Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter.
Now with "RICE & MISO", Mika applies her passion to introduce this simple, yet powerful food to the community. She contacted Brooklyn Flea to pitch her idea and started selling her organic brown rice "Onigiri" and "Miso Soup" which is the most common food in Japan. “My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday. “Walking around the neighborhood, I couldn’t really find these foods.” When the stall first started, she offered a few options that best represented the flavors from her childhood: miso soup and a couple types of onigiri. Family, experience, passion Rice, soy sauce, miso My second store in Dumbo and creating Rice & Miso’s first line of packaged products. The Food We Reap, The Stories We Tell Listen Share I wanted a rice ball before I knew what it was. Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter. Yield: 12–15 | a rice ball before I knew what it was. Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter. Yield: 12–15 onigiri Time: 1 hour Ingredients · 1 ½ cups short-grain white rice or sushi rice · 7 pickled plums, (available in most Japanese grocery stores) · 3 oz salmon fillet, about ½ inch thick · 5 sheets of nori (approximately 8x8 in) · 3 Tbsp sesame seeds · Salt Directions 1. Sprinkle sesame seeds over the molded onigiri. I said, ‘Mom, you gave me everything!’” Here, recreate the Hatsushima family’s string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad. Recipe When making onigiri
Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter.
Mom’s Japanese Rice Balls and Bento Boxes
At Rice & Miso in Boerum Hill, Brooklyn, bento boxes are served with a choice of protein, like this roasted chicken, as well as two rice balls and two sides.
Mom’s Japanese Rice Balls and Bento Boxes
Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter.
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Now with "RICE & MISO", Mika applies her passion to introduce this simple, yet powerful food to the community. She contacted Brooklyn Flea to pitch her idea and started selling her organic brown rice "Onigiri" and "Miso Soup" which is the most common food in Japan. “My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday. “Walking around the neighborhood, I couldn’t really find these foods.” When the stall first started, she offered a few options that best represented the flavors from her childhood: miso soup and a couple types of onigiri. Family, experience, passion Rice, soy sauce, miso My second store in Dumbo and creating Rice & Miso’s first line of packaged products. The Food We Reap, The Stories We Tell Listen Share I wanted a rice ball before I knew what it was. Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter. Yield: 12–15 onigiri Time: 1 hour Ingredients · 1 ½ cups short-grain white rice or sushi rice · 7 pickled plums, (available in most Japanese grocery stores) · 3 oz salmon fillet, about ½ inch thick · 5 sheets of nori (approximately 8x8 in) · 3 Tbsp sesame seeds · Salt Directions 1. Sprinkle sesame seeds over the molded onigiri. I said, ‘Mom, you gave me everything!’” Here, recreate the Hatsushima family’s string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad. Recipe When making onigiri for the first time, it’s best to start with white rice; it will clump together better. When ready to eat, wrap a strip of nori over the onigiri and enjoy. Repeat with remaining rice, pickled plums and salmon, wetting hands and rubbing with salt each time. Mika’s food often sustains all of us at Nutu during long work sessions and photoshoots — thank you, Mika! Prepare a workstation with the cooked rice, pickled plums, salmon, toasted sesame seeds, a small bowl of room temperature water, and a bowl with a few tablespoons of salt.
## A Taste of Home: Mika Hatsushima Brings Japanese Comfort Food to Brooklyn

Mika Hatsushima's journey to opening Rice & Miso, her beloved Brooklyn eatery, began with a simple desire: to share the comforting flavors of her childhood with her daughter. "I wanted her to experience the same joy and nourishment I felt growing up," she explains. "I realized that the foods I had grown up eating were what I wanted to make for her."

This yearning for familiar tastes led Mika to a mission: introduce authentic, wholesome Japanese home-style cooking to her community. She saw a gap in the Brooklyn food scene, a lack of accessible, everyday Japanese staples. "Walking around the neighborhood, I couldn't really find these foods," she recalls.

Her solution? Rice & Miso, a stall at the bustling Brooklyn Flea, where she began offering her signature organic brown rice onigiri and miso soup. These humble dishes, ubiquitous in Japanese homes, became instant favorites, drawing in customers with their simple yet deeply satisfying flavors.

"My focus is to keep introducing well-balanced, safe and tasty Japanese home-style food that people want to eat everyday," Mika emphasizes.

Starting with just a few options that best represented the flavors of her childhood, Mika's menu has since expanded. Her second location in Dumbo and the launch of Rice & Miso's first line of packaged products are testaments to the growing demand for her authentic cuisine.

Mika's passion for her heritage shines through in every aspect of Rice & Miso. From the carefully sourced ingredients to the meticulous preparation, each dish is a testament to the love and care she pours into her cooking.

Beyond the delicious food, Rice & Miso offers a glimpse into Japanese culture and tradition. Mika's story is a reminder that the simplest foods can hold the deepest meaning, connecting us to our roots and nourishing both body and soul.

As Mika puts it, "I said, 'Mom, you gave me everything!'” when reflecting on the legacy of her family's culinary traditions. Now, she's sharing those traditions with Brooklyn, one delicious onigiri and bowl of miso soup at a time. 



## A Taste of Home: Mika Hatsushima Brings Japanese Comfort Food to Brooklyn

Mika Hatsushima's journey to opening Rice & Miso, a Brooklyn-based eatery specializing in traditional Japanese comfort food, began with a simple desire: to share the flavors of her childhood with her daughter.  

"I wanted a rice ball before I knew what it was," Hatsushima recalls, reflecting on her own childhood in Japan. "When I had my daughter, I realized I wanted her to experience the same simple, delicious food that I grew up with."

This yearning led Hatsushima to launch Rice & Miso, a stall at the Brooklyn Flea market.  She started with a concise menu featuring organic brown rice onigiri (rice balls) and miso soup, two staples of Japanese cuisine.

"My focus is to keep introducing well-balanced, safe and tasty Japanese home-style food that people want to eat every day," Hatsushima explains. "Walking around the neighborhood, I couldn’t really find these foods."

The response to Rice & Miso was overwhelmingly positive. Customers were drawn to the authenticity and wholesomeness of Hatsushima's offerings. The stall's success allowed her to expand, opening a second location in Dumbo and launching Rice & Miso's first line of packaged products.

For Hatsushima, Rice & Miso is more than just a business; it's a way to connect with her heritage and share its culinary treasures with her community. Each onigiri, each bowl of miso soup, is infused with the love and care of a mother passing down her family's traditions.

The menu, while simple, is deeply personal. Hatsushima draws inspiration from her own family recipes, like the string bean dish called Gomaae, and her Rice & Miso-style Soba Noodle salad.

"I said, 'Mom, you gave me everything!'" Hatsushima remembers, reflecting on the lessons learned from her mother in the kitchen.

Rice & Miso is a testament to the power of food to bridge cultures and generations. It's a reminder that sometimes, the simplest dishes can hold the most profound meaning. And for those lucky enough to taste Hatsushima's creations, it's a chance to experience a piece of Japan, made with love and a mother's touch. 



##  Bringing a Taste of Home: Mika Hatsushima's Rice & Miso

Mika Hatsushima's journey began with a simple craving: a rice ball, or *onigiri*, a staple of Japanese cuisine. "I wanted a rice ball before I knew what it was," she recalls.  This yearning for the familiar flavors of her childhood inspired her to create Rice & Miso, a culinary haven bringing the comforting simplicity of Japanese home-style cooking to her Brooklyn community.

Hatsushima's passion for sharing these dishes stems from a deep desire to nourish both body and soul. "My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," she explains.  

Her journey began at the Brooklyn Flea, where she initially offered a curated selection of *onigiri* and *miso soup*, two dishes that held a special place in her heart.  "Walking around the neighborhood, I couldn't really find these foods," she notes, recognizing a gap in the local culinary landscape.

The response was overwhelmingly positive, encouraging Hatsushima to expand her offerings.  She now operates a second store in Dumbo, and has even launched Rice & Miso's first line of packaged products, making her delicious and wholesome creations accessible to an even wider audience.

For Hatsushima, Rice & Miso is more than just a business; it's a tribute to family, experience, and passion.  Every ingredient, from the organic brown rice to the savory miso paste, reflects her commitment to quality and authenticity.

The menu, inspired by Hatsushima's own childhood memories, features staples like *onigiri* filled with pickled plums or salmon, alongside comforting bowls of *miso soup*. She also shares her family's recipes, like *Gomaae*, a flavorful string bean dish, and a refreshing *Soba Noodle* salad, allowing customers to experience the warmth and heartiness of Japanese home cooking.

Rice & Miso is a testament to the power of food to connect us to our roots and share cultural traditions. Hatsushima's dedication to her craft and her unwavering belief in the importance of simple, wholesome food has created a space where everyone can find a taste of home. 



## A Taste of Home: Mika Hatsushima Brings Japanese Comfort Food to Brooklyn

Mika Hatsushima had a simple desire: to share the comforting, simple flavors of her childhood with her daughter and, eventually, her community. This desire blossomed into Rice & Miso, a Brooklyn-based food stall and burgeoning brand offering a taste of authentic Japanese home-style cooking.

"I wanted a rice ball before I knew what it was," Hatsushima says with a laugh, recalling her daughter’s early fondness for onigiri, the ubiquitous Japanese rice ball. This simple yet satisfying food, along with nourishing miso soup, became the foundation of Rice & Miso.

Recognizing a lack of these classic Japanese staples in her neighborhood, Hatsushima took a leap of faith, pitching her idea to Brooklyn Flea. Her stall quickly became a local favorite, offering a welcome respite from the usual New York fare.

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," Hatsushima explains. She began with a concise menu featuring the staples of her youth: miso soup and a few varieties of onigiri filled with traditional ingredients like pickled plums and salmon. The response was overwhelmingly positive.

Fueled by this success, Hatsushima expanded, opening a second location in Dumbo and launching Rice & Miso’s first line of packaged products. This expansion allowed her to share her passion for Japanese cuisine with an even wider audience.

Beyond the craveable food, Rice & Miso is a story of family, experience, and passion. The flavors Hatsushima recreates are not just recipes, they are echoes of her childhood, imbued with memories and love. Each onigiri, each bowl of miso soup, is a testament to the power of food to connect us to our heritage and share it with the world.

As Rice & Miso continues to grow, Hatsushima remains committed to her original vision: to offer delicious, wholesome Japanese food that nourishes both body and soul. With each bite, customers aren't just experiencing a taste of Japan, they're experiencing a taste of Hatsushima's own heartwarming story. 



## A Taste of Home: Mika Hatsushima Brings Japanese Comfort Food to Brooklyn

For Mika Hatsushima, the journey to opening her own food stall, Rice & Miso, was driven by a simple, deep desire – to share the flavors of her childhood with her daughter and her community.

"I wanted my daughter to experience the same wholesome, delicious food I grew up with," explains Mika, her eyes sparkling with warmth.

