My Sauces made a trip to Chicago as part of training for the upcoming Sushi Bar that will be opened by me and my Chef Master who resides in Chicago. I am visiting for two weeks for training but also to figure out how to incorporate my three sauces into the menu.
Miso will be utilized for the broiled sea bass, sushi roll, salad dressing for a specific salad and appetizers.
Hot Sauce will be utilized for a Spicy Tuna Tartare and Some Spicy Poke Bowls .
Balsamic Glaze will be incorporated as the Sweet Soy Balsamic for Appetizers from the kitchen, added or splashed over some tartare dishes or seared tuna salad.
Yes, these sauces are really versatile and will be demonstrate its worth once again when we open the sushi bar this fall.