How it all
began
Miso Tasty’s Miso Mission was started by miso-obsessed foodie and cookbook author Bonnie Chung back in 2014.
Miso represented all that Bonnie adored about cooking; complex umami flavours, fusion recipes, food craft and heritage (plus its pretty good for you too!) She was working as a chef and decided that it was the single-most powerful weapon she had in her kitchen, and wanted the whole world to know about it. Cue, Miso Tasty.
It was not an easy start! Turns out, miso can be pretty tricky. . .
“It took over 65 manufacturing trials around the world before we found the right partners in Japan to make our miso. We made over 2 tonnes of miso before we finalised our recipes, this took more than 3 years!”
Bonnie’s voyage of discovery led her to the Shinshu region at the foot of the Central Japanese Alps.
Nagano is an area renowned for having the perfect conditions for making miso & is home to the finest craftsmen for fermented foods including soy sauce and sake too.
Japan was the only place that had the know-how and experience to create the miso flavours Bonnie wanted for Miso Tasty. Japan continues to be the home of production for all of our miso.
And then Miso Tasty was born!