sushinet
How about contacting Mizkan US?
I am not in the food industry, but registered at the Mizkan Japan to get ideas.
They give me tons of insights for my new recipes.
Ponzu gelee (jelly) seems to the product which they want to introduce to sushi chefs in Japan. http://www.mizkan-nakanos.co.jp/enet/menu/index.asp?code_03=022
If the new place where your husband open his restaurant has sister city programs with the Japanese ones, how about trying the sister recipe and making a fusion recipe with his? http://www.mizkan.co.jp/sushi/index.htm
An American chef currently working in Japan said "Japanese want something fresh, but American want something new". I thought his word was really interesting.
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