Recipes (Food Service)

• 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

• 80-100g (2.8-3.5oz) Peeled oysters
• 60-80g (2.1-2.8oz) Tartar sauce
• 10g (0.4oz) Watercress
• 2 Pecorosu ※other vegetables are also acceptable
• Frying oil as needed
• Lemon slices　as needed

Batter:

• 1 large beaten egg
• 50g (1.8oz) WelPac potato starch (katakuriko)
• A pinch of salt
• A pinch of black pepper

For breadcrumbs with furikake seasoning:

• 2 Tbsp Ajishima nori komi furikake
• 1 cup WelPac Panko Breadcrumbs
• ½ tsp Ichimi Togarashi (Japanese chili pepper) ※Shichimi Togarashi or chili flakes can also be used

• ½ bundle J-Basket Tomoshiraga Somen Noodles
• 4 J-Basket Inari Age
• 5 Eggplant (Thinly sliced)
• 5g (0.2oz) Grated daikon radish
• ½ Shiso leaves
• 5g (0.2oz) Kinshi tamago (shredded omelet)
• 5g (0.2oz) WelPac crab sticks (kanikama)
• ¼ stalk Chives
• 5g (0.2oz) Tomato
• 5g (0.2oz) Canned tuna
• Kikkoman Concentrated Hon Tsuyu (thick soup base) as needed

For seasoning somen:

• ½ tsp J-Basket organic sesame oil
• ½ tsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
• ½ Tbsp Water

For tempura:

• 5g (0.2oz) Corn
• 5g (0.2oz) Frozen edamame
• 5g (0.2oz) Tempura flour
• 2 tsp Water