This week, founder Mika Hatsushima expands Rice & Miso with a new Manhattan location. She shares a couple of her recipes for Vogue readers to replicate at home
This week, founder Mika Hatsushima expands Rice & Miso with a new Manhattan location. She shares a couple of her recipes for Vogue readers to replicate at home.
kaiseki, which translates to “warm stones in the breast pocket,” comes from a Buddist ritual dating back to over 600 years ago, in which monks placed heated stones in their pockets to warm themselves at cold monasteries. During these long periods of meditation, their empty stomachs were soothed. The principles of
kaisekihave since been a staple for Japanese food, appreciated worldwide: an approach to cooking and eating that respects the ingredients, the surroundings, the host and the guests.For Mika Hatsushima, the founder of restaurants, akaisekiapproach to simplistic Japanese dishes has earned her culinary respect and a sense of community. First served at Brooklyn Flea, Hatsushima’s menu is now available at three locations, where carefully constructed lunch meals are served using combinations of proteins, vegetables, rice (and miso) in healthy bento boxes and soups.
Mika HatsushimaPhoto: Courtesy of Mikako Koyama, makeup by Yasuo YoshikawaToday, Rice & Miso opens their doors on Forsyth street, its first Manhattan outpost. “My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday. And when they don’t eat here for a while and come back, they come up with tears—just like I do when I have my mom's rice ball. Maybe that's my goal!” As Hatsushima was busy working through the logistic challenges of opening her first storefront in 2012, her mom often babysat her first daughter, Reika. When it finally opened, “she was so proud of me, talking about how I started from nothing. I said, ‘Mom, you gave me everything!’” headtopics.com
Here, recreate the Hatsushima family’s string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad. Great for healthy weekday lunches, these recipes are emblematic of Hatsushima’s desire to bring the un-fussy food that makes her and her family happy to the plates of New Yorkers, and readers everywhere.Read more: Vogue Magazine »
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