Recipes (Food Service)

• 1 slice "Orange" milk swiss roll
• 1 individual cup-sized custard flan
• 2 Tbsp. whipped cream
• 4 strawberries
• Mint leaves for garnish

• 3 slices "Orange" milk swiss roll
• 3½ Tbsp. whipped cream
• 1 medium-sized scoop of vanilla ice cream
• 3 strawberries
• ½ of a banana
• 6 almonds, crushed
• Chocolate syrup for topping as desired

• 2 sheets Nagai soyeat pink soy sheet wrap
• 6 oz. (roughly ¹/₃ lb.) ground pork
• ½ of a medium onion
• 1 Tbsp. potato starch
• 2 tsp. Kikkoman soy sauce
• 1 tsp. sugar
• 1 tsp. J-Basket sesame oil
• ½ tsp. grated ginger
• a pinch of pepper

• 2 sheets Nagai Soyeat pink soy sheet wrap
• 8 round onion slices (1/2-inch-thick, outer rings)
• 4½ Tbsp. tempura flour
• Scant 1/4 cup sparkling water (or ice water)
• A dash of salt
• Cooking oil for deep-frying the onion rings

• 1 sheet Nagai Soyeat pink soy paper wrap
• 1 thin slice of square white bread
• 1 tbsp. and 2 tsp. whipped cream
• 3 strawberries

• 6 Oak aji fillets (approx. 5.6 oz.)
• 1¾ cups cooked, warm Nishiki premium medium grain rice
• 2 Tbsp. Nishiki grain vinegar
• 1 tsp. fresh ginger, shredded
• 2 tsp. WelPac roasted white sesame seeds
• ½ sheet toasted nori seaweed paper (if available)
• 4 fresh green shiso leaves
• A small handful of Daikon radish sprouts
• 1 Tbsp. mirin
• ½ Tbsp. Kikkoman soy sauce
• 2 tsp. miso

• 3 Oak aji fillet, (approx. 2.8 oz.)
• 3 Tbsp. red onion, minced
• 2 tsp. capers
• 2 pitted green olives
• 1 tsp. yuzu juice
• 1 Tbsp. olive oil
• 2 dashes of salt
• black pepper to taste
• 2 chives
• ½ sheet of rice paper
• cooking oil for pan-frying rice paper

• 4 slices Orange Vanille Mille Crepe
• 1¾ cups kadaif noodles
• 1 Tbsp. unsalted butter
• 2 Tbsp. pistachio paste
• ¼ cup white chocolate (chopped or chips)
• ¼ cup assorted nuts, chopped (pistachios, almonds, walnuts, etc.)
• Chocolate syrup for topping (approx. 4 tsp.)

• 4 slices Orange Vanilla Mille Crepe
• ²/₃ cup Japanese kabocha (seeded)
• 1½ Tbsp. sugar
• 2 Tbsp. & 2 tsp. heavy whipping cream
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• 1 Tbsp. whipped cream for garnish
• 8 pumpkin seeds

• 2 Tbsp. J-Basket crunchy wasabi furikake with granola
• 5.5 oz. sashimi-grade salmon
• 1 medium avocado
• 6 to 8 green pitted olives
• 3 Tbsp. Kewpie Japanese mayonnaise
• 1 Tbsp. Kikkoman soy sauce

• 2 Tbsp. J-Basket crunchy wasabi furikake with granola
• 1.75 oz. prosciutto
• 8 cherry tomatoes
• ½ of a Japanese cucumber
• ¼ of an onion
• ¼ of a yellow bell pepper
• 2 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• 1 tsp. sugar

• 2 x 200g packets of J-Basket frozen ramen
• 2 to 3 cups frozen seafood mix
• ¼ cup sliced scallions
• 1 Tbsp. J-Basket sesame oil
• A pinch of white sesame seeds

Ramen Flavor Base:

• 1 serving Wakou #1 tonkotsu ramen soup base
• 4 Tbsp. milk
• 1 Tbsp. Kikkoman soy sauce
• 1 Tbsp. J-Basket sesame oil

• 2 x 200g packets of J-Basket frozen ramen
• 2 Tbsp. Tenkasu crunchy tempura flakes
• 1 scallion stalk
• 2 tsp. J-Basket sesame oil
• 3 cups water
• ¾ cup Kikkoman 4x-concentrated Men-Tsuyu broth
• Dried Sakura shrimp for topping to taste
• Pepper to taste

