Recipes (Food Service)

• ½ cup Nishiki Rice
• ¼ cup Nishiki sushi seasoning vinegar
• 1 soy wrapper (pink)
• 1 strip of tuna
• ¼ avocado
• ¼ cucumber
• Red masago as garnish

• 1 cup Nishiki Rice
• 1/3 cup Nishiki Sushi Seasoning Vinegar
• 4 slices each of sashimi grade tuna, salmon, and hamachi (yellow tail)
• 5 sticks WelPac kanikama (imitation crab)
• 2 tbs Kewpie mayo
• ½ avocado
• 3 Shiso leaves
• Salmon roe as garnish

• 1 pkg. House Foods Bulk Tofu Super Firm
• 3 boxes House Foods Chinese MaboTofu Sauce
• 6 oz ground meat (beef or pork)
• 3 tbsp vegetable oil

Makes about 12 sliders.

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Main ingredients:

• 1 pkg. House Foods Bulk Tofu Super Firm
• 12 brioche slider buns
• ¼ cup toasted sesame seeds

Wet Batter:

• ½ cup flour
• ½ cup potato starch
• 1 cup cold soda water

Dry Batter:

• ½ cup all purpose flour
• ½ cup potato starch
• 3 tsp baking soda

Gochujang Glaze:

• 6 tbsp neutral cooking oil
• ¼ cup low sodium soy sauce
• 6 tbsp sugar
• ¼ cup gochujang paste
• 1 tbsp korean chili flake
• 6 tbsp rice vinegar
• 3 tbsp water
• 4 tsp minced garlic
• 3 shallots, minced

Kimchi Slaw:

• ½ cup vegan kimchi, chopped
• 1 red cabbage, chopped
• ¼ cup vegan mayo
• 1 tsp rice vinegar

Creates 80 pieces

Wrappers:

• 4 cups all-purpose four
• 1 ½ cups hot water
• 2 tsp salt

Filling:

• 1 pkg. House Foods Bulk Tofu Super
• Firm
• 8 garlic cloves
• ¼ cup grated ginger
• ½ cup soy sauce
• ¼ cup sesame oil
• ¼ cup rice vinegar
• 3 tbsp white pepper
• 2 cup napa cabbage, chopped
• 2 cup green onion, chopped

Smoothie:

• ½ cup House Foods Soon Tofu
• ½ cup frozen pineapple
• ½ cup frozen peaches
• ½ cup milk of choice
• 1 tsp blue spirulina powder
• 2 tsp maple syrup

Cloud Cream:

• 1 cup coconut cream
• 1 tsp vanilla extract

• 1 cup of cooked Nishiki rice
• ½ cup of J-Basket gyudon topping
• ¼ cup of cheese sauce

Garnish:

• Shredded red pepper
• J-Basket fried onion
• Green Onion

• 5 pcs J-Basket shrimp wonton

For the chili oil (~12 servings):

• ¾ cup vegetable oil
• ¼ cup J-Basket sesame oil
• ¼ cup red chili pepper powder
• 8 cloves of garlic

For the sauce (~12 servings):

• 1 cup Kikkoman soy sauce
• 4 Tbsp sugar
• ½ cup vinegar
• 1 Tbsp chicken powder

Garnish:

• Ginger
• Cilantro
• Green Onion

• 1 13 ounce tube pizza dough
• Dynasty Premium Sesame Oil, for brushing
• 3 green onions, sliced
• 2 Tbsp WelPac Roasted White Sesame Seeds
• Salt and pepper to taste

Ingredients in an omelet

• 2 packs J-Basket Yondan Natto - including the accompanying sauce
• 25g (0.9oz) Cabbage (finely chopped)
• 10g (0.4oz) Red pickled ginger (finely chopped)
• 2g (0.07oz) Sakura shrimp
• 3g (0.1oz) Tenkasu (tempura scraps)

Egg mixture

• 2 Eggs
• 1 tsp Sugar
• 40g (1.4oz) Soy milk
• Salad oil as needed

Toppings

• Okonomiyaki sauce as needed
• Mayonnaise as needed
• Green onions (finely chopped) as needed
• Red pickled ginger as needed
• J-Basket Bonito flakes as needed

• 4 Green beans
• 350-400g (12.3-14.1oz) Warm cooked Nishiki rice
• Red pickled ginger as needed
• Salad oil as needed