Growing up in Japan, Mika had fond memories of her mother’s cooking, particularly the comforting simplicity of onigiri (rice balls) and miso soup. These staples weren’t just meals; they were a source of comfort, nourishment, and tradition.

When Mika became a mother herself, she realized the scarcity of these familiar tastes in her Brooklyn neighborhood. "I couldn’t really find these foods," she reflects, "and I wanted to introduce them to others, to share that sense of home and contentment that comes with a good bowl of miso soup or a perfectly shaped onigiri."

With this vision in mind, Mika took a leap of faith.  She contacted Brooklyn Flea, pitching her idea of a stall specializing in organic brown rice onigiri and miso soup.  Her concept resonated, and Rice & Miso was born.

From the start, Mika focused on simplicity and authenticity. 

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat every day," she explains.

Her initial menu, a thoughtfully curated selection of onigiri and miso soup variations, was a testament to her dedication to quality and tradition.  "I wanted to start with the flavors I knew best," Mika shares, "the ones that held the most meaning for me."

But Mika’s aspirations extended beyond a single stall. Seeing the positive response to her food, she expanded, opening a second location in Dumbo and venturing into the world of packaged products, making Rice & Miso's deliciousness accessible to a wider audience.

Mika’s story is more than just the tale of a successful entrepreneur. It's a heartwarming illustration of how passion for one's heritage, coupled with a desire to share that heritage with others, can blossom into something truly special. Every bite of onigiri and comforting sip of miso soup from Rice & Miso is a testament to the power of food to connect us to our roots and bring communities together.



Title: Mika Hatsushima's Rice & Miso: A Taste of Nostalgia and Love for Her Daughter

Mika Hatsushima, the owner of Rice & Miso, has always been passionate about the foods she grew up eating and wanted to share those same flavors with her daughter. Raised on a traditional Japanese diet, Mika realized that the simple, yet powerful dishes of her childhood were what she wanted to introduce to her own community. With this goal in mind, she contacted Brooklyn Flea and started selling her organic brown rice "Onigiri" and "Miso Soup," two of the most common and beloved foods in Japan.

Mika's focus has always been to create well-balanced, safe, and delicious Japanese home-style food that people want to eat every day. Growing up, she was surrounded by the rich flavors of rice, soy sauce, and miso, and wanted to recreate those same tastes for her customers. Her dedication to her craft and love for her culture led to the opening of her second store in Dumbo and the creation of Rice & Miso's first line of packaged products.

The Food We Reap, The Stories We Tell, Listen, Share are all values that Mika holds dear. She believes that the food we eat tells a story, and she wants to share her family's story through her dishes. Her menu features recipes passed down from her mother, including a string bean dish called Gomaae and a Rice & Miso-style Soba Noodle salad.

Mika's signature dish, Onigiri, is a traditional Japanese rice ball that brings back fond memories of her childhood. The recipe for Onigiri is simple, yet requires a certain level of skill to perfect. Here's how to make it:

Ingredients:

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Instructions:

1. Cook the rice according to the package instructions.
2. While the rice is cooking, prepare the fillings. For the pickled plum filling, remove the pits and chop the plums into small pieces. For the salmon filling, season the salmon with salt and cook it on medium heat until it's cooked through.
3. Once the rice is cooked, let it cool slightly. Wet your hands with water to prevent the rice from sticking, then scoop a small amount of rice into your hands.
4. Press the rice into a mold or shape it into a triangle with your hands.
5. Place a spoonful of the filling in the center of the rice ball.
6. Fold the nori sheet in half, then wrap it around the rice ball, sealing it with a little water.
7. Sprinkle sesame seeds over the molded onigiri.

Mika's story is a testament to the power of food and the memories it can evoke. Her dishes are not just meals, but a way to share her culture and family history with her community. With Rice & Miso, Mika has created a space where people can come together to enjoy delicious, authentic Japanese food and share in the stories that come with it.
Title: Rice & Miso: A Taste of Japan, A Mother's Love

Mika Hatsushima, the owner of Rice & Miso, has always had a deep connection with the traditional Japanese foods she grew up eating. This connection became even more profound when she realized she wanted to share these same flavors with her own daughter. With a passion for promoting well-balanced, safe, and delicious Japanese home-style food, Mika embarked on a journey to bring authentic onigiri and miso soup to her community in Brooklyn.

Rice & Miso started as a humble stall at Brooklyn Flea, offering a few options that best represented the flavors from Mika's childhood. Miso soup and various types of onigiri quickly gained popularity among locals, who appreciated the authentic taste and the story behind each dish. Mika's focus on using organic brown rice and other high-quality ingredients ensured that her offerings were not only delicious but also safe and nutritious.

The success of the Brooklyn Flea stall led to the opening of a second Rice & Miso store in Dumbo and the creation of the brand's first line of packaged products. This expansion allowed Mika to share her love for Japanese cuisine with an even wider audience while staying true to her mission of providing well-balanced, tasty food options.

One of the key components of Rice & Miso's success is Mika's dedication to sharing the stories behind the food. For her, onigiri is more than just a rice ball—it's a symbol of love and care. This sentiment is reflected in the name of her business, which combines two essential Japanese ingredients: rice and miso. By sharing her family's recipes and the stories that come with them, Mika creates a unique connection between her customers and Japanese culinary traditions.

To further illustrate this connection, here are two recipes inspired by Mika's family:

1. Gomaae (Sesame String Beans):
Ingredients:

* 1 lb string beans
* 2 tbsp sesame seeds
* 1 tbsp soy sauce
* 1 tbsp sugar
* 1 tbsp sake
* 1 tbsp mirin

Instructions:

* Blanch the string beans in boiling water for 2-3 minutes, then shock them in ice water to stop the cooking process.
* Grind the sesame seeds in a mortar and pestle or a spice grinder.
* Mix soy sauce, sugar, sake, and mirin in a small bowl to create the sesame sauce.
* Toss the blanched string beans in the sesame sauce and sprinkle with ground sesame seeds.
1. Rice & Miso-style Soba Noodle Salad:
Ingredients:
* 1 bundle of soba noodles
* 2 cups mixed vegetables (such as shredded carrots, sliced cucumbers, and chopped scallions)
* ¼ cup rice vinegar
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp sugar
* 1 tsp grated ginger
* 1 tbsp white miso paste

Instructions:

* Cook soba noodles according to package instructions, then rinse in cold water to stop the cooking process.
* In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and miso paste.
* Add the cooled soba noodles and mixed vegetables to the bowl, tossing to combine.

Mika Hatsushima's Rice & Miso has become a beloved establishment in Brooklyn, not just for its delicious food but also for the stories and traditions it shares. By combining her passion for Japanese cuisine and her love for her family, Mika has created a unique and authentic dining experience that brings people together and celebrates the beauty of Japanese home-style cooking.
Title: Mika Hatsushima's Rice & Miso: A Taste of Home for Her Daughter and Community

Mika Hatsushima, the owner of Rice & Miso, has always had a deep appreciation for the foods she grew up eating. Raised on a steady diet of traditional Japanese home cooking, Mika realized that she wanted to share these simple, yet powerful flavors with her own daughter. This epiphany led to the creation of Rice & Miso, where Mika applies her passion to introduce her community to the wonders of organic brown rice "Onigiri" and "Miso Soup," two of the most common and beloved Japanese foods.

Mika's journey began when she noticed the lack of authentic Japanese home-style food in her neighborhood. Motivated to fill this void, she reached out to Brooklyn Flea and successfully pitched her idea, starting with a few options that best represented the flavors from her childhood. These initial offerings included her signature miso soup and a couple of types of onigiri.

The Rice & Miso concept is deeply rooted in family, experience, and passion, with rice, soy sauce, and miso being the essential building blocks. As the business grew, Mika opened a second store in Dumbo and expanded her product line to include Rice & Miso's first line of packaged products.

The Food We Reap, The Stories We Tell, Listen, Share are the core values that drive Rice & Miso. Mika believes in the power of food to bring people together and create lasting connections. Her onigiri, in particular, serves as a vehicle for sharing stories and promoting cultural exchange.

Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter. Here, we share the recipe for the Hatsushima family's string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad, allowing you to recreate a piece of this culinary tradition in your own kitchen.

Gomaae Recipe

Ingredients:

* 12 oz string beans, trimmed
* 1 ½ Tbsp sesame seeds, toasted
* 1 Tbsp sugar
* 2 Tbsp soy sauce
* 1 Tbsp sake
* 1 Tbsp mirin

Instructions:

1. Bring a large pot of water to a boil. Add the string beans and cook for 2-3 minutes or until tender.
2. Drain the string beans and shock them in ice water to stop the cooking process and preserve their vibrant green color.
3. In a small bowl, combine sugar, soy sauce, sake, and mirin. Mix well.
4. In a dry pan, toast sesame seeds over medium heat for 2-3 minutes or until fragrant.
5. Using a mortar and pestle, grind the toasted sesame seeds into a paste.
6. Add the soy sauce mixture to the sesame paste and mix well.
7. Toss the blanched string beans in the sesame-soy sauce mixture and serve.

Rice & Miso-style Soba Noodle Salad Recipe

Ingredients:

* 8 oz soba noodles
* 2 cups mixed vegetables (such as carrots, cabbage, and bell peppers), thinly sliced
* 2 Tbsp soy sauce
* 1 Tbsp mirin
* 1 Tbsp rice vinegar
* 1 Tbsp sesame oil
* 1 Tbsp white miso paste
* 1 tsp sugar
* 1 tsp grated ginger
* 1 tsp minced garlic
* 2 green onions, chopped
* 2 Tbsp sesame seeds, toasted

Instructions:

1. Cook soba noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, miso paste, sugar, ginger, and garlic.
3. Add the cooked soba noodles and mixed vegetables to the bowl and toss to combine.
4. Garnish with green onions and toasted sesame seeds before serving.

By incorporating these dishes into your meal rotation, you can experience a taste of the Hatsushima family's traditions and share in the stories that Mika is eager to tell through her culinary creations.
Title: Mika Hatsushima's Rice & Miso: Reviving Japanese Home-style Foods for the Community

Mika Hatsushima, the proud owner of Rice & Miso, had an epiphany when she realized that the foods she grew up eating were the very same dishes she wanted to share with her own daughter. Raised on a foundation of traditional Japanese cuisine, Mika took it upon herself to introduce these simple, yet powerful flavors to the community. With a passion for providing well-balanced, safe, and delicious Japanese home-style dishes, Mika embarked on a journey to bring the tastes of her childhood to the masses.

Her first stop was Brooklyn Flea, where she pitched the idea of selling organic brown rice "Onigiri" and "Miso Soup," two of the most common and beloved foods in Japan. Mika's focus has always been to offer dishes that people would enjoy every day, as she noticed a lack of such options in her neighborhood.

Starting with a limited menu of her childhood favorites, such as miso soup and a variety of onigiri, Mika's stall quickly gained popularity. The success of her venture led to the opening of a second Rice & Miso store in Dumbo and the creation of the brand's first line of packaged products.

