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Updated: Mar 6



· 4 cup sake (cooking sake)

· 4 cup mirin

· 4 cup white miso paste

· 1.5 cup granulated sugar

· Bring the sake and mirin to a boil in a medium saucepan over high heat.

· Boil for 20 seconds to evaporate the alcohol.

· Turn the heat down to low, add the miso paste, and whisk.

· When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan.

· Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Lleva el sake y el mirin a ebullición en una cacerola mediana a fuego alto. Hervir durante 20 segundos para evaporar el alcohol. Baje el fuego a bajo, agregue la pasta de miso y bata. Cuando el miso se haya disuelto por completo, vuelve a subir el fuego y agrega el azúcar, batiendo constantemente para asegurarte de que el azúcar no se queme en el fondo de la sartén. Retire del fuego una vez que el azúcar se haya disuelto por completo. Enfriar a temperatura ambiente.



  • 6 large carrots - peeled and roughly chopped

  • 1/2 cup ginger puree

  • 1 cups rice vinegar

  • 1 cup olive oil

  • 1/4 cup lime juice

  • 1/4 cup honey

  • 1 tsp salt

Boil the chopped carrots for 10 minutes. Remove carrots, drain, let cool 15 minutes. Blend all ingredients together in Vitamix Blender

transfer to 2x 32oz deli containers



1 gallon kewpie mayo

8oz Sriracha

1/4 cup sesame oil

mix together in large stainless mixing bowl

transfer to large 8qt container



1 gallon kewpie mayo

1 cup yuzu juice

1.5 cups lemon juice

1/2 cup "Kewpie Yuzu Kosho" Sauce (kewpie brand)

1 TSP salt

1/2 cup sugar

mix together in large stainless mixing bowl

transfer to large 8qt container.


WASABI MAYO ( Wasabi Aioli )

1 gallon kewpie mayo

3/4 cup powdered wasabi

1/2 cup chives ( can be roughy chopped, or use ugly ends )

1/4 cup scallions ( can be roughy chopped, or use ugly ends )

1/2 cup lemon juice

1 cup mirin

1/4 cup sugar

BLEND lemon juice, mirin, scallion, chives together in blender ( this will add good green color to the mayo)

MIX all ingredients together in large mixing bowl




our poke sauce is a modification of a pre-made product "quick scratch"

1 large bottle POKE SAUCE ( pre-made )

1/2 cup sesame oil

1/2 cup MISO GLAZE ( see recipe above )

mix together

transfer back to original POKE SAUCE bottle. re-label with tape. add date.

re-fill the squeeze bottles on sushi line and salad line, so that the leftovers fit back into the original large poke sauce bottle



1 jar of pre-made chimichurri ( thawed )

2 TBSP wasabi powder

1/2 cup mayo

mix together in large stainless mixing bowl

transfer to 2x 32oz deli containers



8 cups rice vinegar ( unseasoned )

6 cups sugar

1/2 cup kosher salt

2 cups tamari

mix together over medium heat. wisk until combined & sugar is dissolved




8 CUPS Tamari

4 CUPS Yuzu

4 CUPS Lime juice

1 CUP Mirin

2 cup Sugar

Kombu Strip 4"x 8"

mix together in large 8 qt container.stir until sugar is dissolved put in walk-in.

after 24 hours the kombu should be removed



  1. 12 cups of kewpie ( equivalent to 6x 500g bottles )

  2. 3 cup mirin

  3. 3 cup sushi su

  4. 2 TBSP sesame oil

mix together

NOTES: ( in a pinch you can use 6 small bottles of kewpie, but is preferable & saves $$ to use the large gallons of kewpie )



( gluten free )

this is a ratio based recipe. you can make larger or smaller batches by simply changing the unit of measurement

TAMARI ( 3x ) MIRIN (1x ) SAKE (1x)

3 cups Tamari

1 Cup Mirin

1 Cup Sake

heat all ingredients on stove in medium sauce pan. bring almost to boil, immediately reduce heat to simmer. let simmer for 15 minutes. remove from heat set aside to cool. transfer to storage container.


NOTE: Nikiri is a cooking technique where mirin and sake are combined and the alcohol is eliminated by the heat (same process is used in our Miso Glaze)

Shoyu is the japanese word for soy sauce.



used for Spicy Edamame and for the Gothic Shrimp

1 can chili crisp oil

1 small jar sirarcha

100g togarashi

350g mirin

350g Sweet Chili ( Mae Ploy )

mix together


TIGERS MILK ( Leche de Tigre )

1kg cucumber cores

50g green onions

2x seranno chilis

lime juice

yuzu juice






  • 1 bag edamame ( peeled )

  • 12 oz mirin

  • 12 cloves garlic

  • 4oz lemon juice

  • 1/4 cup ginger puree

  • 1/4 cup wasabi powder

  • 3/4 cucumber ( cut off ends ) + chop into small pieces

  • 4oz rice vinegar

  • 16oz plain yogurt

  • 1 teaspoon chimichurri seasoning ( dry )

  • 1/2 cup chimichuri ( paste )

blend all ingredient together in vitamix blender - this recipie is slightly more than the blender can handle, seperate into 2 batches and mix complete batch together in stainless bown


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