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Collaboration Series ~ With Flesh & Buns 26.07 & 27.07.23
YOKO NAKADA x FLESH & BUNS We recently announced my exciting collaboration with Flesh & Buns in their Oxford Circus branch on Wed 26 & Thur 27 July. We have a delicious menu lined up including crab and yuzu kosho tempura courgette flowers, sizzling beef with an onsen egg, yellowtail with Shiso chimichurri
Pork & Mizuna Salad with Crispy Gyoza Skin
Pork & Mizuna Salad with Crispy Gyoza Skin Many years ago on a trip to Kyoto with my parents and my sister, we found ourselves stuck in the pouring rain and we ended up in a random casual eatery to seek refuge. As soon as we went in, we saw a family eating a delicious meal and this dish caught our eye so we ordered
Earth Day 2022
How we do our part We're a business that's constantly learning and trying to do our best when it comes to packaging and sourcing produce! Already, we've learnt so much along the way and today we'd like to share this with you, with it being Earth Day. Packaging From the beginning, we've actually been quite good a
National Vegetarian Week: 16th-22nd May
I’m obsessed with seafood and you know I love my meat too. I think all Japanese people do too. In fact, I’m yet to meet a Japanese vegetarian... Oh wait, I have one vegan friend. In Japan, while I’m sure vegetarian numbers are growing, most people are non-veggies. Meals almost always include seafood or meat; even a veg
At the Foundation of Japanese Eating: Miso
If you’re in our community, you know by now that miso soup is ridiculously healthy. It’s made of soy bean paste, yes, miso mixed with dashi (fish stock) and I try to have this as much as possible and I really think it’s the beauty secret of all Japanese people. In its most basic state, Miso is a fermented paste an
At the Foundation of Japanese Eating: Rice
Welcome back to the second part of our Japanese Healthy Eating Series! If you missed our previous blog, we talked about simple, healthy Japanese eating habits. We wanted to go to the foundation of Japanese meals: rice + miso soup, which comes with every traditional Japanese meal. So, is it healthy? There’s so much
Supper Club at Salusbury Winestore
Supperclub on 2nd and 3rd September 2022 in the heart of Queen's Park Join us and The Salusbury Winestore for a Japanese Supperclub! The ticket price covers the set menu shown below (plus service) and a wine and sake pairing will be available on the night. We only have 28 tickets to this event so please don't delay!
Founder's Friday part 3: Makes Miso Hungry turns 2!
I love anniversaries as it forces you to stop what you’re doing and reflect. The first word that comes into mind is WOW (articulate I know) – but it’s been such a crazy 2 years. I’d actually even missed the exact anniversary as I had my head down; LinkedIn had to remind me and even then, it had passed by the time I’d n
Featured! London On The Inside
Very exciting News! I'm happy to announce that Makes Miso Hungry has been featured in London On The Inside, for an article about our beloved Iberico Pork Katsu Sando Kit! See the full article here KATSU SANDO: is traditionally a casual sandwich made of leftover tonkatsu in a Japanese home. Tonkatsu (’Ton’ means pork
At the Foundation of Japanese Eating: Rice
Welcome back to the second part of our Japanese Healthy Eating Series! If you missed our previous article, we talked about healthy Japanese eating habits. We wanted to go to the foundation of Japanese meals: rice + miso soup. This comes with every traditional Japanese meal. So, is it healthy? There’s so much that we co
What stops you from cooking?
The other day I was chatting with Maria, one of our team members and we started talking about food (as per usual haha) and her cooking skills. “Yea I do cook, just my boyfriend is better than me and he usually cooks for us” - she said. “I like cooking; I also love the idea of trying out new cuisines, but I don’t f
Saba No Miso Ni ~ Sweet Miso + Ginger Mackerel
Saba No Miso Ni ~ Sweet Miso + Ginger Mackerel If you like miso black cod, you’ll also enjoy this dish. It’s such an old school classic Japanese dish and reminds me of being in Tokyo at my obachan’s (grandma’s) kitchen as it’s something she used to make for us a lot. I only really appreciated how good this dish is once
Celebrating Children’s Day - Kodomo No Hi
Last Friday, we shared about Golden Week in Japan, which is the biggest week-long national holiday. People look forward to this all year round to take a well-deserved break from work! The little ones at home also get to enjoy a special national holiday dedicated to them, as May 5th is all about celebrating children: Ch
Where to get Japanese Ingredients: London Guide
Making Japanese Ingredients Easy & Accessible As you know the whole reason why we started Make Miso Hungry is because we want you to be able to enjoy Japanese food at home and not have to go to restaurants to enjoy it. So, on top of offering you pre-portioned authentic, premium Japanese recipe boxes, today we'r
It all started with a rice ball
At primary school in North London, I remember feeling embarrassed about opening up my lunch box to my rice ball, as friends had peanut butter and jam sandwiches: “uhhh, what’s that” they’d say, pointing to this unfamiliar black and white ball. I wasn’t fluent in English yet then either and I remember spending lunch bre
About Japan’s healthy eating philosophy
