Whether it’s Japanese miso, Chinese soy or Thai curry, Asian flavours are perennially popular with diners, and there’s a host of readymade sauces and spices for chefs to recreate authentic dishes, says Will Hawkes
Not an inch of space is wasted at Miso Tasty’s offices in East London. At one end is a tiny kitchen, with an adjacent table stacked with the company’s products, while across the room are long wooden worktables and shelves heaving with books, including Miso Tasty: The Cookbook, which founder Bonnie Chung wrote in 2016.
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