TORI'S NEST

We focus on providing homemade Japanese food using local and ethical ingredients wherever possible. Also please check https://www.facebook.com/ecohubsource
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We make most of our ingredients from scratch such as Rice Koji, Miso, Salt Koji, Amazake and Okara. TORI’S NEST is a team set up by Japanese mums who all have different background. We believe that changing how and what we cook and eat is one way to reduce our environmental footprint and improve our health. We cook food made with feeling to share our love of Japanese food with people visiting our nest. Chie is the main cook, who is passionate about nature and wildlife. She worked and volunteered for 5 years for wildlife conservation NGOs and a local parks and wildlife agency in Japan. Her passion for wildlife brought her to Tasmania where she completed a post-graduate Master's degree in Environmental Studies at UTAS – studying the endangered Forty-spotted pardalote. Aki is a qualified massage and Tok Sen Therapist (http;//akiuk9.wixsite.com/website-1) and interested in Herbal remedy. Yuka loves cooking and eating Japanese food. She provides a very good customer service with her warm hospitality. Chisato is a mum of a baby Hana. She completed a post-graduate Master’s degree in commence at Swinburn University and Master’s degree in Business administration at UTAS. Yuki is passionate about homemade cooking and making miso, tofu and natto at home for her family.

15/09/2026

Last Saturday, we held our first ‘Sip and Cook’ session. It was a great success and received lots of positive feedback. Participants enjoyed making temari-zushi and created works of art on their plates. Thank you to everyone who took part!
We are planning to hold the same session on Saturday 3 October, and there are still a few places available. If you’re interested, please book early!
Please get in touch with us by email ([email protected]) for bookings and enquiries.

03/09/2026

‘Sip & Cook’: vegan Otsumami and Temari sushi
Saturday, 3rd Oct 2026

After announcing the September session, we received a number of enquiries, so we have decided to arrange another session with the same content on a different date🥰.

In this session, we’ll be making three types of simple vegan ‘otsumami’ and some Temari sushi (small round sushi).
As this is a ‘Sip & Cook’ workshop with a relaxed atmosphere, please bring your own drink and enjoy both the cooking and the tasting dishes whilst having a drink!
Date: Saturday, 3rd October 2026
Time: 16:30 – 18:30
Venue: Source Eco Hub (12 French Street, Sandy Bay)
Price: $80/pp *Please pay upon arrival by cash or card.
How to book: Please book by emailing [email protected]
Be quick to book a seat, as this workshop is available for a limited number of people🥰

27/08/2026

‘Sip & Cook’: vegan Otsumami and Temari sushi
Saturday, 12th Sep 2026

In this session, we’ll be making three types of simple vegan ‘otsumami’ and some Temari sushi (small round sushi).

As this is a ‘Sip & Cook’ workshop with a relaxed atmosphere, please bring your own drink and enjoy both the cooking and the tasting dishes whilst having a drink!

Date: Saturday, 12th Sep 2026
Time: 16:30 – 18:30
Venue: Source Eco Hub (12 French Street, Sandy Bay)
Price: $ 80 /pp *Please pay upon arrival by cash or card (a surcharge will be applied).
How to book: Please book by emailing [email protected]

Be quick to book a seat, as this workshop is available for a limited number of people🥰

16/08/2026

A miso-making workshop will be held in a week. There are still a few places available. Please check our Facebook event page for further details🥰

09/08/2026

I made green chilli miso today. It has a sweet and spicy flavour and is delicious as a condiment for tofu and a filling for Onigiri (rice ball).

🥢Simple recipe for Green Chilli Miso🍚
Finely chop 50g of green chillies and srir-fry them in sesame oil over a high heat. Add 100g of Chickpea White Miso, 1 tablespoon of sake and 1 teaspoon of brown rice syrup (or ½–1 teaspoon of sugar), then fry over a low to medium heat. Once the moisture has evaporated and the miso has thickened, it is ready🥰

06/08/2026

🥢🍚Walnut Miso Recipe 🍚🥢

I’ve made walnut miso using Tasmanian walnuts and Chickpea White Miso. It’s perfect as an accompaniment to rice and toast🥰.

Here is a simple recipe:
Lightly roast 20g of walnuts in a frying pan, then chop them coarsely. Place 30–40g of miso and 1Tbs of sake in a small saucepan, heat over a medium heat and stir until well combined. Once it comes to the boil, reduce the heat to low, add the walnuts and cook for about 1 minute. It’s ready to serve. You can add a little soy sauce to taste if you like.

30/07/2026

🥢🥢MISO WORKSHOP🍙🍙

If you haven’t made miso before, please join us to make it from scratch!
The workshop also includes learning how to make Japanese rice balls (Onigiri) and tasting a variety of miso dishes.

Date: Sunday, 23rd August 2026
Time: 12:00 pm – 2:00 pm
Venue: Source Eco Hub (12 French Street, Sandy Bay)
Price: $ 75 (Full), $70 (Concession)
What is included:
· Make and take home approx.350g miso
· Make and taste Japanese rice balls with miso filling
· Miso-based tasting plate
How to book: Please book by emailing [email protected]. The payment will be made upon arrival, by cash or card (a surcharge will apply).

29/07/2026

I made three different fermented sweet sauces: black sesame koji, cocoa koji and adzuki bean koji. The ingredients are very simple.

-Black sesame seeds, rice koji, and water
-Cocoa powder, rice koji, and water
-Boiled adzuki beans, rice koji, and water

After being kept in a warm place for 8 hours, they have developed a pleasant and mild sweetness. 🥰

I will eat them with yogurt, cereal, and toast, and make hot drinks by mixing them with hot milk.

I feel healthy and satisfied. 😚

26/07/2026

We held the first Cloudy Sake (Nigori-zake) Workshop last night😆.

Nigori-zake is a type of Japanese sake that is filtered through a coarse mesh so that some rice particles remain in the liquid. Unpasteurised nigori-zake contains enzymes and probiotics that may aid gut health and digestion.

We served the tasting plate using fermented condiments and sake lees. The miso soup using sake lees (Sakekasu-jiru) was a big hit and had good feedback from the attendees.
Thank you, everyone, for joining us🥰

22/07/2026

My breakfast this morning was toasted sourdough bread with butter, white miso and honey. My husbund does not agree but I like the taste of saltyness and sweetness together😊

Address

12 French Street
Sandy Bay, TAS
7005

Website

https://www.torisnest.com.au/

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