Sushi-grade is not a marketing word here — it is a production specification that defines every decision from seed selection to packaging. Our five quality pillars ensure every order meets the standard demanded by the most exacting Japanese and fine dining kitchens.
At the cellular level, microgreens begin to deteriorate the moment a blade damages cell walls. Oxidation begins at the cut surface within minutes. We use sharp, sanitized stainless steel blades for every harvest — never serrated, never dull, never reused between trays without sanitation. The result is a clean-cut stem that oxidizes minimally and holds color from harvest to plate.
This matters more than it sounds. A microgreen cut with a dull blade will show browning at the stem base within 3–4 days. A clean-cut product from our facility maintains pristine color for 6–10 days under proper refrigeration.
Before any tray is packaged and dispatched, it undergoes visual grading against our published quality standards. This human-eye inspection is the final checkpoint that no automated system can replace for visual produce.
The final three pillars address the product after harvest — the journey from our cutting room to your kitchen. These systems are where many microgreen producers fail, and where we invest most heavily.
