Miso Tasty Blog

Welcome to Miso Tasty’s blog where you will find our latest news and updates and our guide to Japanese cooking ingredients, food and recommendations.

Happy 7th Birthday to Miso Tasty! 7 pieces of advice I would give my younger self
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Happy 7th Birthday to Miso Tasty! 7 pieces of advice I would give my younger self

Here are 7 pieces of advice I wish I could have given my younger self at the start of Miso Tasty, at the age of 26.

1) Fail quickly and learn fast – This is a bit of a cliche but it is true! When I first started Miso Tasty, it was all about making the product; I was obsessed by this endeavour. It took 3 years to develop the first products, so when they were finally launched I was stubborn about making changes to them, even when they weren’t working.

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We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients
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We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients

Yes, all the time, almost daily. Miso is full of umami. I make homemade miso, teaching my students directly how to make it too. There are many different types and occasions when you’d use one instead of the other. I love to make a simple, classic miso soup and also I use it for ramen broth. You can also mix it with everyday ingredients such as yoghurt to make the most amazing marinade sauce. I use it to make a quick dipping sauce if friends are coming round for a drink. It reminds me of a classic Japanese Dad watching a baseball game on TV, drinking cold beer and eating cucumber sticks with miso paste in the summer.

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We asked Chef Jeremy Pang from School of Wok about recipes & cooking with miso
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We asked Chef Jeremy Pang from School of Wok about recipes & cooking with miso

It’s the perfect savoury flavour and works so well as a base for different dishes. I know that in typical Japanese cuisine, it can be quite prominent as a main ingredient for things like miso cod etc, but the other day for example, I had no chicken / veg stock in the freezer / pantry but I wanted to add a natural base of savoury flavour to my bolognese, so I added a couple of tablespoons of miso in whilst I was searing the mince. My three year old loved it, he’s not the most adventurous eater yet, but I was quite proud to get something so deep in flavour down him without him realising! I also use it alot for BBQ marinades too.

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We asked Atsuko Ikeda from Atsuko’s Kitchen about recipes & Secret ingredients
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We asked Atsuko Ikeda from Atsuko’s Kitchen about recipes & Secret ingredients

I use it to make traditional Japanese dishes (such as miso aubergine, miso soups, miso marinade fish etc..) but not only: a spoonful of it added to a stew, and a sauce, or even a dessert (such as miso caramel), gives the dish an extra layer of umami. I also like to add it to butter or cream to give a richness, or to soups for depth of flavour. I guess you could call this fusion or just plain delicious!

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Bonnie’s hometown Sheffield newspaper show support!
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Bonnie’s hometown Sheffield newspaper show support!

Sheffield local paper The Star ran a celebratory piece on Sheffield bred business owner Bonnie Chung founder of Miso Tasty. Read the online interview here

“Bonnie Chung, who’s made a living by selling over 100 tonnes of Japanese flavouring miso, runs a business called Miso Tasty.Former Sheffield student Bonnie was working as a chef when she launched her own brand. She now sells kits to help food-lovers make authentic Japanese food in their own home.Miso is rich in umami flavour said to keep people fuller for longer and have countless health benefits,

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Seedrs Dines Out On Record - Miso Tasty are in The Sunday Times !
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Seedrs Dines Out On Record - Miso Tasty are in The Sunday Times !

Yessss! We are in The Sunday Times!! The piece talks about the rise of crowd-funding and the success Miso Tasty have had on the Seedrs platform. Over two crowd-funds we have raised a record £270,000 allowing us to fund our incredible growth and ambitions. Thank-you to all of our investors, supporters and to Seedrs we couldn’t have done this without you !

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