Family, experience, and passion are the driving forces behind Mika's mission. The Hatsushima family's string bean dish, Gomaae, and a Rice & Miso-style Soba Noodle salad are testaments to the quality and authenticity of the dishes Mika offers.

Let's dive into a traditional Rice & Miso recipe for Onigiri, a popular Japanese rice ball filled with various ingredients. This recipe yields 12-15 onigiri and takes about an hour to prepare.

Ingredients:

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Directions:

1. Prepare the rice according to package instructions. Once cooked, allow it to cool slightly.
2. While the rice is cooling, prepare your fillings. For the pickled plum onigiri, remove the pits from the plums. For salmon onigiri, quickly sear the salmon fillet on both sides and flake it with a fork.
3. Wet your hands with water to prevent rice from sticking. Take a scoop of rice and gently shape it into a ball. Make a small indentation in the center and add your filling.
4. Add more rice to cover the filling, then mold the onigiri into a triangular or rounded shape.
5. Sprinkle sesame seeds over the molded onigiri and press gently so they adhere.
6. If desired, wrap the onigiri with a strip of nori before serving.

Mika Hatsushima's Rice & Miso is a labor of love, born out of a desire to share authentic Japanese home-style dishes with the community. By recreating traditional recipes and offering them in a convenient and accessible way, Mika is preserving the rich culinary heritage of her family and culture for generations to come.
Title: Rice & Miso: A Taste of Home for Mika Hatsushima and Her Community

Mika Hatsushima, the owner of Rice & Miso, has always had a strong connection to the traditional Japanese foods she grew up eating. This connection became even more significant when she realized she wanted to share these same dishes with her own daughter. And so, Rice & Miso was born, a labor of love and a tribute to her family's culinary heritage.

Mika's passion for food led her to start Rice & Miso as a stall at Brooklyn Flea, where she sold her organic brown rice "Onigiri" and "Miso Soup," two of the most common and beloved foods in Japan. She drew inspiration from her own childhood, creating a menu that featured a few options that best represented the flavors she grew up with.

The first item on the Rice & Miso menu was, of course, Onigiri - a beloved Japanese comfort food made from steamed rice and shaped into balls or triangles. These rice balls are then often wrapped in nori (seaweed) and filled with various ingredients, such as pickled plums or grilled salmon. Mika's Onigiri are made with care and attention to detail, using only the best organic brown rice and the freshest ingredients.

Another staple at Rice & Miso is Miso Soup, which is made from a combination of dashi (a type of Japanese stock), miso paste, and a variety of ingredients such as tofu, seaweed, and green onions. This soup is a perfect representation of the simplicity and depth of Japanese flavors.

Family, experience, and passion are the driving forces behind Rice & Miso. Mika's mission is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day. She believes that food is not only sustenance but also a way to connect and share stories, which is why she calls her line of packaged products "The Food We Reap, The Stories We Tell."

Mika's dedication to her craft has paid off, and Rice & Miso has grown from a stall at Brooklyn Flea to a successful business with a second store in Dumbo. She has remained committed to her original vision, using only the best organic and non-GMO ingredients in her products.

In addition to her Onigiri and Miso Soup, Mika has also expanded her menu to include other Japanese classics such as Soba Noodle Salad, Gomaae (a string bean dish flavored with sesame dressing) and various rice bowls. Her dishes are simple, yet powerful, and they showcase the beauty of Japanese cuisine.

Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter. With Rice & Miso, she has created a space where her community can come together to enjoy the same flavors and stories that she grew up with. She has shown that food can nourish not only our bodies but also our souls and that by sharing our culinary traditions, we can build deeper connections with those around us.
Mika Hatsushima's journey to founding Rice & Miso is a heartwarming tale of cultural heritage, motherhood, and entrepreneurship. As a Japanese immigrant living in Brooklyn, Hatsushima found herself craving the comforting flavors of her childhood when she became a mother herself. This longing for familiar tastes led her to create a business that would not only satisfy her own cravings but also introduce authentic Japanese home-style cuisine to her local community.

Rice & Miso began as a humble stall at the Brooklyn Flea market, where Hatsushima offered a simple yet enticing menu featuring organic brown rice onigiri (rice balls) and miso soup. These staples of Japanese cuisine quickly gained popularity among market-goers, who were drawn to the wholesome, well-balanced flavors that Hatsushima carefully crafted.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Hatsushima explains. Her commitment to quality and authenticity is evident in every aspect of her business, from the carefully sourced ingredients to the traditional preparation methods she employs.

As Rice & Miso grew in popularity, Hatsushima expanded her offerings to include a wider variety of onigiri flavors and other Japanese dishes. The menu now features items like pickled plum and salmon onigiri, as well as side dishes such as Gomaae (string beans with sesame dressing) and soba noodle salad.

The success of her market stall has led to exciting new developments for Rice & Miso. Hatsushima recently opened a second location in the trendy DUMBO neighborhood of Brooklyn, allowing her to reach even more customers with her delicious, homestyle Japanese cuisine. Additionally, she has begun developing a line of packaged products, making it easier for fans of Rice & Miso to enjoy her creations at home.

Hatsushima's story is not just about food; it's about the power of cultural connection and the importance of passing down culinary traditions. By creating Rice & Miso, she has found a way to share her heritage with her daughter and with the broader community. Her journey serves as an inspiration to other immigrant entrepreneurs who seek to bring a taste of their homeland to their adopted communities.

For those interested in trying their hand at making onigiri at home, Hatsushima offers a simple recipe that yields 12-15 rice balls. The process involves cooking short-grain white or sushi rice, preparing fillings such as pickled plums or salmon, and carefully molding the rice around the filling before wrapping it in nori (seaweed) and sprinkling it with sesame seeds.

As Rice & Miso continues to grow and evolve, Mika Hatsushima remains committed to her original vision: providing delicious, nutritious Japanese home-style food that people can enjoy every day. Through her dedication and passion, she has created not just a successful business, but a culinary bridge between cultures, allowing her customers to experience the comforting flavors of Japan right in the heart of Brooklyn.
Based on the provided topic and context, here's a generated article:

"A Sustainable Sanctuary: $3.8 Million Energy-Efficient Home in South West England

In the picturesque landscape of South West England, a remarkable energy-efficient home has hit the market for $3.8 million, offering a perfect blend of modern sustainability and rural charm. This innovative residence, built seamlessly into a hillside, showcases the growing trend of architects embracing natural topography in their designs.

The home's unique construction not only maximizes energy efficiency but also provides a harmonious connection with its surroundings. By integrating the structure into the hillside, the architects have created a dwelling that both complements and benefits from its environment. This approach helps maintain a consistent internal temperature, reducing the need for excessive heating or cooling.

Designed with flexibility in mind, the house caters to a variety of living arrangements. It's equally suited for a close-knit family, accommodating frequent overseas visitors, or facilitating intergenerational living. The adaptable layout also allows for periods of transient occupancy, making it an ideal option for those with dynamic lifestyles.

One of the home's standout features is its internalized outdoor space, which serves multiple purposes. This area not only enhances the property's sustainability and comfort but also acts as a private refuge. Cleverly designed perimeter walls mask the neighboring properties, shifting the occupants' focus to the lush, natural landscape beyond.

The property's location in South West England places it in one of the UK's most desirable regions, known for its stunning countryside and rich history. While specific details about the home's amenities are not provided, houses in this price range typically offer luxurious features and high-end finishes.

This energy-efficient hillside home represents a growing trend in residential architecture, where sustainability, comfort, and harmony with nature are paramount. As more homeowners seek environmentally conscious living solutions, properties like this $3.8 million gem in South West England are likely to become increasingly sought after in the luxury real estate market."
Based on the provided topic and context, here's a generated article:

A Sustainable Sanctuary: $3.8 Million Energy-Efficient Home in South West England

In the picturesque landscape of South West England, a remarkable energy-efficient house has hit the market for $3.8 million, offering a unique blend of modern sustainability and rural charm. This architectural gem, nestled into a hillside, exemplifies the growing trend of residential designs that harmonize with their natural surroundings.

The property showcases the evolving approach of contemporary architects who are increasingly embracing the natural topography in their designs. This particular home was conceived with a flexible brief, allowing for innovative "blue sky" ideas while meeting the core requirements of a close-knit family residence.

Designed to accommodate frequent overseas visitors and support intergenerational living, the house also caters to periods of transient occupancy. The architects have masterfully balanced sustainability and comfort, creating a home that is both environmentally conscious and luxuriously livable.

One of the standout features of this hillside haven is its internalized outdoor space. This cleverly designed area serves as a sanctuary, providing refuge from the outside world while simultaneously masking the neighboring properties. The result is a shifted perception for the occupants, drawing their focus towards the lush, borrowed landscape that can be glimpsed just beyond the courtyard's perimeter walls.

The home's energy-efficient features are at the forefront of its design, likely incorporating elements such as superior insulation, renewable energy systems, and smart home technology to minimize its environmental impact and reduce energy consumption.

While specific details about the interior are not provided, one can imagine a spacious layout with six bedrooms, similar to other luxury properties in the region. The house is likely to feature high-end finishes, state-of-the-art appliances, and expansive windows to take advantage of the stunning rural views.

Situated in the heart of South West England, the property offers easy access to the region's natural beauty, including the nearby Cotswolds, known for its rolling hills and charming villages. The area is rich in history, with Roman roots dating back to 47 CE when the region was first invaded under the authority of the future emperor.

This $3.8 million listing represents a unique opportunity for those seeking a sustainable, luxurious lifestyle in one of England's most picturesque regions. As the demand for energy-efficient homes continues to grow, this hillside sanctuary stands as a testament to the possibility of combining environmental responsibility with high-end living.
Based on the topic and context provided, here's a generated article:

A Sustainable Marvel: $3.8 Million Energy-Efficient Home in South West England

In the picturesque landscape of South West England, a remarkable energy-efficient house has hit the market for $3.8 million, showcasing the perfect blend of modern sustainable design and rural charm. This architectural gem, built into a hillside, exemplifies the growing trend of residential designs that embrace and complement the natural topography.

The property, nestled in the heart of the countryside, was conceived with a forward-thinking approach to sustainability and comfort. The architects behind this innovative home were given free rein to explore "blue sky" ideas, resulting in a design that not only meets but exceeds the expectations of modern living.

At its core, the house was designed to function as a close-knit family home, capable of accommodating frequent overseas visitors and supporting intergenerational living. The flexible layout allows for varying levels of occupancy, making it ideal for families with changing needs or those who enjoy hosting extended stays.

One of the most striking features of this hillside haven is its clever use of space. By building into the natural contours of the land, the architects have created an internalized outdoor space that serves multiple purposes. This sheltered area not only enhances the home's energy efficiency but also provides a private refuge for residents. The design effectively masks neighboring properties, shifting the occupants' focus to the lush, borrowed landscape visible just beyond the courtyard walls.

The home's energy-efficient features are at the forefront of sustainable living. While specific details are not provided, it's likely that the property incorporates elements such as solar panels, geothermal heating, superior insulation, and smart home technology to minimize its environmental impact and reduce energy costs.

