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Quality microgreens
Sushi-Grade Standards

Built for Omakase Kitchens

Sushi-grade microgreens at MicrogreenUSA means five production standards: clean cuts with zero bruising, visual grading on every tray, a 45-minute harvest-to-cold chain, documented food safety, and chef-ready packaging. Together they meet the bar set by exacting omakase and fine dining kitchens.

Pillar 01

Clean Cuts - Zero Bruising

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.

Fresh cut microgreens
Pillar 02

Visual Grading on Every Tray

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.

Color
Uniform Canopy Color
No yellowing, no pale patches, no uneven chlorophyll development. Color must be consistent across the entire tray.
Height
Height-to-Spec
Each variety has a target harvest height. Sunflower: 3-4". Radish: 2-3". Pea: 4-6". Consistent height ensures consistent plate geometry.
Density
Canopy Density
No bare patches, no thin areas. A dense, full canopy ensures the client receives maximum usable product per unit weight.
Purity
Zero Contamination
No substrate particles, no foreign matter, no seed hulls in packaged product. Our harvest technique and cleaning protocol ensure a pure product.
Pillars 03-05

Cold Chain, Food Safety & Packaging

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.

03
Cold Chain Integrity
Harvest-to-cold in under 45 minutes. Insulated shippers, seasonal gel packs, and temperature-monitored freight. Logs available per delivery.
04
Pathogen Testing & FSMA
Environmental swab program, FSMA-compliant food safety plan, lot traceability from seed to delivery. Certificate of Analysis available per shipment.
05
Chef-Ready Packaging
Anti-fog clamshells, vacuum sealed bulk bags, or living trays. Custom labeling for groups. Packaging materials are pre-cooled before filling.
Packaged microgreens
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Standards FAQ

Quality Questions

What does sushi-grade microgreens mean?

At MicrogreenUSA, sushi-grade is a production specification rather than a marketing term. It covers five pillars: clean cuts with zero bruising, visual grading of every tray, cold chain integrity from harvest to delivery, pathogen testing under an FSMA-compliant food safety plan, and chef-ready packaging. We use the standards of omakase kitchens as our benchmark for every decision.

How are microgreens graded before shipping?

Every tray is graded by eye against our published standards before it is packed. We check for uniform canopy color with no yellowing, height to spec (sunflower 3-4 inches, radish 2-3 inches, pea 4-6 inches), a dense canopy with no bare patches, and purity with no substrate, foreign matter or seed hulls. A tray that misses spec does not ship.

Why do clean cuts matter for microgreen shelf life?

Microgreens start to deteriorate the moment a blade damages cell walls, and oxidation begins at the cut within minutes. A microgreen cut with a dull blade shows browning at the stem base within 3-4 days, while a clean-cut product from our facility holds its color for 6-10 days under proper refrigeration. That is why we use sharp, sanitized stainless steel blades only.

What packaging do your microgreens come in?

Three chef-ready formats: anti-fog clamshells in 2, 4 and 8 oz sizes, vacuum-sealed bulk pouches in 1, 2 and 5 lb sizes for high-volume accounts and distributors, and uncut 10 x 20 inch living trays for live-cut presentation. Packaging is pre-cooled before filling, and custom labeling is available for restaurant groups.