PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Umbermill Shiso-Leaf Dipping

Independent adaptation of a publicly published Masayoshi Takayama recipe. Not affiliated with, sponsored by, or endorsed by Masayoshi Takayama.

Masayoshi Takayama's Umbermill Shiso-Leaf Dipping, from the published recipe.

Ratio

Ratio by volume: Rice Vinegar 120 ml
Rice Vinegar 120 ml

Ingredients

  • Shiso — 20 green shiso leaves (20 g)
  • Rice Vinegar — 1/2 cup unseasoned (120 ml)
  • Salt — 1 Tbsp kosher (18 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Umbermill Shiso-Leaf Dipping wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

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Provenance

Japanese sushi chef of Michelin three-star Masa in New York. Formerly Ginza Sushiko in Beverly Hills; omakase priced among the city’s highest, focused on premium fish and warm vinegared rice.

Originally published as Shiso-Leaf Dipping Sauce.

Adapted from a Masayoshi Takayama recipe (Masa Takayama / New York Magazine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Masa Takayama / New York Magazine (published as “Shiso-Leaf Dipping Sauce”). Full citation lives in Provenance.

Companion jar