With six bedrooms spread across its generous floor plan, the house offers ample space for family living and entertaining. The 6.7-acre plot provides a sense of seclusion and connection to nature, typical of the sought-after Cotswolds region known for its stunning rural vistas and historic charm.

This property represents a growing trend in the luxury real estate market, where buyers are increasingly seeking homes that combine high-end amenities with sustainable living practices. As climate concerns continue to shape consumer preferences, energy-efficient homes like this one are becoming more desirable, especially in picturesque rural settings.

For potential buyers, this $3.8 million investment offers not just a home, but a lifestyle – one that balances luxury with environmental responsibility, and modern convenience with rural tranquility. As the market for sustainable luxury homes continues to grow, this hillside retreat stands as a shining example of what's possible when innovative design meets environmental consciousness in one of England's most beloved countryside regions.
Based on the provided topic and context, here's a generated article:

A Sustainable Marvel: $3.8 Million Energy-Efficient Home in South West England

In the picturesque landscape of South West England, a striking example of modern, sustainable architecture has hit the market for $3.8 million. This energy-efficient house, seamlessly integrated into a hillside, showcases the growing trend of residential designs that embrace and enhance their natural surroundings.

The property exemplifies the latest in rural architectural innovation, where designers are increasingly incorporating the existing topography into their plans. This approach not only minimizes the environmental impact but also creates a harmonious blend between the built structure and its natural context.

Built with sustainability at its core, the house boasts numerous energy-efficient features. While specific details are not provided, such homes typically include solar panels, geothermal heating systems, superior insulation, and smart home technologies to minimize energy consumption and reduce carbon footprint.

The design brief for this hillside haven prioritized creating a versatile living space capable of accommodating a close-knit family while also catering to frequent overseas visitors and intergenerational living. This flexibility in occupancy reflects a modern approach to home design that considers the changing dynamics of family life and global connectivity.

One of the standout features of the property is its clever use of space. An internalized outdoor area serves as both a refuge and a clever architectural solution to maintain privacy. This design element effectively masks the neighboring properties, shifting the occupants' focus towards the lush, natural landscape beyond.

While not explicitly mentioned in the context, homes of this caliber often include high-end amenities such as home offices, gym facilities, entertainment spaces, and state-of-the-art kitchens. The $3.8 million price tag suggests a premium property with luxurious finishes and fittings throughout.

This South West England property is part of a broader trend in the region, where the real estate market has seen increased interest in high-end, sustainable homes. The Cotswolds, for instance, has recently listed a stately six-bedroom house on 6.7 acres for $3.2 million, indicating a robust market for luxury rural properties in the area.

As potential buyers consider this energy-efficient hillside home, they're not just purchasing a property, but investing in a lifestyle that prioritizes sustainability, connection with nature, and flexible living spaces. This remarkable house stands as a testament to the evolving face of rural architecture, where innovation meets tradition in the rolling hills of South West England.
## From Childhood Memories to Community Staple: Mika Hatsushima Brings the Comfort of Japanese Home Cooking to Brooklyn

Mika Hatsushima never imagined her childhood memories would become a thriving business. But when she realized she wanted to share the simple, yet powerful flavors of Japanese home cooking with her own daughter, she knew she had to act.  

This passion led to the creation of "RICE & MISO," a Brooklyn-based venture dedicated to introducing the community to the comforting staples of Japanese cuisine.  

"Walking around the neighborhood, I couldn’t really find these foods," Hatsushima explains. "I wanted to bring the taste of home, the flavors I grew up with, to others."

Her journey began at the Brooklyn Flea, where she started selling her organic brown rice "Onigiri" and "Miso Soup," two of the most common and beloved dishes in Japan.  

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," Hatsushima says.

The response was overwhelming. People were drawn to the authenticity and simplicity of her offerings.  

"It's more than just food," says a regular customer. "It's a taste of home, a connection to a different culture."

Hatsushima's success at the flea market led to the opening of her first brick-and-mortar store in Dumbo, followed by the launch of Rice & Miso's first line of packaged products.  

"I wanted to make these flavors accessible to everyone," she explains. "Now people can enjoy a taste of Japan in their own homes."

From humble beginnings at a bustling market to a thriving business with a loyal following, Rice & Miso is a testament to the power of passion and the enduring appeal of home-cooked meals.  

Hatsushima's story is a reminder that sometimes the most delicious journeys begin with a simple desire to share the flavors of our past with the world. 


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## From Childhood Memories to Community Staple: Mika Hatsushima Brings Authentic Japanese Flavors to Brooklyn

Mika Hatsushima never imagined her childhood memories would lead her to become a Brooklyn food entrepreneur. But when she craved the simple, comforting flavors of her Japanese upbringing for her own daughter, she realized there was a gap in the local culinary scene.  

"Walking around the neighborhood, I couldn't really find these foods," Hatsushima explains. "I wanted to share the taste of home with my daughter, and I knew others might be missing these familiar, wholesome dishes too."

Thus, "RICE & MISO" was born. Starting with a humble stall at the Brooklyn Flea, Hatsushima began offering her organic brown rice "Onigiri" and "Miso Soup," staples of Japanese cuisine.  Her mission was clear: to introduce well-balanced, safe, and delicious Japanese home-style food that people could enjoy every day.

"My focus is on keeping it authentic," she says. "These are the flavors I grew up with, the recipes passed down through generations.  Rice, soy sauce, miso – these are the building blocks of Japanese cooking, and they create something truly special."

The response to RICE & MISO was overwhelming. People were drawn to the simplicity and freshness of the food, the warmth of the flavors, and the sense of community that Hatsushima fostered.  

The success of the stall led to the opening of a second location in Dumbo, and now, RICE & MISO has expanded to offer a line of packaged products, bringing the taste of Japan to even more homes.

Hatsushima's journey is a testament to the power of food to connect people and cultures. It's a reminder that sometimes, the most satisfying meals are the ones that are rooted in tradition and made with love. 


<end_of_turn>
## From Childhood Memories to Community Staple: Mika Hatsushima Brings the Comfort of Japanese Home Cooking to Brooklyn

Mika Hatsushima's journey to becoming the owner of "RICE & MISO" began with a simple desire: to share the comforting flavors of her Japanese childhood with her own daughter.  

"I wanted her to experience the same joy I felt eating these foods growing up," says Hatsushima. "It's about more than just the taste; it's about the memories and traditions."

But finding these familiar dishes in her Brooklyn neighborhood proved challenging.  "I couldn't really find the kind of well-balanced, everyday Japanese home-style food I was looking for," she explains.

This realization sparked an idea. Hatsushima, armed with her passion and family recipes, decided to bring these flavors to the community. She started small, pitching her concept to Brooklyn Flea and setting up a stall offering organic brown rice "Onigiri" and "Miso Soup" – staples of Japanese cuisine.

"My focus is to keep introducing these safe, tasty, and well-balanced Japanese home-style foods that people want to eat every day," she emphasizes.

The response was overwhelmingly positive.  People were drawn to the simplicity and authenticity of Hatsushima's offerings.  Her stall quickly became a popular destination, with customers eager to taste the flavors of her childhood.

The success of the stall led to the opening of a second location in Dumbo and the launch of Rice & Miso's first line of packaged products.  

"It's been an incredible journey," says Hatsushima, reflecting on her success. "Seeing people enjoy these foods that are so special to me is incredibly rewarding."


Hatsushima's story is a testament to the power of passion and the universal appeal of home-cooked meals.  Through RICE & MISO, she has not only introduced a taste of Japan to Brooklyn but also created a sense of community around shared culinary experiences.  
<end_of_turn>
## From Childhood Cravings to Community Staple: Mika Hatsushima's Rice & Miso Brings Japanese Home Cooking to Brooklyn

Mika Hatsushima never forgot the comforting taste of her childhood meals. Growing up in Japan, the simple yet flavorful dishes her mother prepared were deeply ingrained in her memory. When she had her own daughter, Mika yearned to share those same culinary traditions, sparking an idea that would eventually blossom into "RICE & MISO."

"I wanted to make the same foods I grew up eating for my daughter," Mika explains. "Walking around the neighborhood, I couldn't really find these foods. I realized there was a gap in the market for authentic, home-style Japanese cuisine."

Driven by passion and a desire to introduce her community to the simple joys of Japanese cooking, Mika took a leap of faith. She pitched her concept to Brooklyn Flea, where she began selling her organic brown rice "Onigiri" and "Miso Soup." These staples of Japanese cuisine, easily recognizable yet often overlooked, quickly became crowd favorites.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika says. "It's about sharing a part of my culture and heritage."

The success of the stall at Brooklyn Flea led to the opening of a second location in Dumbo, further solidifying Rice & Miso's place in the local food scene.  Mika's commitment to quality and authenticity shines through in every dish, from the perfectly seasoned Miso Soup to the carefully crafted Onigiri filled with traditional ingredients like pickled plums and salmon.

But Mika's vision extends beyond just serving delicious food. She wants to share the stories and traditions behind each dish, creating a deeper connection between her customers and Japanese culinary culture.

"The food we eat tells stories," Mika believes. "It connects us to our past and to each other."

With her passion for Japanese home cooking and her dedication to community engagement, Mika Hatsushima is proving that the simplest dishes can have the greatest impact. RICE & MISO is more than just a restaurant; it's a cultural experience, a celebration of family tradition, and a testament to the power of food to bring people together. 


<end_of_turn>
## From Childhood Cravings to Community Kitchen:  Mika Hatsushima Brings the Comfort of Japanese Home Cooking to Brooklyn

Mika Hatsushima's journey began with a simple craving – a taste of the familiar, comforting foods of her childhood. It was a craving that resonated with a deeper desire: to share the wholesome flavors of Japanese home cooking with her own daughter and, ultimately, with the Brooklyn community. This passion ignited the creation of "RICE & MISO," a culinary haven serving up organic brown rice "Onigiri" and flavorful "Miso Soup," staples of Japanese cuisine.

"I wanted a rice ball before I knew what it was," Hatsushima reminisces, highlighting the deeply ingrained connection she felt with these dishes from a young age.  

Initially, finding authentic Japanese home-style food in her neighborhood proved challenging. This realization spurred Hatsushima into action.  She pitched her idea to Brooklyn Flea, bringing her family's recipes and a passion for wholesome ingredients to the bustling marketplace.  

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," Hatsushima explains.

Starting with a modest menu of miso soup and a few onigiri varieties, RICE & MISO quickly gained a loyal following. The simple yet satisfying flavors transported customers to a world of culinary comfort, reminding them of home-cooked meals and cherished traditions.

Hatsushima's dedication to quality extends beyond the ingredients. She carefully crafts each onigiri by hand, ensuring each bite is a testament to her commitment to authenticity and taste. The miso soup, simmered with care, offers a warm and comforting embrace, highlighting the soul-soothing power of traditional Japanese flavors.