Scrambled Eggs

• 2 Eggs
• 2 tsps Sugar
• A pinch of salt
• 1 tsp sake

Natto Soboro

• 1 piece Ginger (chopped)
• 80g (2.8oz) J-Basket ground amber pork
• 1 Tbsp Sake
• 2½Tbsps J-Basket Unagi sauce
• 2 packs J-Basket Yondan Natto

• 9 Large Brown mushrooms
• 1 Tbsp Olive oil
• A pinch of salt
• A pinch of chopped parsley
• Lemon (cut into wedges) as needed

Filling

• 1 clove Garlic (chopped)
• 2  strips of Bacon (chopped)
• 10g (0.4oz) Dynasty Panko Breadcrumbs
• 2 Tbsps Parsley (chopped)
• 1 Tbsp Powdered cheese
• A pinch of black pepper

• Orange zest from 1 orange
• 1 clove Garlic
• Herbs (parsley, basil, dill, etc.) combined total of 10g (0.4oz)
• 60g (2.1oz) Unsalted butter
• 80g (2.8oz) Dynasty Panko Breadcrumbs
• ½ tsp Salt
• A pinch of pepper

• 6 pieces Pork (thinly sliced)
• Salt as needed
• Pepper as needed
• 30g (1.1oz) Rolled omelet (store-bought)
• ¼ sheet J-Basket roasted seaweed
• 1 WelPac Kanikama (Crab sticks )
• 2 Shiso leaves
• 2 Sliced cheese (melting type)
• 2/3 stalks Green asparagus (thick)
• Frying oil as needed
• Mint leaves as needed
• Lemon (cut into wedges) as needed

Coating

• 5g (0.2oz) Cake flour
• ½ Beaten egg
• 20g (0.7oz) Dynasty panko breadcrumb

Curry Mayo Sauce

• ½ Tbsp Mayonnaise
• 1/6 tsp Kikkoman Soy sauce
• 1/6 tsp Curry powder

Spicy Mayo Sauce

• 20g (0.7oz) Mayonnaise
• 10g (0.4oz) Ketchup
• 2g (0.07oz) Chili sauce
• ½ tsp Yuzu juice  - or substitute with lemon juice

Chili Sauce

• 30g (1.1oz) Chili sauce
• 10g (0.4oz) Thick sauce
• 1 tsp Yuzu juice  - or substitute with lemon juice)

• ¼ bag Dynasty maifun rice stick
• 80-100g (2.8-3.5oz) Smoked salmon
• 1/8 Red onion
• 10g (0.4oz) Watercress
• Cracked black pepper as needed

Marinade mixture

• 3 Tbsp Japanese-style wasabi dressing (store-bought)
• 1 Tbsp Olive oil

• 1/4 bag Dynasty Maifun Rice Stick
• 100g (3.5oz) rotisserie chicken (store-bought) or substitute with boiled chicken breast
• ½ Cucumber
• ¼ Red bell pepper
• 2 sheets J-Basket Nori
• Dynasty La-Yu (Japanese chili oil) as needed
• WelPac Roasted white sesame seeds　as needed

Dressing

• 3 Tbsps Mayonnaise
• 1 Tbsp Kikkoman Soy sauce
• 1-2 tsps Ume paste (tube)
• ½ tsp Grated garlic

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• ½ bag Dynasty Maifun Stick
• 200g (7.1oz) Pork belly (block)
• 20g (0.7oz) Mizuna greens
• 1 Boiled egg
• Ginger (julienned) as needed
• J-Basket Katsuo Bushi (Bonito flakes) as needed

Ramen Soup

• 1L (33.8fl oz) Water
• 100ml (3.4fl oz) Kikkoman Umami Rich White Soy Sauce
• 10g (0.4oz) Ginger (julienned)
• 1 stalk Scallions (green part)
• 1 tsp Nishiki Rice vinegar
• 1 tsp Yuzu pepper
• Black pepper a little

• 80g (2.8oz) Oceanus Unagi Kabayaki
• 2 pieces Pizza dough (store bought or self made) - approximately 17cm (6.7in) in diameter
• 10-15g (0.4-0.5oz) Arugula
• 1/8 Red onion
• 60-80g (2.1-2.8oz) Baby mozzarella cheese
• 1 tsp Olive oil
• Arugula (for garnish) as needed

