The team behind yusō
Every yusō is made with love in Amesbury, Massachusetts. Our team is passionate about providing products that are good for you and good for the planet.
locally made of sustainably-grown ingredients
women-owned and managed
supporting our local community
Omega-3 Rock Stars: Cold-Smoked Salmon is sustainably-grown (ASC or BAP certified) and locally-smoked
All natural Nori (dried seaweed)
Super premium, partially-milled (i.e. less processed), non-GMO, California-grown sushi rice
Healthy chickpeas; USA sesame seeds
Reusable cotton bags for delivery (instead of cardboard) whenever possible
Supporting our local community
We support "Our Neighbors’ Table" through contributions of ingredients for their weekly-meal program, yusō for the food pantry, time and money.
Our Team - woman owned/managed and supporting veterans
Founded in 2014, we are an FDA-inspected food company, located on the North Shore of Boston with distribution throughout New England.
Director of business developer
Kristen has over 15 years experience in customer service and sales management. She joins our team with knowledge of retail and direct to consumer sales. Kristen will help our retail partners build yusō sales through digital marketing and in-store tastings. Kristen works on building brand awareness and working with new accounts.
Derrick is the onigiri maker who does it all. Whether packaging, delivering, making onigiri, or keeping our plant spotless, we couldn’t do it without him. His food service and logistics background makes all the difference.
Frank joins us with 3+ decades of experience in food manufacturing, food science and technology. A Masters Degree in Food Science and Technology from University of Colorado forms the foundation of his career experience with companies such as Pilgrim Food, Pepsi and BonGrain. We are delighted to have Frank’s enthusiasm, knowledge and expertise.
Founder + CEO
Sarah has more than 30 years of business experience, including 14 years of tracking consumer trends in the United States. Sarah first experienced onigiri during a business trip to Japan, and was hooked at first bite. Sarah founded the company in 2014, and is the team’s HACCP and PCQI specialist.