The success of the Brooklyn Flea stall paved the way for the expansion of RICE & MISO.  A second location opened in Dumbo, further solidifying its presence in the community.  

Hatsushima's vision doesn't stop at brick-and-mortar locations.  She also launched RICE & MISO's first line of packaged products, making her beloved onigiri and miso soup accessible to a wider audience.

With every onigiri and bowl of miso soup, Mika Hatsushima shares a little piece of her heritage, reminding people of the power of food to connect us to our past, nourish our bodies, and bring communities together. 


<end_of_turn>
Title: A Taste of Home: Mika Hatsushima Brings Traditional Japanese Cuisine to Brooklyn

In a city teeming with diverse culinary options, it's not often that a newcomer stands out with a dish that's as familiar as it is delicious. For Mika Hatsushima, owner of Rice & Miso, that dish is the humble onigiri, a Japanese rice ball that's been a staple in her childhood. Her passion for introducing this simple yet powerful food to the community has taken her from Brooklyn Flea to the streets of Dumbo, where her stall has become a haven for those seeking authentic Japanese flavors.

Hatsushima's journey began when she pitched her idea to Brooklyn Flea, where she debuted her organic brown rice onigiri and miso soup. The response was overwhelming, with customers raving about the flavors and textures that transported them to Japan. "My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," she says. "Walking around the neighborhood, I couldn't really find these foods. I wanted to bring a taste of home to Brooklyn."

As her stall gained popularity, Hatsushima expanded her offerings to include a few more options that represented the flavors of her childhood. Among them was a couple of types of onigiri, which quickly became a customer favorite. The stall's success was soon followed by the launch of Rice & Miso's first line of packaged products, a testament to Hatsushima's dedication to sharing her passion with the wider community.

One of the key factors behind Rice & Miso's success is Hatsushima's commitment to using high-quality ingredients. Her onigiri, for example, is made with short-grain white rice that's carefully selected to ensure the perfect balance of texture and flavor. The pickled plums, which add a tangy sweetness to the dish, are sourced from Japanese grocery stores. Even the nori sheets, which are used to wrap the onigiri, are carefully chosen for their delicate flavor and crunchy texture.

But Rice & Miso's offerings go beyond the onigiri. Hatsushima's Soba Noodle salad, which features a medley of vegetables and a zesty dressing, is a particular favorite among customers. The dish is a far cry from the traditional Japanese noodle soups, which are often served in a hot broth. Instead, Hatsushima's Soba Noodle salad is a refreshing twist on a classic, with a cooling dressing that complements the earthy flavors of the noodles.

As for the Hatsushima family's string bean dish, called Gomaae, it's a recipe that's been passed down through generations. The dish, which features blanched string beans tossed with sesame oil and soy sauce, is a staple in Japanese cuisine. Hatsushima's version is no exception, with a delicate balance of flavors that's both familiar and comforting.

In an interview, Hatsushima shared the story behind her family's Gomaae recipe. "I said, 'Mom, you gave me everything!'" she recalls. The quote, which has become a rallying cry for her brand, captures the essence of her passion for sharing traditional Japanese cuisine with the world.

For Hatsushima, Rice & Miso is more than just a business – it's a way of sharing her love and appreciation for Japanese culture. As she continues to innovate and expand her offerings, one thing remains constant: her commitment to serving dishes that are both delicious and authentic.

Whether you're a seasoned foodie or just looking for a taste of home, Rice & Miso is a must-visit destination. With its carefully crafted menu and commitment to using only the finest ingredients, this Brooklyn staple is sure to become a favorite among locals and visitors alike.

Recipe: Gomaae (Hatsushima Family's String Bean Dish)

Ingredients:

* 1 pound string beans, trimmed
* 2 tablespoons sesame oil
* 1 tablespoon soy sauce
* 1 tablespoon sugar
* 1 teaspoon grated ginger
* Salt and pepper to taste

Instructions:

1. Blanch the string beans in boiling water until tender. Drain and set aside.
2. In a small saucepan, combine the sesame oil, soy sauce, sugar, and ginger. Bring to a simmer over medium heat.
3. Add the blanched string beans to the saucepan and toss to coat with the dressing.
4. Season with salt and pepper to taste.
5. Serve immediately.

Recipe: Soba Noodle Salad

Ingredients:

* 8 ounces soba noodles
* 2 cups mixed vegetables (such as carrots, bell peppers, and cucumber)
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sesame oil
* Salt and pepper to taste

Instructions:

1. Cook the soba noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine the mixed vegetables and cooked soba noodles.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
4. Pour the dressing over the noodle mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
## From Family Table to Brooklyn Flea: Mika Hatsushima's Rice & Miso Journey

Mika Hatsushima, the owner of Rice & Miso, wasn't always a food entrepreneur. Her journey began with a simple, yet powerful desire: to share the comforting flavors of her Japanese childhood with her daughter. "I wanted a rice ball before I knew what it was," she says, reflecting on the simple yet profound impact of her mother's cooking. 

This yearning for familiar tastes led Mika to Brooklyn Flea, where she pitched her idea for a stall serving organic brown rice "Onigiri" and "Miso Soup," staples of Japanese cuisine. "My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," she explains. "Walking around the neighborhood, I couldn't really find these foods."

Mika's stall, Rice & Miso, quickly became a hit. The simple, yet flavorful offerings resonated with Brooklynites seeking authentic Japanese comfort food. Starting with a few classic options, like miso soup and various onigiri fillings, Mika has expanded her menu, always staying true to the traditional flavors of her childhood.

"Family, experience, passion," she says, describing the core of her business. "Rice, soy sauce, miso," she adds, listing the essential ingredients that form the foundation of her cuisine. 

The success of Rice & Miso has led to a second store in Dumbo and the creation of Rice & Miso's first line of packaged products. Mika's journey is a testament to the power of family, tradition, and the desire to share the simple joys of good food. 

**Here's a recipe for Mika's signature Onigiri, a delicious and easy way to bring a taste of Japan to your own kitchen:**

**Yield:** 12–15 onigiri
**Time:** 1 hour

**Ingredients:**

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

**Directions:**

1. Cook rice according to package directions. Let cool completely.
2. While rice is cooling, prepare fillings. For pickled plum filling, simply chop plums into small pieces. For salmon filling, grill salmon until cooked through. Flake with a fork.
3. To assemble onigiri, place a small amount of rice in your hand. Flatten into a disc. Place filling in the center. Fold rice over filling, forming a triangle.
4. Sprinkle sesame seeds over the molded onigiri. 

**Enjoy!** 

Mika's story is a reminder that the most powerful food experiences often stem from the simplest ingredients and the most heartfelt intentions. As she continues to share her family's culinary traditions with the world, Mika Hatsushima is proving that good food is more than just sustenance – it's a way to connect, share, and create lasting memories. 

## From Childhood Cravings to Community Cuisine: Mika Hatsushima's Rice & Miso Journey

Mika Hatsushima, the owner of the beloved Brooklyn eatery Rice & Miso, didn't set out to revolutionize the food scene. Her journey began with a simple desire: to share the comforting flavors of her Japanese childhood with her own daughter.  

"I wanted a rice ball before I knew what it was," she recalls, her voice filled with the warmth of fond memories. "It was just something I always had, something that felt like home." This yearning for familiar comfort led Mika to a realization: these simple, yet powerful foods were missing from the Brooklyn landscape. 

Driven by passion and a desire to introduce her community to the joy of authentic Japanese home-style cooking, Mika took a leap of faith. She contacted Brooklyn Flea, pitched her idea, and began selling her organic brown rice "Onigiri" and "Miso Soup" - staples of Japanese cuisine. 

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," she explains. "Walking around the neighborhood, I couldn’t really find these foods."

The response was overwhelming. People craved the familiar flavors, the comforting simplicity of Mika's creations.  Her initial offerings, a few carefully curated options that best represented her childhood, quickly became a hit.  

From humble beginnings at the Brooklyn Flea, Rice & Miso has blossomed.  Mika now operates a second store in Dumbo, bringing her passion for authentic Japanese cuisine to a wider audience.  She has also launched a line of packaged products, making her signature flavors accessible to everyone.

But what truly sets Rice & Miso apart is the heart that beats within its walls.  It's a testament to the power of family, tradition, and the simple act of sharing food.  It's a reminder that the most delicious meals are often the ones that connect us to our roots and bring us together. 

**Recreating the Magic at Home**

Want to experience the magic of Rice & Miso in your own kitchen?  Here's a recipe for Mika's signature Onigiri, a perfect way to bring a touch of Japanese comfort to your table:

**Yield:** 12–15 onigiri
**Time:** 1 hour

**Ingredients:**

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

**Directions:**

1. Prepare the rice according to package instructions. Let cool completely.
2. Slice the pickled plums into thin strips.
3. Grill the salmon fillet until cooked through. Flake the salmon with a fork.
4. Divide the rice into 12-15 equal portions.
5. Place a portion of rice in your palm, flatten it slightly, and add a filling (pickled plum, salmon, or a combination of both).
6. Wrap the rice with your hand, shaping it into a triangle or an oval.
7. Place the onigiri on a sheet of nori. Fold the nori over the onigiri, tucking the edges in.
8. Sprinkle sesame seeds over the molded onigiri.

**Enjoy!**

Mika's journey is a testament to the power of passion and the simple act of sharing food.  It's a reminder that the most delicious meals are often the ones that connect us to our roots and bring us together.  So, next time you're craving a taste of home, head to Rice & Miso, or try making your own Onigiri.  You might just discover a new favorite. 

## From Mom's Kitchen to Brooklyn Flea: Mika Hatsushima's Rice & Miso Brings a Taste of Home 

Mika Hatsushima, the owner of Rice & Miso, remembers a specific moment that sparked her culinary journey. "I wanted a rice ball before I knew what it was," she recalls. "I said, 'Mom, you gave me everything!'" This simple anecdote encapsulates the heart of Rice & Miso: a celebration of the simple, yet powerful Japanese home-style food that Mika grew up eating.

Inspired by her own daughter's appetite for the flavors of her heritage, Mika decided to share her passion with the community.  She started small, pitching her idea to Brooklyn Flea, where she began selling her organic brown rice "Onigiri" and "Miso Soup" - staples of Japanese cuisine.  

"My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," says Mika. "Walking around the neighborhood, I couldn’t really find these foods."

Her stall quickly gained popularity, offering a taste of home for those yearning for familiar flavors.  Mika's initial menu featured a few carefully chosen options that best represented her childhood: classic miso soup and a variety of onigiri, each showcasing different ingredients and textures.

Today, Rice & Miso has grown beyond the Brooklyn Flea.  Mika has opened a second store in Dumbo and is launching her first line of packaged products, bringing the comfort of her food to even more people. 

"Family, experience, passion - these are the ingredients that make Rice & Miso what it is," Mika explains.  "It's about sharing the food that I love, the food that brought me comfort and joy, and the food that I want to share with my daughter and the world."

