Cabi Kaizen Log
Last updated on Feb 27 2026
Cabi Kaizen Log is where we track what worked, what felt off, and what we will improve next. Even when something tastes good, we keep refining ingredients and costs so more people can enjoy it, a little better each time.
Feel free to send us a feedback at hi@cabifoods.com
Egg Era
| # | Version | Date | Updates | Feedback / Reasons to change | Status |
|---|---|---|---|---|---|
| 4 | 5.2.1 | 02.27.26 | Testing | ||
| 5 | 5.2.0 | 02.27.26 | Testing | ||
| 7 | 5.1.4 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Active |
| 8 | 5.1.3 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 9 | 5.1.2 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 10 | 5.1.1 | 09.16.25 | Viscosity adjustment | Filling and pouring were inconsistent | Deprecated |
| 11 | 5.1.0 | 09.11.25 | Standardization to high acidity rice vinegar | A more stable flavor and safety margin was needed | Deprecated |
| 12 | 5.0.1 | 08.28.25 | Optimization of formulation for line testing | It needed to run smoothly on equipment | Deprecated |
| 13 | 5.0.0 | 08.19.25 | Formulation changes based on the line test | The recipe behaved differently at scale | Deprecated |
| 14 | 4.3.1 | 02.27.26 | Testing | ||
| 15 | 4.3.0 | 02.27.26 | Testing | ||
| 16 | 4.2.2 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Active |
| 17 | 4.2.2 | 08.14.25 | Rice vinegar and yuzu juice balance adjustment T69 | Improving overall flavor harmony | Deprecated |
| 18 | 4.2.1 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 19 | 4.2.1 | 08.14.25 | Rice vinegar and yuzu juice balance adjustment T68 | Improving overall flavor harmony | Deprecated |
| 20 | 4.2.0 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 21 | 4.2.0 | 08.14.25 | Rice vinegar and yuzu juice balance adjustment T67 | Improving overall flavor harmony | Deprecated |
| 22 | 4.1.5 | 08.11.25 | Chili pepper and amazake amount adjustment T66 | Improving overall flavor harmony | Deprecated |
| 23 | 4.1.4 | 08.11.25 | Chili pepper and amazake amount adjustment T65 | Sweetness and heat needed balancing | Deprecated |
| 25 | 4.1.2 | 11.27.25 | Process Improvement | Overall consistency and repeatability needed improvement | Deprecated |
| 26 | 4.1.2 | 08.10.25 | Chili pepper amount adjustment T63 | We needed to standardize heat | Deprecated |
| 27 | 4.1.1 | 10.30.25 | Adjusted viscosity by adding water | The product felt too thick and needed better flow | Deprecated |
| 28 | 4.1.1 | 10.30.25 | Adjusted viscosity by adding water | The product felt too thick and needed better flow | Deprecated |
| 29 | 4.1.1 | 08.10.25 | Chili pepper amount adjustment | We needed to standardize heat | Deprecated |
| 30 | 4.1.0 | 09.11.25 | Standardized rice vinegar to high acidity vinegar | This gave more reliable acidity and shelf stability | Deprecated |
| 31 | 4.1.0 | 08.10.25 | Chili pepper amount adjustment | We needed to standardize heat | Deprecated |
| 32 | 4.0.1 | 08.28.25 | Optimized formulation for the line test and improved the process | We needed both better flavor consistency and smoother processing | Deprecated |
| 33 | 4.0.0 | 08.19.25 | Formulation adjustment at the line test | The recipe behaved differently during production | Deprecated |
| 34 | 4.0.0 | 08.09.25 | Switch to free range eggs | Flavor and color improved | Deprecated |
| 35 | 3.2.7 | 06.26.25 | Spice level adjustment | Final fine tuning | Deprecated |
| 36 | 3.2.6 | 06.26.25 | Spice level adjustment | The finish felt unbalanced | Deprecated |
| 37 | 3.2.5 | 06.26.25 | Spice level adjustment | Heat masked umami | Deprecated |
| 38 | 3.2.4 | 06.26.25 | Spice level adjustment | Too spicy for everyday use | Deprecated |
| 39 | 3.2.3 | 06.26.25 | Spice level adjustment | Too spicy for everyday use | Deprecated |
| 40 | 3.2.2 | 06.05.25 | Chili pepper screening | Others were too sharp | Deprecated |
| 41 | 3.2.1 | 06.05.25 | Chili pepper screening | Some batches felt dull | Deprecated |
| 42 | 3.2.0 | 08.09.25 | Trial production of sugar free version | Making sure to try a healthier version | Deprecated |
