From Masayoshi Takayama's kitchen · Masa, New York
blend · herb sauce
★ STARRED KITCHENUmbermill Shiso-Leaf Dipping
From a starred kitchen
Ratio
RICE VIN 120
Ingredients
- SHISO20 g
- RICE VIN120 ml
- SALT18 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.