**Recipe:  Hatsushima Family Gomaae (String Bean Salad)**

This recipe, passed down through generations of the Hatsushima family, captures the essence of simple, flavorful Japanese home cooking.

**Ingredients:**

* 1 pound string beans, trimmed
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
* 1 tablespoon mirin (sweet rice wine)
* 1 tablespoon toasted sesame seeds
* Salt and pepper to taste

**Instructions:**

1. Blanch the string beans in boiling water for 3-4 minutes, or until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process.
2. Drain the beans again and pat dry.
3. In a bowl, whisk together the soy sauce, sesame oil, mirin, and sesame seeds.
4. Add the string beans to the bowl and toss to coat.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.

**Rice & Miso's Soba Noodle Salad**

This modern take on a classic Japanese dish showcases the fresh, flavorful approach that Mika brings to her cuisine.

**Ingredients:**

* 1 package (8 ounces) buckwheat soba noodles
* 1/2 cup edamame, shelled
* 1/4 cup shredded carrots
* 1/4 cup chopped cucumber
* 1/4 cup chopped red onion
* 1/4 cup chopped cilantro
* 1/4 cup sesame seeds
* 2 tablespoons rice vinegar
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
* 1 teaspoon honey

**Instructions:**

1. Cook the soba noodles according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked soba noodles, edamame, carrots, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey. Pour the dressing over the noodle mixture and toss to coat.
4. Sprinkle with sesame seeds and serve chilled.

Mika Hatsushima's journey with Rice & Miso is a testament to the power of family, tradition, and the simple act of sharing a delicious meal.  Her dedication to bringing the authentic flavors of Japanese home cooking to Brooklyn and beyond is a testament to her passion for her heritage and her love for good food. 

## From Childhood Cravings to Community Staple: Mika Hatsushima's "RICE & MISO"

Mika Hatsushima, the owner of the beloved Brooklyn eatery "RICE & MISO," embarked on her culinary journey with a simple, yet profound desire: to share the comforting and nourishing foods of her childhood with her daughter and her community. 

Growing up surrounded by the flavors of traditional Japanese cuisine, Mika realized that the simple, yet powerful combination of rice and miso held a special place in her heart. "I wanted my daughter to experience the same joy and comfort I felt growing up," she explains. "These foods are more than just meals; they are traditions, memories, and a connection to our heritage." 

Recognizing a gap in the Brooklyn food scene, Mika decided to take her passion for Japanese home-style cooking to the streets. She pitched her idea to the Brooklyn Flea, a vibrant marketplace known for its diverse culinary offerings, and began selling her organic brown rice "Onigiri" and "Miso Soup," two staples of Japanese cuisine.

"My focus is to introduce well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika says. "Walking around the neighborhood, I couldn’t really find these foods." Her stall quickly became a hit, with customers drawn to the fresh, homemade flavors and the warm, welcoming atmosphere.

Starting with a few classic options – miso soup and a variety of onigiri fillings – Mika has expanded her menu to include a diverse selection of traditional Japanese dishes, all made with the highest quality ingredients. "Rice, soy sauce, and miso are the foundation of my cooking," she explains. "They are simple, yet versatile ingredients that can be used to create countless delicious and nourishing dishes."

Today, "RICE & MISO" has become a beloved local institution, with a second location in Dumbo and a line of packaged products available for home cooks. Mika's passion for her heritage and her dedication to providing healthy and delicious food have resonated with the community, making "RICE & MISO" a true testament to the power of family, experience, and a deep love for food.

**Want to try Mika's onigiri at home?**

**Yield:** 12–15 onigiri
**Time:** 1 hour

**Ingredients:**

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

**Directions:**

1. Cook rice according to package instructions. 
2. While the rice is still warm, mix in a pinch of salt.
3. Divide the cooked rice into 12–15 portions.
4. Shape each portion into a triangle or oval, using your hands or a mold.
5. For the pickled plum filling, simply place a pickled plum in the center of each rice ball.
6. For the salmon filling, grill or pan-fry the salmon fillet until cooked through. Flake the salmon and add to the center of each rice ball.
7. Wrap each onigiri in a sheet of nori, leaving a small portion of the nori uncovered.
8. Sprinkle sesame seeds over the molded onigiri.

**Enjoy!** 

## From Childhood Cravings to Community Staple: Mika Hatsushima Brings Authentic Japanese Home Cooking to Brooklyn

For Mika Hatsushima, the journey to opening Rice & Miso began with a simple, yet powerful realization: the foods she cherished from her childhood were the very same ones she wanted to share with her daughter. This realization sparked a passion to introduce the comforting flavors of Japanese home cooking to the bustling streets of Brooklyn. 

“My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday,” says Mika, a sentiment driven by her own experience. “Walking around the neighborhood, I couldn’t really find these foods.” 

It all began with a leap of faith. Mika contacted Brooklyn Flea, pitching her vision for a stall offering simple yet authentic Japanese staples like onigiri and miso soup. The response was overwhelming, solidifying her belief that Brooklyn was ready for a taste of her heritage.

The menu was a testament to her childhood memories, showcasing the flavors she held dear. A few carefully curated options – miso soup and a couple of onigiri varieties – offered a glimpse into the heart of Japanese home cooking.

Word quickly spread about Rice & Miso’s delicious and comforting fare, drawing in customers who craved a taste of something different. Mika's dedication to quality ingredients and her commitment to preserving the authentic flavors of her homeland resonated with the community.

The success of the stall paved the way for Mika’s ambitious next steps: a second store in Dumbo and the creation of Rice & Miso’s first line of packaged products. These endeavors reflect her unwavering commitment to sharing her passion for Japanese cuisine with a wider audience.

“I wanted a rice ball before I knew what it was,” Mika reflects, highlighting the profound impact that food had on her life.  And through Rice & Miso, she’s creating a space where others can experience the same sense of comfort and connection to food that she cherishes.

**Here’s a taste of home, recreated:**

**Gomaae (Sesame String Bean Salad)**

**Ingredients:**

* 1 pound string beans, trimmed
* 1 tablespoon soy sauce
* 1 tablespoon mirin (sweet rice wine)
* 1 tablespoon sesame oil
* 1 tablespoon toasted sesame seeds

**Instructions:**

1. Blanch the string beans in boiling water for 2-3 minutes. Drain and immediately plunge into ice water to stop the cooking process.
2. In a small bowl, whisk together the soy sauce, mirin, and sesame oil.
3. Toss the blanched string beans with the dressing and sprinkle with toasted sesame seeds. 
4. Serve chilled.

**Rice & Miso-Style Soba Noodle Salad**

**Ingredients:**

* 1 package dried soba noodles
* 1/2 cup shredded carrots
* 1/2 cup shredded red cabbage
* 1/4 cup chopped green onions
* 1/4 cup toasted sesame seeds
* 2 tablespoons sesame oil
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon mirin (sweet rice wine)

**Instructions:**

1. Cook soba noodles according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked soba noodles with shredded carrots, red cabbage, green onions, and toasted sesame seeds.
3. In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, and mirin. 
4. Pour the dressing over the noodle mixture and toss to combine.
5. Serve chilled or at room temperature.

**Mika’s journey is a testament to the power of family, tradition, and a passion for sharing the simple yet powerful flavors of home.** Through Rice & Miso, she’s not just serving food, but a taste of her heritage, creating a space where everyone can find a sense of comfort and belonging, one bite at a time. 

Title: Mika Hatsushima's Rice & Miso: Bringing Authentic Japanese Home-Style Food to Brooklyn

Mika Hatsushima, a Japanese native and mother of one, has always had a passion for the simple yet powerful foods she grew up eating. When she became a mother herself, she realized that the foods she wanted to make for her daughter were the same ones she had grown up with. This realization led her to start Rice & Miso, a food stall at the Brooklyn Flea market, where she introduced her organic brown rice "Onigiri" and "Miso Soup" to the community.

"My focus is to keep introducing well-balanced, safe and tasty Japanese home-style food that people want to eat every day," Hatsushima said. "Walking around the neighborhood, I couldn't really find these foods."

Hatsushima's passion for Japanese cuisine is rooted in her family's traditions and experiences. She grew up watching her mother cook and learned the importance of using fresh, high-quality ingredients. When she moved to the United States, she found that many of the Japanese foods available were not authentic or lacked the same quality as what she was used to.

With Rice & Miso, Hatsushima is able to share her love for Japanese home-style cooking with the community. She offers a variety of onigiri flavors, including pickled plum and salmon, and her miso soup is made with organic ingredients. Her menu has expanded to include other Japanese dishes, such as soba noodle salad and gomaae, a string bean dish.

Hatsushima's success with Rice & Miso has led her to open a second store in Dumbo and create Rice & Miso's first line of packaged products. She hopes to continue introducing her community to the delicious and healthy foods she grew up eating.

If you're interested in trying your hand at making onigiri, Hatsushima has shared her recipe for pickled plum onigiri. The recipe yields 12-15 onigiri and takes about an hour to prepare.

Ingredients:
- 1 1/2 cups short-grain white rice or sushi rice
- 7 pickled plums (available in most Japanese grocery stores)
- 3 oz salmon fillet, about 1/2 inch thick
- 5 sheets of nori (approximately 8x8 in)
- 3 Tbsp sesame seeds
- Salt

Directions:
1. Cook the rice according to package instructions.
2. Cut the pickled plums into small pieces and mix with the cooked rice.
3. Grill the salmon fillet until cooked through.
4. Cut the salmon into small pieces and mix with the rice.
5. Wet your hands with water and take a handful of the rice mixture.
6. Mold the rice into a triangle shape and wrap with a sheet of nori.
7. Sprinkle sesame seeds over the molded onigiri.
8. Serve and enjoy!

Hatsushima's passion for Japanese cuisine and her commitment to using fresh, high-quality ingredients has made Rice & Miso a beloved part of the Brooklyn community. Whether you're a fan of Japanese food or just looking for a healthy and delicious meal, Rice & Miso is definitely worth a visit.
Title: Mika Hatsushima Brings Japanese Home-Style Cooking to Brooklyn with Rice & Miso

Mika Hatsushima, the owner of Rice & Miso, has always had a passion for Japanese home-style cooking. Growing up in Japan, she was surrounded by the simple yet powerful flavors of rice, soy sauce, and miso. When she became a mother herself, she realized that the foods she had grown up eating were what she wanted to make for her own daughter.

In 2016, Mika decided to bring her passion for Japanese home-style cooking to the community by starting Rice & Miso. She contacted Brooklyn Flea to pitch her idea and began selling her organic brown rice "Onigiri" and "Miso Soup," which are the most common foods in Japan. "My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika says. "Walking around the neighborhood, I couldn't really find these foods."

When the stall first started, Mika offered a few options that best represented the flavors from her childhood: miso soup and a couple of types of onigiri. She wanted to share her love for these simple yet delicious dishes with the community. Today, Rice & Miso has expanded to a second store in Dumbo and has even created its first line of packaged products.

