, seafood) and veg, fruit. No Animal, dairy, gluten.
Defrost and warm up lightly. Add separately sautéed veg, meat, or fish, and put them on the rice.
⭐️Handmade soba
$20
Home ground freshly handmade soba. High skilled soba master makes fresh soba by order. Dipping sauce is also made in authentic style using the highest quality of bonito, soysauce and other ingredients. It takes few weeks to make rich flavor. Best soba in New York at your home.
⭐️Matcha ice cream
$6 (organic ver $8)
Thick matcha flavor ice cream.
Excellent matching with Azuki (below).
⭐️Organic Azuki (Sweet red bean)
$6
Azuki Is the most popular ingredient for sweets in Japan. It can be eaten by itself. Also, served with Ice cream (especially matcha), yogurt, pancake, amazake, toasted bread. It is good matching with dairy.
⭐️Nigori-zake
$8
Koji fermented Japanese authentic Nigori-zake. It’s sweet like port wine. Good for aperitif in hot summer.
⭐️Spicy soybeans
$6
Koji fermented little cooked soybeans. There is still crispiness on beans.
Good matching with chili spiciness. With rice or sake!
About Jay Asanuma
I am a formally trained chef, certified holistic health coach, and researcher of health foods.
As a chef, my culinary career began in 1987 at Honmura-An, one of the most authentic soba restaurants in Japan. Upon four years of training, I was selected as chef for their New York branch debut, helping to secure the restaurant a three star recognition from the New York Times. After my time at Honmura-An, I relocated to Paris as a stagiaire for several notable establishments, then traveled through various regions of Asia to broaden my culinary repertoire. Hence, my work as chef represents an array of international cuisines.
As a researcher, my focus lies in unique Japanese fermented foods such as natto, miso, amazake, and soy sauce. I have been researching these products for the past decade as I believe they will be the next "superfood" of our time. With that being said, my knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing. As a holistic health coach, I believe in incorporating all or any combination of theories for a balanced and distinct approach to individuals.
Thank you,
🔵Deliver to Manhattan, Brooklyn, Queens (not available some places).
$5 delivery fee
🔵Drop off at grand central station.
No delivery fee
🔵Please send email to
nattoya@gmail.com
・Your name
・Your order
・Address (or grand central drop off)
・Phone number
(Minimum order is $40)
We'll arrange the date & time to deliver
Products
⭐️Organic Natto
$2
Freshly made natto in New York. This is not frozen (all natto from Japan are frozen and defrosted).
Therefore fresh natto culture is fully alive and you'll get lots of profit.
Enjoy natto your way.
・Basic recipe : Mix well with little mustard, soy sauce, and chopped scallion. Put on rice, or a bread.
・Natto salsa: Mix 1pc natto, ½ tomato diced, ¼ tsp olive oil, cilantro chopped, salt, pepper, lime juice.
・Spicy natto: Mix 1pc natto, sriracha sauce, chopped scallion
・Banana natto: Mix 1/2 banana, 1pc natto, 2tsp maple sirup, 2tsp cacao. Though it's unique way, no smell natto sweets for "beginner".
⭐️Organic Miso
$6
Handmade miso, using organic soybeans.
Miso amazake dipping sauce: Mix 1/4cup miso,
1/4cup amazake (lime), 2tbs vinegar. Good for stick veg, meat, fish. And add 2tbs oil, for salad dressing.
⭐️Amazake (Probiotic rice pudding)
(Photo Matcha-azuki)
★Lime $3,
★Matcha azuki-beans $4
Amazake, a traditional Japanese healthy drink. It is sweet with no sugar or artificial sweeteners added. The sweetness is the result of breakdown of carbohydrates in brown rice by the Koji culture.
Amazake contains essential amino acids as well as important vitamins including B1, B2, B6, and folic acid. Because of its nutritional value, amazake has long been regarded as a natural vitamin drink among the Japanese people.
In addition, amazake has been shown to have significant probiotic value due to the presence of Aspergillus oryzae along with a high level of enzyme function. Enzymes play an essential role in enabling and maintaining proper functioning to all living things, including human beings.
How to eat:
This amazake is more like rice pudding. Good matching with yogourt, and fruits.
⭐️Japanese Yakuzen curry roux
$8
Healthy Japanese curry roux, in fused Asian herbal folk remedy. Using authentic dashi broth (bonito, kombu, seafood) and veg, fruit. No Animal, dairy, gluten.
Defrost and warm up lightly. Add separately sautéed veg, meat, or fish, and put them on the rice.
⭐️Handmade soba
$20
Home ground freshly handmade soba. High skilled soba master makes fresh soba by order. Dipping sauce is also made in authentic style using the highest quality of bonito, soysauce and other ingredients. It takes few weeks to make rich flavor. Best soba in New York at your home.
⭐️Matcha ice cream
$6 (organic ver $8)
Thick matcha flavor ice cream.
Excellent matching with Azuki (below).
⭐️Organic Azuki (Sweet red bean)
$6
Azuki Is the most popular ingredient for sweets in Japan. It can be eaten by itself. Also, served with Ice cream (especially matcha), yogurt, pancake, amazake, toasted bread. It is good matching with dairy.
⭐️Nigori-zake
$8
Koji fermented Japanese authentic Nigori-zake. It’s sweet like port wine. Good for aperitif in hot summer.
⭐️Spicy soybeans
$6
Koji fermented little cooked soybeans. There is still crispiness on beans.
Good matching with chili spiciness. With rice or sake!
About Jay Asanuma
I am a formally trained chef, certified holistic health coach, and researcher of health foods.
As a chef, my culinary career began in 1987 at Honmura-An, one of the most authentic soba restaurants in Japan. Upon four years of training, I was selected as chef for their New York branch debut, helping to secure the restaurant a three star recognition from the New York Times. After my time at Honmura-An, I relocated to Paris as a stagiaire for several notable establishments, then traveled through various regions of Asia to broaden my culinary repertoire. Hence, my work as chef represents an array of international cuisines.
As a researcher, my focus lies in unique Japanese fermented foods such as natto, miso, amazake, and soy sauce. I have been researching these products for the past decade as I believe they will be the next "superfood" of our time. With that being said, my knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing. As a holistic health coach, I believe in incorporating all or any combination of theories for a balanced and distinct approach to individuals.
Thank you,