Pizza sauce

• 50g (1.8oz) Canned chopped tomatoes
• 2 Tbsps Ketchup
• ½ tsp Grated garlic
• A pinch of Salt
• A pinch of black pepper
• A pinch of chili pepper

• 80-100g (2.8-3.5oz) Oceanus Unagi Kabayaki
• 15g (0.5oz) Watercress
• 120-150g (4.2-5.3oz) Potato salad - or mashed potatoes
• 2 each Mini tomatoes (red and yellow)
• J-Basket roasted white sesame seeds as needed
• Baguette as needed

Dressing

• 1 Tbsp Olive oil
• 1 Tbsp Nishiki Rice vinegar
• 1 Tbsp Kikkoman Soy sauce
• 1 tsp Prepared wasabi paste

• 100-120g (3.5-4.2oz) Oceanus Unagi Kabayaki
• 250g (8.8oz) Warm cooked Nishiki rice
• 100g (3.5oz) Rolled omelette (homemade basic omelette is also fine)
• 4 sheets J-Basket Roasted seaweed (cut into 1cm strips)
• 4 Shiso leaves

Gochujang Sushi Vinegar

• 2 Tbsps J-Basket Roasted white sesame seeds
• 1 Tbsp Gochujang (Korean red pepper paste)
• 2 tsps Nishiki Rice vinegar

Sushi Vinegar (Can substitute with Nishiki Sushi Seasoning)

• 2 tsps Nishiki Rice vinegar
• 2 tsps Sugar
• ½ tsp Salt

• 120g (4.2oz) J-Basket Ground Amber Pork
• 1 clove Garlic
• Salad oil as needed
• 50g (1.8oz) Romaine lettuce
• 50g (1.8oz) Tomato
• 10g (0.4oz) Purple cabbage  - or Treviso can
• ¼ Avocado
• 40g (1.4oz) Canned Red beans
• 15g (0.5oz) Tortilla chips
• 8g (0.3oz) Shredded cheese (cheddar)  - Edible raw
• Olive oil as needed
• Caesar dressing as needed
• A pinch of Paprika powder a little

Seasoning

• 1 Tbsp Ketchup
• ½ Tbsp Sake
• ½ Tbsp Kikkoman Soy sauce
• 1/3 tsp Chili powder
• A pinch ofSalt
• A pinch of Pepper

• 300g (10.6oz) Cotton tofu
• 120g (4.2oz) J-Basket Ground Amber Pork
• 60g (2.1oz) Shimeji mushrooms
• 6 Mini tomatoes
• 1/6 stalk Scallions
• 3 Tbsps J-Basket Sesame oil
• WelPac Katakuriko (Potato starch) as needed
• 2 Tbsps Green onion (finely chopped)
• Shichimi togarashi (Japanese seven-spice blend) as needed

Meat Miso Seasoning

• 2 Tbsps Sake
• 1 Tbsp Miso paste
• 1 Tbsp Yuzu juice
• 1 Tbsp Kikkoman Aji-Mirin
• 1 Tbsp Kikkoman Soy sauce
• 1 tsp Grated ginger
• ½ tsp J-Basket Katakuriko (Potato starch)

• 150g (5.3oz) J-Basket Ground Amber Pork
• 50g (1.8oz) J-Basket Frozen shelled edamame - thawed
• Cake flour as needed
• Beaten eggs as needed
• WelPac Panko Breadcrumbs as needed
• Frying oil as needed

Binder for the mixture

• 50g (1.8oz) Oatmeal - quick oats or similar
• 1 Egg
• 2 Tbsps WelPac Panko Breadcrumbs
• 2 Tbsps Mayonnaise
• ½ tsp Salt
• ½ tsp Pepper

Accompanying marinade

• 100g (3.5oz) Red cabbage (julienned)
• 1½ Nishiki Rice vinegar
• 1 Tbsp Sugar
• 2 tsps Olive oil
• A pinch of Salt
• A pinch of cracked black pepper a little

Toppings

• Olives as needed
• Wholegrain mustard as needed

Meat mixture

• 200g (7.1oz) J-Basket Ground Amber Pork
• 1 Egg
• ¼ Onion, finely chopped
• 2 Tbsp WelPac Breadcrumbs
• 1 Tbsp Sake (Japanese rice wine)
• 1 Tbsp WelPac Katakuriko (Potato starch )
• ½ tsp Salt