Mika's passion for Japanese home-style cooking is evident in every dish she creates. One of her most popular dishes is the onigiri, a rice ball that is filled with various ingredients and wrapped in nori. To make onigiri, Mika suggests using short-grain white rice or sushi rice. She also recommends using pickled plums, salmon fillet, and sesame seeds as filling options. To make the onigiri, simply mold the rice into a ball, add the filling, and wrap it in nori. Sprinkle sesame seeds over the molded onigiri for an extra touch of flavor.

Mika's dedication to her craft has not gone unnoticed. She has been featured in various publications and has even been invited to share her recipes on cooking shows. But for Mika, the most rewarding part of her job is seeing the joy on her customers' faces when they try her food. "I love seeing people enjoy the food I make," she says. "It's like sharing a piece of my culture with them."

In addition to onigiri and miso soup, Mika also offers other Japanese home-style dishes, such as Gomaae (a string bean dish) and Soba Noodle salad. These dishes are not only delicious but also healthy and well-balanced. Mika believes that food should not only taste good but also be good for you.

Mika's journey with Rice & Miso has been a labor of love. She has poured her heart and soul into every dish she creates, and it shows. Her dedication to introducing Japanese home-style cooking to the community has not only brought joy to her customers but has also allowed her to share a piece of her culture with the world. As Mika says, "Food is not just about nourishment. It's about sharing stories and creating memories."
Title: Mika Hatsushima's Rice & Miso: Introducing Authentic Japanese Home-Style Food to Brooklyn

Mika Hatsushima, the owner of Rice & Miso, is on a mission to introduce the community to the simple yet powerful food she grew up eating. With a passion for Japanese home-style cuisine, Mika decided to start her own business and introduce the flavors of her childhood to the people of Brooklyn.

Mika's journey to starting Rice & Miso began when she realized that the foods she had grown up eating were what she wanted to make for her own daughter. She contacted Brooklyn Flea to pitch her idea and started selling her organic brown rice "Onigiri" and "Miso Soup" which is the most common food in Japan. "My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," Mika said.

When the stall first started, Mika offered a few options that best represented the flavors from her childhood: miso soup and a couple types of onigiri. She wanted to share the food she grew up with and make it accessible to the community. "Walking around the neighborhood, I couldn’t really find these foods," Mika said.

Mika's passion for Japanese home-style cuisine is reflected in everything she does. From the ingredients she uses to the dishes she creates, Mika stays true to her roots. "Rice, soy sauce, miso, these are the flavors of my childhood," Mika said.

Mika's second store in Dumbo and the creation of Rice & Miso's first line of packaged products are just a few of the ways she is expanding her business. She is committed to introducing well-balanced, safe, and tasty Japanese home-style food to the community.

Mika's love for Japanese home-style cuisine is not just about the food, but also about the stories behind it. "The food we reap, the stories we tell," Mika said. She wants to share the stories behind the dishes she creates and connect with the community through food.

One of Mika's favorite dishes to make is onigiri, a Japanese rice ball. "I wanted a rice ball before I knew what it was," Mika said. She shared a recipe for onigiri that yields 12-15 rice balls. The recipe includes short-grain white rice or sushi rice, pickled plums, salmon fillet, nori, sesame seeds, and salt. The directions are simple, and the end result is a delicious and authentic Japanese dish.

Mika's passion for Japanese home-style cuisine is reflected in everything she does. From the ingredients she uses to the dishes she creates, Mika stays true to her roots. She is committed to introducing well-balanced, safe, and tasty Japanese home-style food to the community, and her story is an inspiration to us all.
Mika Hatsushima, the owner of Rice & Miso, is on a mission to introduce the community to the simple yet powerful Japanese foods she grew up eating. After realizing that these dishes were what she wanted to make for her own daughter, she set out to share them with the world.
Hatsushima contacted Brooklyn Flea to pitch her idea and soon began selling organic brown rice "Onigiri" and "Miso Soup," two of the most common foods in Japan. "My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," she says. "Walking around the neighborhood, I couldn't really find these foods."
When the stall first started, Hatsushima offered a few options that best represented the flavors from her childhood. Today, she offers a range of onigiri and miso soup variations, all made with organic ingredients and a touch of passion.
In addition to running her successful Rice & Miso stall, Hatsushima has opened a second store in Dumbo and is working on creating Rice & Miso's first line of packaged products. She believes that food is not just nourishment, but a way to connect with our roots and tell stories about our past.
"I wanted a rice ball before I knew what it was," says Hatsushima, recalling the flavors of her childhood. "When I made my first onigiri for my daughter, I was flooded with memories of my mother and grandmother making them for me. I said, 'Mom, you gave me everything!'"
For those looking to recreate the Hatsushima family's string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad, she offers a simple recipe for making onigiri at home. The ingredients are basic, but the flavors are anything but.
To make onigiri, you'll need 1 1/2 cups of short-grain white or sushi rice, 7 pickled plums, 3 oz of salmon fillet, 5 sheets of nori, 3 Tbsp of sesame seeds, and salt. After cooking the rice and preparing the filling, mold the rice into a ball, add the filling, and wrap it in nori. Sprinkle sesame seeds over the molded onigiri for a touch of crunch.
For Hatsushima, the process of making onigiri is not just about cooking, but about connecting with her family's traditions and sharing them with the world. "The food we reap, the stories we tell," she says. "That's what Rice & Miso is all about."
Title: Bringing the Flavors of Japan to Brooklyn: Rice & Miso

As a child growing up in Japan, Mika Hatsushima treasured the simple yet satisfying meals her mother prepared for her family, especially the rice balls (onigiri) and miso soup. When she became a mother herself, Mika realized that she wanted to share the same wholesome, authentic Japanese dishes with her daughter and the rest of the Brooklyn community.

Mika saw a gap in the market for the kind of wholesome, balanced, and tasty Japanese home-style food that she loved, and so, Rice & Miso was born. She contacted the Brooklyn Flea and pitched her idea, and soon Rice & Miso's organic brown rice onigiri and miso soup became the talk of the town. "My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday," says Mika.

When Mika opened her second store in Dumbo, she expanded Rice & Miso's menu to include other traditional Japanese dishes, such as sashimi, sushi rolls, and ramen. In addition, she also launched the first line of packaged products under the Rice & Miso brand.

One of the most memorable moments in Mika's career was when she reconnected with her mother after many years of separation. "I said, 'Mom, you gave me everything!'" Mika recalls tearfully. Inspired by this emotional reunion, Mika recreates her mother's recipes for her customers, such as the string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad.

Making onigiri is a straightforward process, but it does require some attention to detail. Mika shares her recipe for traditional onigiri below:

Ingredients:

- 1 ½ cups short-grain white rice or sushi rice
- 7 pickled plums (available in most Japanese grocery stores)
- 3 oz salmon fillet, about ½ inch thick
- 5 sheets of nori (approximately 8x8 in)
- 3 Tbsp sesame seeds
- Salt

Instructions:

1. Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
2. Drain the rice and add it to a rice cooker or a pot with enough water to cover the rice.
3. Bring the water to a boil, then reduce the heat to low and simmer for about 20 minutes. Let the rice sit for 10 minutes before fluffing it with a rice spoon.
4. Mix in the pickled plums and salt to the cooked rice.
5. Wet your hands with water and shape the rice into triangular or oval shapes.
6. Place a piece of salmon on top of the onigiri and wrap it with a sheet of nori.
7. Sprinkle sesame seeds over the molded onigiri.

Mika Hatsushima's passion for rice and miso is rooted in her love for her family and culture. "The food we reap, the stories we tell," she says. "That's what I want Rice & Miso to be all about."
**From Family Traditions to Community Favorites: The Story of Rice & Miso**

In a bustling city like New York, it's not often that you come across a food vendor who is driven by a passion to share their childhood memories with the community. But that's exactly what Mika Hatsushima, the owner of Rice & Miso, has done. With a mission to introduce the simple yet powerful foods of her Japanese upbringing to the neighborhood, Mika has created a beloved brand that has captured the hearts and taste buds of locals and visitors alike.

For Mika, the journey began when she became a mother herself. She realized that the foods she had grown up eating were the same ones she wanted to make for her own daughter. This sparked a desire to share these traditional Japanese dishes with her community, and thus Rice & Miso was born.

Mika's first step was to reach out to Brooklyn Flea, a popular outdoor market in Brooklyn, to pitch her idea. She was determined to showcase the humble yet delicious foods of her childhood, including organic brown rice "Onigiri" and "Miso Soup." These staples of Japanese cuisine may seem simple, but they hold a special place in Mika's heart.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika explains. "Walking around the neighborhood, I couldn't really find these foods." And so, she took it upon herself to fill that gap.

When Rice & Miso first started, the menu was small but mighty. Mika offered a few options that best represented the flavors of her childhood: miso soup and a couple of types of onigiri. But as the stall gained popularity, Mika was able to expand her offerings and even open a second location in Dumbo.

Today, Rice & Miso is not just a food stall, but a brand that is dedicated to sharing the stories and traditions behind Japanese cuisine. Mika has also launched a line of packaged products, making it easier for customers to enjoy her delicious creations at home.

One of the most popular items on the menu is Mika's onigiri, which is made with short-grain white rice, pickled plums, salmon fillet, and nori seaweed. The recipe is a family secret, but Mika has shared a simplified version with us (see below).

**Recipe: Rice & Miso-Style Onigiri**

Ingredients:

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Directions:

1. Sprinkle sesame seeds over the molded onigiri.
2. Serve with miso soup and enjoy!

Mika's story is a testament to the power of food to bring people together and create a sense of community. By sharing her family's traditions and recipes, she has created a brand that is both authentic and accessible. Whether you're a foodie or just looking for a delicious and healthy meal, Rice & Miso is a must-visit destination in Brooklyn.

As Mika says, "I wanted a rice ball before I knew what it was." Now, thanks to her passion and dedication, the community can enjoy these traditional Japanese dishes and experience the love and care that goes into every bite.
**RICE & MISO: A Mother's Passion for Traditional Japanese Cuisine**

As a child, Mika Hatsushima grew up surrounded by the sights, smells, and tastes of traditional Japanese cuisine. Her mother's cooking was a staple of her childhood, and it was only natural that when she became a mother herself, she would want to pass on those same flavors and traditions to her own daughter. This desire to share her heritage with her child led Mika to open Rice & Miso, a food stall that has become a beloved fixture at Brooklyn Flea.

Mika's journey to becoming a food entrepreneur began when she realized that the foods she had grown up eating were nowhere to be found in her neighborhood. "I was walking around the neighborhood, and I couldn't really find these foods," she recalls. "I wanted to introduce well-balanced, safe, and tasty Japanese home-style food that people want to eat every day." And so, Rice & Miso was born.

The stall's menu is a love letter to Mika's childhood, with dishes that are both simple and powerful. Her signature onigiri, triangular-shaped rice balls filled with pickled plums, salmon, and other ingredients, are a staple of Japanese cuisine. Alongside her miso soup, they are a comforting and familiar taste of home.

