Recipes (Food Service)

• 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
• Ajishima 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

• 1½ J-Basket Tomoshiraga Somen Noodles
• 50g (1.8oz) Red onion
• 80g (2.8oz) Cucumber
• 10g (0.4oz) Cilantro
• 6g (0.2oz) Chive
• 15g (0.5oz) Lotus root chips
• 6g (0.2oz) Roasted peanuts
• 4 tsp J-Basket sesame oil
• Mint as needed

For beef and tomato stir-fry:

• 120g (4.2oz) Thinly sliced beef
• 4 Cherry tomatoes
• ½ Tbsp Salad oil
• ½ Tbsp Dynasty Fish sauce
• ½ tsp Sugar
• 1g (0.04oz) Grated garlic
• 5g (0.2oz) J-Basket fried onions

For Vietnamese-style sunomono (pickled veggies):

• 50g (1.8oz) Daikon radish
• 15g (0.5oz) Carrot
• 2 tsp Vinegar
• 1/3 tsp Sugar
• ½ piece Red chili pepper (sliced)

For sauce:

• ¼ tsp Chinese paste
• ¼ tsp Sweet chili sauce
• 1 Tbsp Sugar
• 1 Tbsp Yuzu juice
• 1 Tbsp J-Basket sesame oil
• 130ml (4.4fl oz) Hot water
• 1 piece Red chili pepper (sliced)
• 1g (0.04oz) Grated garlic
• 2½ Tbsp Dynasty Fish sauce

• 2 bundles J-Basket Tomoshiraga Somen Noodles
• ½ Avocado
• 30-40g (1.1-1.4oz) Yellowtail
• 30-40g (1.1-1.4oz) Salmon
• 30-40g (1.1-1.4oz) Rolled omelet
• 20g (0.7oz) WelPac frozen peeled edamame
• Radish (thinly sliced) as needed
• 3-4 Shiso leaves
• 1 tsp Tobiko (Flying fish roe)

For soup:

• 4 Tbsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
• 4 Tbsp Water
• 1 tsp J-Basket organic sesame oil
• 1 tsp WelPac roasted white sesame seeds
• ½-1 tsp Prepared wasabi paste

• 2 bundles J-Basket TOMOSHIRAGA Somen Noodles
• 5 Dynaty Baby corn
• 1/2 Red bell pepper
• 60g (2.1oz) Shimeji mushrooms
• 1/4 Onion
• 2 tsp J-Basket organic sesame oil
• 1 tsp J-Basket organic Sesame oil
• 3-5g (0.1-0.2oz) J-Basket Bonito flakes
• Green onion (finely chopped) as needed
• J-Basket roasted white sesame seeds as needed

For the dressing:

• 1 can (75g)(2.6oz) Canned tuna (in oil)
• 3 Tbsp Water
• 1½ Tbsp Kikkoman Kaori Shiro Dashi
• 1 Tbsp Kikkoman Soy sauce
• 1 tsp Yuzu pepper

• 1 piece frozen J-Basket Ramen Noodles
• 60-80g (2.1-2.8oz) Pork (for shabu-shabu)
• ½ Avocado
• ½ Tomato
• 10g (0.4oz) Baby leaf (Mixed Salad)
• ½ Boiled egg
• 40g (1.4oz) Boiled shrimp (for raw consumption)
• 10g (0.4oz) Walnuts
• Broccoli sprouts as needed

For sesame sauce:

• 4 Tbsp J-Basket Sesame dressing
• 2 Tbsp Ponzu soy sauce
• 2 Tbsp Unsweetened soy milk
• A dash of Chili oil

• 2 pieces frozen J-Basket Ramen Noodles
• 30-40g (1.1-1.4oz) Chinese chives
• 1/4 Red onion
• 2 Tbsp WelPac roasted white sesame seeds
• 2 tsp Grated ginger
• 1 Boiled egg
• 10-20g (0.4-0.7oz) Fried garlic
• 10-20g (0.4-0.7oz) Tempura flakes
• Chopped nori seaweed as needed
• Chili oil as needed

For meat miso:

• 150g (5.3oz) J-Basker amber ground pork
• 4 Tbsp J-Basket eel sauce
• 2 Tbsp Water
• 1 Tbsp Doubanjiang (fermented bean paste)
• 1 Tbsp J-Basket organic sesame oil
• 1 tsp WelPac potato starch / katakuriko

• 1 piece frozen J Basket Sanuki Udon Noodles
• 20-30g (0.7-1.1oz) Bacon
• 15-20g (0.5-0.7oz) Mentaiko (spicy cod roe)
• 5g (0.2oz) Grated Parmigiano-Reggiano cheese
• 5g (0.2oz) Unsalted Butter
• A pinch of black pepper (coarsely ground)

For cream sauce:

• 100ml (3.4fl oz) Milk
• 1 tsp Kikkoman Kaori Shiro Dashi
• 20g (0.7oz) Pizza cheese
• ¼ tsp Konbu dashi (granules)
• 1g (0.04oz) Grated garlic

• 2 pieces frozen J Basket Sanuki Udon Noodles
• 150g (5.3oz) Chicken breast
• 1/4 Red onion
• 10-20g (0.4-0.7oz) Broccoli sprouts
• Lime slices as needed
• Frying oil as needed

For tartar sauce:

• 60-80g (2.1-2.8oz) Tartar sauce
• 2 tsp Grainy mustard
• ¼ tsp Paprika powder

For udon broth:

• 100ml (3.4fl oz) Water
• 4 Tbsp Kikkoman Umami Rich White Soy Sauce
• 1 tsp Grated ginger

For sweet and spicy sauce:

• 2 Tbsp Dynasty Sriracha sauce
• 10g (0.4oz) J-Basket Fried onions
• 1 tsp Dynasty hot chili oil
• 1 tsp J-Basket sesame oil
• 1 tsp Sugar

For tempura batter:

• 1 Beaten egg
• 70g (2.5oz) WelPac Katakuriko / Potato starch
• 2 Tbsp Carbonated water