Our Sustainable Kitchen

Join us for a delightful vegan lunch at Source Eco Hub. Team Tori’s Nest, composed of talented Japanese mums, prepares healthy and delicious vegan meals every Wednesday and Thursday. Starting in August 2024, Paula will be serving a delectable Australian-style lunch on Tuesdays. Most of our dishes are gluten-free, unless otherwise specified.

About Tori’s Nest

At Tori’s Nest, we focus on providing homemade Japanese food using local and ethical ingredients whenever possible. We buy food in bulk to reduce waste because we believe that changing how and what we cook is a way to reduce our environmental footprint and improve our health.

‘Tori’ means bird in Japanese. We cook with care and passion to share our love of Japanese cuisine with everyone who visits our nest.

About our homemade ingredients

We make most of our ingredients from scratch. These include

Rice koji

Rice koji has been used in Japanese food for centuries to make miso, soy sauce, sake and mirin etc. It is made of cooked rice that has been cultured with the fungus (Aspergillus orizae). During the fermentation process the fungus releases key enzymes Amylase and Protease. Amylase transforms starch into natural sweetness while Protease decomposes proteins into amino acids, which creates Umami. Koji offers health benefits as a rich source of probiotics, supporting gut health and nutrient absorption.
Miso is a traditional Japanese seasoning produced by fermenting soybeans (we often use chickpeas as well) with salt and koji. It is used for sauces and pickling vegetables, fish or meats and mixing with dashi soup-stock to serve as miso soup. Miso is very nutritious and linked to a variety of health benefits, including better digestion and a stronger immune system.

Salt koji


Salt koji is made from salt and rice koji. It is frequently used to marinate a protein (meat, fish, tofu etc.) or used in place of salt. In addition to providing the saltiness it enhances the depth of flavour of the food.


Amazake There are two types of Amazake, an alcoholic one made with sake lees (a nutritious by-product of sake), and a non-alcoholic one made with rice koji and steamed rice. We make non-alcoholic amazake and use it for cooking as well as making drinks. During fermentation the enzyme in rice koji dissolves the starch in the steamed rice and transforms it into sugar. Amazake has plenty of nutritional value including vitamins B1, B2, and B6, folic acid, ferulic acid, dietary fibre, glutamine, and glucose. There are lots of health benefits such as improving skin health, improved metabolism, fatigue recovery, improved digestion and a strengthened immune system.


Okara (soybean pulp) is a by-product of soy milk. It is rich in nutrients which contain non-soluble and soluble fibre, calcium, protein and other minerals.


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