Sauce

• 1 Tbsp Dynasty Oyster sauce
• 1 Tbsp Kikkoman Soy sauce
• 1 Tbsp Kikkoman Aji-Mirin (Japanese sweet rice wine)
• 1 Tbsp Sake
• 1 Tbsp Sugar
• 1 tsp Grated garlic
• 3 Tbsps Water
• Salad oil as needed

Toppings

• Sliced cheese as needed
• Pickles as needed
• Mini tomatoes as needed
• Grated daikon radish as needed
• Shiso leaves (julienned) as needed
• Mayonnaise as needed
• Dynasty Sriracha sauce as needed
• Green onions (finely chopped) as needed

• ½ Cucumber
• 1/8 tsp salt
• 2 Shiso leaves
• 1g (0.04oz) Shibazuke (pickled cucumber)
• 30g (1.1oz) Grilled eel
• J-Basket eel / unagi sauce as needed
• 1 tsp Salad oil　

For scrambled eggs:

• 1 Egg
• 1 tsp sugar
• A pinch of salt

For vinegared rice:

• 170g (6.0oz) AYANISHIKI Super Premium Rice Japan (cooked)
• 2 tsp Eel sauce
• ½ Tbsp Nishiki sushi seasoning vinegar

• 200g (7.1oz) Cooked Ayanishiki Super Premium Rice
• 100g (3.5oz) Thinly sliced beef
• 50g (1.8oz) Corn
• 20g (0.7oz) Kimchi
• 2 stalks of green onions
• A pinch of salt
• A pinch of coarsely grounded black pepper (coarsely ground)
• Garlic chips as needed
• 1 tsp Kimchi base
• 30-40g (1.1-1.4oz) Pizza cheese (optional)

For sauce:

• 1½ Tbsp J-Basket eel /unagi sauce
• 1 tsp Sake
• 1 tsp J-Basket sesame oil
• ½ tsp Vinegar
• A little bit of grated garlic
• ¼ tsp J-Basket roasted white sesame seeds

• 250g (8.8oz) Cooked Ayanishiki Super Premium Rice Japan
• 40g (1.4oz) Scallops
• 40g (1.4oz) Salmon
• 4 Shrimp (peeled and deveined)
• 1-2 tsp Tobiko (Flying fish roe)
• 1 Beaten egg
• Green onion (finely chopped) as needed

Seasonings:

• 400ml (13.5fl oz) Water
• 4 Tbsp Kikkoman kaori shiro dashi
• ½ - 1 tsp Yuzu pepper
• ½ tsp WelPac potato starch

• 250-300g (8.8-10.6oz) Ayanishiki Super Premium Rice Japan (cooked)
• 100g (3.5oz) Yellowtail
• 2 tsp - 1 Tbsp Miso
• Green onion (finely chopped) as needed
• Tobiko (Flying fish roe) as needed
• Ginger (julienned) as needed
• Chopped nori seaweed as needed
• WelPac roasted white sesame seeds as needed

For the dashi:

• 250ml (8.5fl oz) Hot water
• 2 Tbsp Kikkoman kaori shiro dashi

• 60g (2.1oz) Lettuce (green leaf, ruffle lettuce, etc.)
• ½ cucumber
• ½ tomato
• ½ avocado
• 80g (2.8oz) Silken tofu
• 2g (0.07oz) WelPac Dried wakame seaweed
• 3 Shiso leaves
• J-Basket crunchy furikake Nori Komi as needed

Dressing:

• 1 tsp Granulated Japanese-style broth
• 1 tsp Kikkoman soy sauce
• 1 tsp Nishiki seasoned vinegar for sushi
• 1/6 tsp Salt
• 1 Tbsp Hot water
• 2 Tbsp J-Basket organic sesame oil

• 2 Tbsp Ajishima furikake Nori Komi
• 200g (7.1oz) Frozen French fries
• Salt a pinch
• Pickles as needed
• Lemon slices as needed

Mentaiko Sour Cream Dip

• 30-40g (1.1-1.4oz) Sour cream
• 20g (0.7oz) Mentaiko (spicy cod roe)
• ½ tsp Kikkoman soy sauce