We’ve all heard before how the Japanese diet is meant to be one of the healthiest in the world. Sure, if we’re all eating sashimi and salad every day, then that’s 100% correct but I think there’s also some misunderstanding around all Japanese food being healthy. For example, sushi (sashimi on rice) contains quite a bit
Makes Miso Featured! In Evening Standard
Very exciting News! I'm happy to announce that Makes Miso Hungry has been featured in Evening Standard, for a round up of the 'Best Valentine's Day Supermarket Meal Deals and Recipe Kits to Enjoy at Home' See the full article Unfortunately this Wagyu-donburi Kit for two was a limited edition Valentine Day Kit, but wh
Recipe: Langoustine and amaebi (sweet raw prawn) ramen with shiso
So - since it's a bank holiday and most of us are off work, I wanted to share one of my all time favourite recipes ‘langoustine and amaebi (sweet raw prawn) ramen with shiso’. It's so tasty and light!It sounds fancy and complicated to make but I promise it's actually not. It's impressive for any guests coming ov
Pretty Plating: Japanese tableware
Invest in your crockery Obviously when it comes to food, flavour is the most important thing! If it doesn't taste good, what's the point in eating it? But tasty food deserves to look good. I often get comments about "oh but your food looks so much better than mine" or "I can't make it look as good" but honestl
Japan's Golden Week
What’s the big deal with this “Golden Week” in Japan? Just like how we get all excited when we have two bank holidays off in a row, and book time off in advance and feel like we’re getting a “9 days for the price of 3” deal — this is the same in Japan. BUT as it’s hard to take long time off work in Japan and two
Hanami Season Explained: what it means to us
Closely second to New Years, the hanami season is the 2nd most important time in the Japanese calendar. Everyone in Japan absolutely loves and cherishes hanami season and here's why. First things first, a little language lesson: Hana = flower; Mi = to lookSo as the weather gets warmer over March, people start to get ex
Japanese Eating Etiquette
We have some unique food-eating traditions in Japan. It’s what everyone in Japan does when they eat. I hope you’ll try it when you next sit down for one of our meal kits cooked by you, you’re eating with Japanese friends some day and of course, it’s something that you can take with you on your next trip to Japan! Table
Founder's Friday part 2: Be part of the journey
In case you'd like to be on this journey with me! I realised that I post of a lot of behind the scenes (BTS) on Instagram Stories, but many of you aren't on it or don't use it anymore. That's such a shame as there's so much going on so I thought that I'd start doing Founder's Friday here (and on LinkedIn if you wan
Kinoko Takikomi Gohan ~ Assorted Mushroom Rice
Kinoko Takikomi Gohan ~ Assorted Mushroom Rice I always smile at the Japanese word for mushrooms – ‘kinoko’. It means the child of the tree, which I think is so cute. As its autumn, I’ve chosen to use seasonal Japanese mushrooms: maitake, shimeji and shiitake. The aromas are just incredible as you open the lid of your
Recipe: Fluffy, Japanese shortcake
Fluffy, Japanese shortcake (or shorto-cakey as we say) With strawberries in season and tasting so good right now, I thought I'd bake a Japanese short cake as my sister and her (new!) hubby were coming over for dinner. I don't get to bake as often as I'd like, but I really enjoy zoning out listening to sets on @SoundCl
#COOKFORUKRAINE ~ Our Gyoza Making Class
On Thursday, 10 March we hosted and enjoyed an online gyoza making class! We raised £350 for Red Cross Ukraine and we'd like to say a huge arigato to everyone who supported and got involved! We now pre-prepare our gyoza filling in our kits so it made it extra easy for everyone involved. We went through how to fold it
Founder's Friday part 1: How it all began
#foundersfriday ~ part 1 Do you feel unfulfilled and unexcited by what you do?It really all started when I felt absolutely fed up. The only obsessive thought left rotating in my mind was --- "I want to do something that gets me buzzing with excitement every day" and "I don't want to be 80, looking back on my life and
Recipe: Tamagoyaki brioche sando
Once you get the hang of tamagoyaki (Japanese sweet rolled omelette), the rest is easy!For 2 pplTamagoyaki: 4 eggs 2 teaspoons of sugar 2 teaspoons of dashi stock pinch of salt pinch of white pepper Tamagoyaki pan from AmazonMini brioche roll from Gail's BakeryPaired with: lettuce kewpie mayonnaise Tamago is often enj
Makes Miso Hungry x Milli Taylor x Kae Shibata
Mother's Day - Limited Edition Box For Mother's Day, we had a truly special collaboration with Milli Taylor and Kae Shibata for a 2 weeks limited edition box (Delivery Friday, 25 March and Thursday 31 March). So many of you ordered it and absolutely loved it! We couldn't be happier with the result. On the Me
Makes Miso Hungry x Michelin Star Chef Endo Kazutoshi
This time last year Makes Miso Hungry had a big pinch me moment when we did a very special collaboration with Endo-san, the Yokohama-born Michelin starred chef from Endo at the Rotunda. We had a beautiful seasonal menu to celebrate the finest of seasonal produce. Endo-san wanted to showcase how delicious simple cooking
Everything You Need To Know About Miso
Looking to learn more about Japanese cuisine? Or simply extend your miso range? Welcome to your complete guide of everything you need to know about Miso. First of all, what is Miso? In its most basic state, miso is a fermented paste that's made from a mixture of soybeans with a mold called koji. Miso is a crucial ingr