Your shopping cart is empty!
FOLLOWING ON FROM MONDAY's GREAT COOK ALONG WITH YOKO, YOU CAN BUY ALL THE INGREDIENTS YOU NEED TO RE-CREATE THIS DELICIOUS CLASSIC DISH BELOW
All you need is: 2 small pans, a lid, a ladle and slotted spoon and the ingredients listed below.
About Yoko and makesmisohungry.com
Yoko founded Makes Miso Hungry during lockdown 2020 after receiving lots of requests for recipes and help sourcing Japanese ingredients. Hearing that people were struggling to find ingredients for Japanese cooking or that they were missing Japanese food but thought it was too intimidating to cook she started creating recipe boxes, first for friends who recommended it to their friends and now she serves up the recipe boxes to a growing community of Japanese food lovers.
All the teachings of Japanese cooking from her mama andobachan (grandma) throughout her life are now contained in easy-to-follow recipe cards along with new original Makes Miso Hungry recipes so no-one has to go to Japanese restaurants to enjoy this incredible cuisine.
The addition of barley intensifies the flavour of this miso. Japanese chefs will often pass bar..
Unfiltered, unpasteurised, low salt soy sauce that is double fermented over two years. Exceptionally..
Fine shavings of Skipjack tuna (Katsuwonus pelamis) that has been dried, fermented and smoked under ..
Young, soft kombu seaweed from Hokkaido, is harvested in spring at 1 year old while still tender. It..
Akitakomachi rice is a short grain variety, highly valued in Japan for the way it shines after cooki..
Ma Kombu (Laminaria Saccharina japonica) from Hokkaido is the most popular kombu for producing ..
Fresh, young leaves from our English grown wasabi that carry a mild, peppery wasabi flavour wit..
Choose a rhizome size to match your dinner plans. Our fresh wasabi is grown in natural, mineral-rich..