• 2 x 200g packets of J-Basket frozen ramen
• 6 shell-on shrimp (Giant Tiger or King Prawn)
• ¹/₃ of a Welsh onion stalk (white portion)
• 2 tsp. J-Basket sesame oil
• 1 round lemon slice cut into quarters
• coarse-ground black pepper to taste
• ½ cup (3.5 oz.) frozen, shelled Manilla clams
• 2½ cups water
• ½ cup Kikkoman Shiro-Dashi broth
• ½ tsp. grated ginger

• 2 x 7 oz. pork loins
• 2 pinches of salt
• Pepper to taste
• All-purpose flour for dredging
• 1 beaten egg
• 1 cup panko bread crumbs
• ½ bottle (0.88 oz.) J-Basket crunchy sriracha furikake with granola
• Cooking oil for deep-frying

For Plating:

• Shredded cabbage
• 2 lemon wedges
• Tonkatsu sauce
• Japanese karashi hot mustard

• 10.5 oz. chicken thigh
• 1 tsp. soy sauce
• 1 tsp. cooking saké
• 1 tsp. grated garlic
• 1 tsp. grated ginger
• 1 beaten egg
• 2 Tbsp. all-purpose flour
• 2 Tbsp. potato starch
• Roughly ²/₃ bottle (1 oz.) J-Basket crunchy sriracha furikake with granola
• Cooking oil for deep-frying

For Plating:

• Green leaf lettuce
• Sliced scallions
• 2 lemon wedges

• 2 oz. squid
• 4 boiled scallops
• 2 large shell-on shrimp
• 3.5 oz. chicken thigh
• Salt & pepper to taste
• All-purpose flour for dredging
• 1 Beaten egg
• 1 Cup panko bread crumbs
• ½ bottle (0.88 oz.) J-Basket crunchy garlic furikake with granola
• Cooking oil for deep-frying

For Plating:

• Green leaf lettuce
• Steamed broccoli florets
• A lemon wedge
• Tonkatsu sauce
• Japanese karashi hot mustard

• 1¾ oz. (¹/₁₀ lb.) slab bacon
• ¼ cup scallions, sliced
• 1²/₃  cups warm, cooked rice
• 2 beaten eggs
• 1 Tbsp. Dynasty oyster sauce
• 1 Tbsp. cooking oil
• A pinch of salt
• A dash of pepper
• 3 tbsp. J-Basket crunchy garlic furikake with granola
• 1 tsp. Kikkoman soy sauce

• ¼ of a zucchini
• ¼ of a small eggplant
• ½ of a red bell pepper
• ½ of a yellow bell pepper
• ¹/₈ cup broccoli florets
• 1 Tbsp. olive oil
• 2 pinches of salt
• A pinch of pepper

Garlic Furikake Dip:

• 3 Tbsp. plain, unsweetened yogurt
• 2 Tbsp. Japanese mayonnaise
• 1 Tbsp. Mascarpone cheese
• 1 tsp. honey
• 2 Tbsp. J-Basket crunchy garlic furikake with granola

Marinated Chicken:

• 12.5 ~ 14 oz. skin-on chicken breast
• 1 Tbsp. Shiro-dashi
• 1 Tbsp. water
• 1 Tsp. grated ginger

Tempura Batter:

• 3 Tbsp. J-Basket crunchy furikake nori komi
• ²/₃ cup tempura flour
• ½ cup water (or ½ of a beaten egg & ¹/₃ cup 1 tsp. water)
• Cooking oil for deep-frying

• 3 oz. sashimi-grade tuna block
• ¼ of a medium avocado
• ¹/₃ of a Japanese cucumber
• 3 scallions
• A pinch of salt
• ½ tbsp. cooking oil
• 2 Tbsp. Kenko cream kingoma dressing
• ½ tsp. Kikkoman soy sauce
• ½ tsp. J-Basket sesame oil
• 1 tsp. WelPac roasted white sesame seeds
• coarse-ground black pepper to taste

• 1 pack fresh Chinese egg noodles
• 3 sashimi-grade boiled shrimp
• ½ of a hard-boiled egg
• ¼ of an avocado, thinly sliced
• 1 cherry tomato, halved
• ¼ of a Japanese cucumber, julienned
• A few leaves of green leaf lettuce
• 1 tbsp. J-Basket sesame oil
• WelPac roasted white sesame seeds for topping
• Spicy chili oil for topping

