Hi, I'm Machi, the founder of NUSTACK. I am not a chef, a nutritionist, or a food scientist. I am a textile print designer who grew up in Tokyo, moved to Brooklyn, and built a food brand because nothing on the market met the standard I grew up with.
My father spent his career at Givaudan Japan — one of the world's leading flavor companies — working with manufacturers including Meiji, Morinaga, Bourbon, Lotte, and Otsuka Pharmaceutical. He understood flavor at a professional level. My mother was an excellent home cook who baked almost every day. I was brought to high-end restaurants from childhood.
That combination trained my palate in ways I did not fully appreciate until I started developing NUSTACK. I can detect and describe subtle shifts in taste, texture, aroma, and mouthfeel. That sensitivity is not a hobby. It is the foundation of how I formulate.
For more than a decade, I have worked as a textile print designer in New York City's garment district. My job is to design the prints and patterns that go on fabric — thinking in color, texture, repetition, and surface. Every element has a role. Nothing is decorative for its own sake.
I applied that same thinking to food. Texture, taste, visual experience, and function working together as one system. NUSTACK was not built by instinct. It was designed.
NUSTACK is a Brooklyn food brand built by one person, outside of work hours. The formula is locked. The brand is built. The first production run is next. This is a pilot. And it is real.
Machi
Founder, NUSTACK / NUWORKS LAB LLC
Brooklyn, NY
