Category: Area:

Goma-Ae (Sesame Dressing)

Batch Size 180
Serving Size 20
Recipe Yield 100%
Number of Servings 9

Ingredients: Cost per Sub Unit

50 ml Ichiban Dashi $ $0.08
90 g Sesame Seeds Toasted and Ground $ $0.02
50 ml Usukuchi Shoyu Light $ $0.02
1.5 Tbsp Sugar Or Mirin $ $0.04
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredient in a bowl very well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
essing)
ml
ml
100%

Recipe Cost
 Category: Area:

Goma-Ae and Vinegar

Batch Size 180
Serving Size 20
Recipe Yield 100%
Number of Servings 9

Ingredients: Cost per Sub Unit

50 ml Ichiban Dashi $ $0.08
90 g Sesame Seeds Toasted and Ground $ $0.02
50 ml Usukuchi Shoyu Light $ $0.02
1.5 Tbsp Sugar Or Mirin $ $0.04
2.5 Tbsp Rice Vinegar $ $1.04
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredient in a bowl very well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
gar
ml
ml
100%

Recipe Cost
 Category: Area:

Goma-Ae and Miso

Batch Size 200
Serving Size 20
Recipe Yield 100%
Number of Servings 10

Ingredients: Cost per Sub Unit

30 ml Ichiban Dashi $ $0.08
90 g Sesame Seeds Toasted and Ground $ $0.02
20 g Sesame Paste $ $0.02
30 ml Cooking Sake $ $0.02
1 tsp Usukuchi Shoyu Light $ $0.02
10 g Sugar Or Mirin $ $0.04
2.5 Tbsp Miso $ $1.04
Total Cost
Cost Per Serving

1. Mix all ingredient in a bowl very well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
o
ml
ml
100%

Recipe Cost
 Category: Area:

Shira-Ae (Tofu Dressing)

Batch Size 250
Serving Size 10
Recipe Yield 100%
Number of Servings 25

Ingredients: Cost per Sub Unit

200 g Pureed Tofu $ $0.08
50 g Sesame Seeds Ground and Toasted $ $0.02
3 Tbsp Salt $ $0.02
20 g Sugar $ $0.04
Total Cost
Cost Per Serving

Preparation Method:
1.Mix all ingredients well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ing)
ml
ml
100%

Recipe Cost
 Category: Area:

Takimiso
Batch Size 200
Serving Size 20
Recipe Yield 100%
Number of Servings 10

Ingredients: Cost per Sub Unit

100 g Shiro Miso White Miso $ $0.08
100 ml Sake $ $0.02
Total Cost
Cost Per Serving

1. Place all the ingredients in a pot and gently cook until the mixture resembles miso again.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 ml
ml
100%

Recipe Cost

ixture resembles miso again.

eration.
s
 Category: Area:

Sumiso-Ae (Miso and Vinegar Dressing)

Batch Size 250
Serving Size 10
Recipe Yield 100%
Number of Servings 25

Ingredients: Cost per Sub Unit

200 g Takimiso Cooked Miso $ $0.08
1 each Egg Yolk Japanese Egg $ $0.02
90 ml Rice Vinegar $ $0.02
2 tsp Sugar $ $0.04
Total Cost
Cost Per Serving

Preparation Method:
1.Mix all ingredients well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ar Dressing)
ml
ml
100%

Recipe Cost
 Category: Area:

Bainiku-Ae (Pickled Plum Dressing)

Batch Size 120
Serving Size 20
Recipe Yield 100%
Number of Servings 6

Ingredients: Cost per Sub Unit

60 ml Umeboshi Plum seeded $ $0.02
50 ml Sake $ $0.02
2 tsp Tosa-joyu $ $0.02
2 tsp Mirin $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Place all ingredients a bowl and mix well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
m Dressing)
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Kinome-Ae (Herbed Miso Dressing)

Batch Size 350
Serving Size 50
Recipe Yield 100%
Number of Servings 7

Ingredients: Cost per Sub Unit

50 g Kinome chopped $ $0.02
300 g Takimiso Cooked Miso $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 Dressing)
ml
ml
100%

Recipe Cost

eration.
s
 Category: Area:

Kimo-Ae/Tomowata-Ae (Fish Liver Dressi

Batch Size 400
Serving Size 50
Recipe Yield 100%
Number of Servings 8

Ingredients: Cost per Sub Unit

200 g Seafood Liver Steamed $ $0.02
200 g Seafood Steamed and Chopped $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ver Dressing)
ml
ml
100%

Recipe Cost
 Category: Area:

Shirako-Ae (Milt Dressing)

Batch Size 400
Serving Size 50
Recipe Yield 100%
Number of Servings 8

Ingredients: Cost per Sub Unit

200 g Shirako $ $0.02
200 g Seafood or Vegetables $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Place all the ingredients in a bowl and mix well.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ing)
ml
ml
100%

Recipe Cost
 Category: Area:

Uni-Ae (Sea Urchin Dressing)

Batch Size 60
Serving Size 20
Recipe Yield 100%
Number of Servings 3

Ingredients: Cost per Sub Unit

100 g Sea Urchin $ $0.02
30 ml Sake $ $0.02
30 ml Usukuchi Shoyu $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Place all ingredients in a bowl and mix well with a whisk over a double boiler. (Placing
the mixing bowl directly over the boiling water every 15 secs while whisking)
2. Once thickened, remove from the heat and strain through cheesecloth or a sieve.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
ressing)
ml
ml
100%

Recipe Cost

over a double boiler. (Placing

cs while whisking)
gh cheesecloth or a sieve.

efrigeration.
ness
 Category: Area:

Shuto-Ae Dressing of Salted Entrails

Batch Size 60
Serving Size 20
Recipe Yield 100%
Number of Servings 3

Ingredients: Cost per Sub Unit

100 g Shuto $ $0.02
200 ml Sake $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredients and chill.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
lted Entrails
ml
ml
100%

Recipe Cost

efrigeration.
ness
 Category: Area:

Zunda-Ae Dressing (Edamame Dressing)

Batch Size 200
Serving Size 20
Recipe Yield 100%
Number of Servings 10

Ingredients: Cost per Sub Unit

200 g Edamame Ground or Pureed $ $0.02
5g Sake $ $0.02
Tbsp Usukuchi Shoyu $ $0.02
1 Tbsp Sake $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredients and chill.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
me Dressing)
ml
ml
100%

Recipe Cost

n.
 Category: Area:

Mizore-Ae Dressing (Daikon Dressing)

Batch Size 100
Serving Size 20
Recipe Yield 100%
Number of Servings 5

Ingredients: Cost per Sub Unit

100 g Daikon Grated $ $0.02
1 Tbsp Tosa-zu Dashi Vinegar $ $0.02
1 Tbsp Ginger Grated for Juice $ $0.02
1 Tbsp Chili Powder $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredients and chill.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
 Dressing)
g
g
100%

Recipe Cost

n.
 Category: Area:

Midori-Ae Dressing
Batch Size 100
Serving Size 20
Recipe Yield 100%
Number of Servings 5

Ingredients: Cost per Sub Unit

100 g Cucumber Grated $ $0.02
1 Tbsp Tosa-zu Dashi Vinegar $ $0.02
1 Tbsp Ginger Grated for Juice $ $0.02
Total Cost
Cost Per Serving

Preparation Method:
1. Mix all ingredients and chill.

Storage: Store covered under refrigeration.

Shelf Life: 3 days, check for freshness
g
g
g
100%

Recipe Cost

n.