Kingoma Sauce:

• 4 Tbsp. Kenko creamy kingoma dressing
• ½ Tbsp. 4x-concentrated mentsuyu
• 1 Tbsp. water

• ½ block House Foods firm tofu (7 oz.)
• Potato starch for coating the tofu
• 1 Tbsp. cooking oil
• 3 scallion stalks
• White sesame seeds for topping
• Shredded nori (dried seaweed; approx. 1/10 inch×1-inch pieces) for garnish

Creamy Sesame and Browned Onion Sauce:

• ¹/₃ of a Welsh onion stalk
• 1 Tbsp. J-Basket sesame oil
• 1 tsp. Kikkoman soy sauce
• 1 tsp. mirin
• 2 Tbsp. Kenko Creamy Kingoma Dressing

• 2 small to medium-sized potatoes (a little over ½ lb.)
• Otafuku Otajoy okonomiyaki sauce to taste
• Kenko Mayonnaise to taste
• 2 pinches of salt
• A dash of coarse-ground black pepper
• J-Basket dried bonito flakes to taste
• Yamamotoyama aonori / dried green laver to taste
• Cooking oil for deep frying the potatoes

• 2 x 3.5 oz. skinned Japanese sake salmon fillets
• 2 servings of warm, cooked rice
• 2 pinches of salt
• a dash of pepper
• ½ Tbsp. cooking oil
• ½ of an avocado
• Shredded nori (dried seaweed; approx. 1/10 inch×1-inch pieces) for topping
• Coarse-ground black pepper to taste

Mayonnaise sauce:

• 3 Tbsp. Kenko Mayonnaise
• ½ tsp. Kikkoman soy sauce
• ½ tsp. lemon juice
• ½ tsp. wasabi paste

Fried Chicken:

• 10.5 oz. chicken thighs
• 1 tsp. grated garlic (or garlic paste)
• 1 tsp. grated ginger
• A pinch of salt
• A dash of pepper
• 3 Tbsp. potato starch
• Cooking oil for frying the chicken
• Lettuce leaves for garnish

Korean Sauce:

• 2 Tbsp. Gochujang
• 1 tsp. Kikkoman soy sauce
• 1 tsp. vinegar
• 1 tsp. J-Basket sesame oil
• ½ tsp. sugar

Garlic Mayonnaise:

• 4 tbsp. Kenko mayonnaise
• ½ tsp. grated garlic (or garlic paste)
• 1 tsp. sugar
• 2 Tbsp. milk

• 1 bag J-Basket black shirataki
• 5.3 oz. thinly-sliced pork loin
• 2 scallions
• ¼ of a red bell pepper
• 3 Shiitake mushrooms
• ½ of a medium carrot
• 1 Tbsp. J-basket sesame oil
• A dash of salt & pepper
• A few pinches of white sesame seeds

Pork Seasoning:

• 1 Tbsp. saké
• A dash of salt & pepper

Japchae Sauce:

• 1½ Tbsp. Kikkoman soy sauce
• 1½ Tbsp. Dynasty oyster sauce
• 1 Tbsp. saké
• ½ Tbsp. sugar
• 1 tsp. grated ginger
• 1 tsp. grated garlic
• ½ tsp. bouillon powder

• ½ bag J-Basket white shirataki
• 1 hard-boiled egg
• 2 Slices of chashu braised pork loin
• Sliced scallions for garnish
• 1 serving Wakou #2 Tokyo Shoyu Ramen soup base
• Boiling water (amt. specified on ramen base packet for 1 serving

• 1 block J-Basket white konnyaku
• 1/2 of a medium-sized carrot
• 2 scallion stalks, finely sliced
• 2/3 cup warm, cooked Japanese short-grain rice
• 1 tbsp. Nishiki seasoned vinegar
• 3 tbsp. 4x-concentrated mentsuyu
• 2/3 cup water

• 1 block J-Basket black konnyaku
• ¼ of an onion
• ¼ of a red bell pepper
• ¼ of a yellow bell pepper
• 1 Japanese piman green pepper
• 1 Tbsp. olive oil
• 2 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• 2 tsp. Dynasty sriracha chili sauce
• 2 tsp. honey
• 1 tsp. Kikkoman soy sauce
• 1 tsp. grated garlic (or garlic paste)