The sauces we make
Kai Sauce- blend of our shoyu base and yuzu kosho creates a salty citrus kick
Spicy Aioli- sriracha, sambal and our shoyu base emulsified to create a creamy spicy sauce.
Spicy Miso- salt, spice and citrus all combined to create our unique take on Miso.
Spicy Ponzu- the perfect blend of salt and spicy brought together by a mix of peppers and yuzu juice.
Yuzu Miso- yuzu juice and miso blended perfectly to create a creamy citrus sauce.
Ponzu- citrus infused shoyu
The Fish we use
Yellowfin Tuna -Wild, long-line caught off the Island of Kiribati in the Western Pacific Ocean.
Albacore Tuna -Wild caught off the Islands of Fiji.
Scottish Salmon – Responsibly Farmed in Northwest Scotland.
Black Cod – Wild caught in California, USA
Friend of The Sea, a non-profit organization whose mission is to conserve the marine habitat. Their seal approves sustainable fishing practices.
The Aquaculture Stewardship Council is an independent, international non- profit organization that promotes the best environment and social aquaculture practices.
Marine Stewardship Council, “keep it wild” they take efforts to keep ocean healthy, with their blue label you can trace your fish back to a sustainable source.
The Monterey Bay Aquarium Seafood Watch helps consumers and business choose seafood that’s fish or farmed in ways that will keep our oceans healthy for generation to come.