But Mika's passion for traditional Japanese cuisine goes beyond just the food itself. She is dedicated to sharing the stories and traditions behind each dish, and to creating a sense of community around her stall. "I want people to feel like they're experiencing a part of Japanese culture," she says.

One of the most popular dishes at Rice & Miso is the Gomaae, a string bean dish that Mika's mother used to make for her when she was a child. The recipe, which involves blanching the beans and then tossing them in a savory sauce made with soy sauce, sesame oil, and sugar, is a classic example of Japanese home cooking. "My mom used to make this for me all the time," Mika says. "I said, 'Mom, you gave me everything!'"

In addition to her stall at Brooklyn Flea, Mika has recently opened a second location in Dumbo, and is working on launching a line of packaged products. But no matter how big her business grows, Mika's focus remains on sharing the foods and traditions that she loves with her community.

"I just want to keep introducing Japanese food to people," she says. "I want to make it accessible and familiar, so that people can enjoy it every day."

**Recipe: Rice & Miso-Style Soba Noodle Salad**

Ingredients:

* 1 cup soba noodles
* 2 cups mixed greens
* 1 cup cherry tomatoes, halved
* 1/2 cup cucumber, sliced
* 1/4 cup pickled ginger, sliced
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tsp grated ginger
* Salt and pepper to taste

Instructions:

1. Cook the soba noodles according to package instructions.
2. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and pickled ginger.
3. In a small bowl, whisk together the soy sauce, sesame oil, and grated ginger.
4. Pour the dressing over the salad and toss to combine.
5. Top with cooked soba noodles and serve.

**Recipe: Gomaae (String Bean Dish)**

Ingredients:

* 1 pound string beans, trimmed
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp sugar
* 1 tsp grated ginger
* Salt and pepper to taste

Instructions:

1. Blanch the string beans in boiling water until tender.
2. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and grated ginger.
3. Toss the blanched string beans in the sauce until coated.
4. Serve hot or at room temperature.

**Recipe: Onigiri (Triangular-Shaped Rice Balls)**

Ingredients:

* 1 1/2 cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about 1/2 inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Instructions:

1. Prepare the rice according to package instructions.
2. Cut the pickled plums and salmon into small pieces.
3. Lay a sheet of nori flat and place a small handful of rice in the center.
4. Place a few pieces of pickled plum and salmon in the center of the rice.
5. Fold the nori over the filling to form a triangle and press gently to seal.
6. Sprinkle sesame seeds over the top of each onigiri.
7. Serve immediately.
**Title:** Mika Hatsushima's Journey to Share the Flavors of Her Childhood with the Community

**Brooklyn, NY** - For Mika Hatsushima, the owner of Rice & Miso, the idea of sharing her childhood foods with her own daughter was the catalyst for a business venture that has taken the Brooklyn food scene by storm. Growing up in Japan, Mika was surrounded by simple yet powerful foods that nourished her body and soul. When she became a mother herself, she realized that she wanted to share those same flavors and traditions with her own child.

Mika's passion for introducing Japanese home-style food to the community led her to pitch her idea to Brooklyn Flea, a popular outdoor market in Brooklyn. With a clear vision and a few staple dishes from her childhood, Mika launched Rice & Miso, a stall that quickly gained a loyal following.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika explains. "Walking around the neighborhood, I couldn't really find these foods." Her initial offerings included miso soup and a few types of onigiri, a traditional Japanese rice ball that is a staple in many Japanese households.

One of Mika's most popular items is her organic brown rice onigiri, which is made with short-grain white rice or sushi rice, pickled plums, salmon fillet, and nori seaweed sheets. The dish is a classic example of Japanese cuisine's emphasis on simple, wholesome ingredients. To make onigiri at home, Mika recommends using the right type of rice and carefully shaping the rice balls to ensure they hold their form.

As Rice & Miso's popularity grew, Mika expanded her business to a second location in Dumbo and began developing a line of packaged products. Her goal is to make Japanese home-style food accessible to a wider audience, while also sharing the stories and traditions behind each dish.

For Mika, food is not just about sustenance; it's about community and connection. "I wanted a rice ball before I knew what it was," she recalls, referencing the comfort and nostalgia that comes with eating foods from her childhood. "I said, 'Mom, you gave me everything!'"

Mika's commitment to using only the freshest, organic ingredients and traditional cooking methods has earned her a loyal following among Brooklyn foodies. Her dishes, such as the Hatsushima family's string bean recipe, Gomaae, and a Rice & Miso-style Soba Noodle salad, are not only delicious but also tell a story of cultural heritage and tradition.

As Rice & Miso continues to grow, Mika remains committed to her mission of sharing the flavors and traditions of her childhood with the community. Her story is a testament to the power of food to bring people together and create a sense of belonging.

**Recipe:**

**Mika's Onigiri Recipe**

Ingredients:

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Directions:

1. Sprinkle sesame seeds over the molded onigiri.
2. Shape the rice into triangular or oval shapes.
3. Place a small piece of salmon or pickled plum in the center of each rice ball.
4. Fold the nori sheets over the filling and press gently to seal.
5. Serve with a side of miso soup or a simple green salad.

**Gomaae Recipe**

Ingredients:

* 1 bunch of string beans, trimmed
* 2 tablespoons soy sauce
* 2 tablespoons sake
* 2 tablespoons mirin
* 1 tablespoon sugar
* 1 tablespoon sesame oil
* Salt and pepper to taste

Directions:

1. Blanch the string beans in boiling water until tender.
2. In a small saucepan, combine soy sauce, sake, mirin, and sugar.
3. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Toss the cooked string beans with the sauce and sesame oil.
5. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.

**Rice & Miso-Style Soba Noodle Salad**

Ingredients:

* 1 package soba noodles
* 1/2 cup diced cucumber
* 1/2 cup diced carrots
* 1/2 cup diced bell peppers
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
* Salt and pepper to taste

Directions:

1. Cook the soba noodles according to package instructions.
2. In a large bowl, combine the cooked noodles, diced vegetables, and a drizzle of soy sauce, rice vinegar, and sesame oil.
3. T
**Mika Hatsushima's Rice & Miso: A Labor of Love Inspired by Family and Tradition**

For Mika Hatsushima, the owner of Rice & Miso, the decision to start her own food business was a deeply personal one. As a mother, she wanted to share the traditional Japanese dishes she grew up with her own daughter, and in doing so, introduce the community to the simple yet powerful foods of her childhood.

Hatsushima's journey began when she realized that the foods she had always eaten were what she wanted to make for her own child. This epiphany sparked a passion project that would eventually become Rice & Miso, a popular food stall and now a thriving business with two locations in Brooklyn.

"I wanted to share the foods that I loved growing up with my daughter," Hatsushima explains. "When I was pregnant, I started thinking about what I wanted to feed her, and I realized that it was the same foods my mother used to make for me."

With a clear vision in mind, Hatsushima contacted Brooklyn Flea to pitch her idea and started selling her signature organic brown rice "Onigiri" and "Miso Soup" at the market. The response was overwhelmingly positive, with customers drawn to the comforting, homemade flavors of her dishes.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Hatsushima says. "Walking around the neighborhood, I couldn't really find these foods, so I decided to make them myself."

Hatsushima's menu is a reflection of her childhood, with dishes like onigiri, miso soup, and soba noodle salad made with love and care, just like her mother used to make. One of her most popular items is the onigiri, a triangular-shaped rice ball filled with pickled plums, salmon, or other ingredients. The dish is a staple in Japanese cuisine, and Hatsushima's version is a hit with customers.

To recreate the Hatsushima family's beloved onigiri, try the following recipe:

**Onigiri Recipe**

Ingredients:

* 1 ½ cups short-grain white rice or sushi rice
* 7 pickled plums, (available in most Japanese grocery stores)
* 3 oz salmon fillet, about ½ inch thick
* 5 sheets of nori (approximately 8x8 in)
* 3 Tbsp sesame seeds
* Salt

Directions:

1. Sprinkle sesame seeds over the molded onigiri.

Hatsushima's dedication to using only the freshest ingredients and traditional techniques has earned her a loyal following, and her business has grown to include a second location in Dumbo. She is also launching Rice & Miso's first line of packaged products, making it easier for customers to enjoy her delicious foods at home.

For Hatsushima, the success of Rice & Miso is a dream come true. "I'm so grateful to be able to share my passion with my community," she says. "It's a labor of love, and I'm so happy to be able to make a career out of it."

As for her daughter, she's happy to be the beneficiary of her mother's culinary talents. "She loves my food," Hatsushima laughs. "She's my best customer!"
**A Taste of Home: Mika Hatsushima's Journey to Share Japanese Comfort Food with the Community**

For Mika Hatsushima, the owner of Rice & Miso, the inspiration to start her business came from a familiar place – her childhood. Growing up in Japan, Mika was surrounded by the sights, smells, and tastes of traditional Japanese home cooking. It wasn't until she had a daughter of her own, however, that she realized the foods she had grown up eating were what she wanted to make for her child. This realization sparked a passion project that would eventually become Rice & Miso, a beloved destination for simple, yet powerful Japanese comfort food.

Mika's journey began with a simple yet bold idea – to introduce the community to the same foods she had grown up with. She reached out to Brooklyn Flea, a popular outdoor market in Brooklyn, to pitch her concept. The response was overwhelmingly positive, and soon Mika was selling her signature organic brown rice "Onigiri" and Miso Soup to a crowd of eager customers.

"My focus is to keep introducing well-balanced, safe, and tasty Japanese home-style food that people want to eat every day," Mika explains. "Walking around the neighborhood, I couldn't really find these foods." Her stall quickly became a go-to spot for those seeking a taste of authentic Japan. At first, the menu was simple – miso soup and a few types of onigiri. But as the business grew, so did the offerings.

Today, Rice & Miso has expanded to a second location in Dumbo, and Mika has even launched a line of packaged products. The response has been incredible, with customers clamoring for more of her delicious, comforting dishes. But for Mika, the real reward is seeing families and communities come together over a shared love of food.

"I wanted a rice ball before I knew what it was," Mika laughs, recalling her own childhood experiences with onigiri. "It's a food that's so familiar, so comforting, and yet, it's not that well-known here." Her goal is to change that, one delicious bite at a time.

For those looking to try their hand at making onigiri at home, Mika shares a simple recipe. To start, you'll need just a few ingredients, including short-grain white rice, pickled plums, salmon fillet, nori, and sesame seeds. The process is straightforward – shape the rice into small triangles, fill with your chosen ingredients, and top with sesame seeds.

As Mika's business continues to grow, so does her passion for sharing the stories and traditions behind her food. "The food we reap, the stories we tell," she says, reflecting on the importance of preserving cultural heritage through food. For Mika, Rice & Miso is more than just a business – it's a way to connect with her past, her present, and her community.

So the next time you're in the neighborhood, be sure to stop by Rice & Miso and taste the love and passion that Mika puts into every dish. Who knows – you might just find yourself falling in love with the simple, yet powerful flavors of Japanese comfort food.