| 43 | 3.2.0 | 06.05.25 | Chili pepper screening | Heat varied between batches | Deprecated |
| 44 | 3.1.3 | 05.02.25 | Egg yolk plus amazake version antioxidant screening | Long term consistency was still uncertain | Deprecated |
| 45 | 3.1.2 | 05.02.25 | Egg yolk plus amazake version antioxidant screening | We monitored gradual flavor drift | Deprecated |
| 46 | 3.1.1 | 05.02.25 | Egg yolk plus amazake version antioxidant screening | Sweetness affected stability | Deprecated |
| 47 | 3.1.0 | 08.09.25 | Tested egg yolk ratio | We were dialing in richness and emulsification | Deprecated |
| 48 | 3.1.0 | 05.02.25 | Egg yolk plus amazake version | The flavor felt smoother | Deprecated |
| 49 | 3.0.3 | 05.01.25 | Egg yolk plus sake lees version antioxidant screening | Start developing our current product to be better | Deprecated |
| 50 | 3.0.2 | 05.01.25 | Egg yolk plus sake lees version antioxidant screening | Start developing our current product to be better | Deprecated |
| 51 | 3.0.1 | 08.14.25 | Minor formulation adjustments | Small tweaks were needed to bring everything into balance | Deprecated |
| 52 | 3.0.1 | 05.01.25 | Egg yolk plus sake lees version antioxidant screening | Start developing our current product to be better | Deprecated |
| 53 | 3.0.0 | 08.09.25 | Switched to free range eggs | Flavor and color improved noticeably | Deprecated |
| 54 | 3.0.0 | 05.01.25 | Egg yolk plus sake lees version | To stabilize the flavor with eggs! | Deprecated |
| 80 | 2.1.2 | 06.26.25 | Trial production using 20% sweetened egg yolk | We wanted to understand how sweetness affected texture and stability | Deprecated |
| 86 | 2.1.1 | 06.26.25 | Added oxidation prevention | The flavor shifted over time and needed protection | Deprecated |
| 88 | 2.1.0 | 06.26.25 | Reduced sugar | The sweetness felt distracting | Deprecated |
| 89 | 2.0.0 | 05.04.25 | Egg yolk only version | We needed a baseline to understand what the eggs alone contributed | Deprecated |
| 96 | 1.4.1 | 02.27.26 | Testing | ||
| 97 | 1.4.0 | 02.27.26 | Testing | ||
| 99 | 1.3.2 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 100 | 1.3.1 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Active |
| 101 | 1.3.0 | 01.16.26 | Adjusting acidity and texture | Fine-tuning acidity and mildness for improved usability | Deprecated |
| 110 | 1.2.0 | 09.11.25 | Standardized rice vinegar to high acidity vinegar | Flavor and acidity were more stable with one consistent vinegar | Deprecated |
| 121 | 1.1.0 | 05.04.25 | Combined egg yolk with MIRA mayo powder | The texture felt more cohesive when richness was supported | Deprecated |
| 122 | 1.1.0 | 09.02.25 | Considered using amazake instead of sugar for sweetness | We wanted a softer, more natural sweetness instead of a sharp sugar taste | Deprecated |
| 123 | 1.0.2 | 09.02.25 | Used rice vinegar together with high acidity vinegar to adjust umami | To deepen umami while keeping acidity clean and balanced | Deprecated |
| 124 | 1.0.1 | 08.28.25 | Optimized the formulation for the line test | To make sure the recipe behaved consistently during real production | Deprecated |
| 126 | 1.0.0 | 08.19.25 | Baseline for the Cabi mayo line test | Cabi Original Mayo! | Deprecated |
Pre- Egg Era
| # | Version | Date | Updates | Feedback / Reasons to change | Status |
|---|---|---|---|---|---|
| 28 | 4.1.1 | 10.30.25 | Adjusted viscosity by adding water | The product felt too thick and needed better flow | Deprecated |
| 55 | 2.6.2 | 08.18.25 | Process improvement | Production consistency needed improvement | Active |
| 56 | 2.6.1 | 08.03.25 | Adjustment of habanero powder amount | The spice level was overwhelming | Deprecated |
| 57 | 2.6.0 | 07.04.25 | Switch to MIRA mayo powder version 2 | The formula felt too heavy | Deprecated |
| 58 | 2.5.3 | 06.26.25 | Heat level adjustment | Richness softened the spice too much | Deprecated |
| 59 | 2.5.2 | 06.26.25 | Heat level adjustment | Acidity and spice felt unbalanced | Deprecated |
| 60 | 2.5.1 | 06.26.25 | Heat level adjustment | The heat lingered too long | Deprecated |
| 61 | 2.5.0 | 06.26.25 | Heat level adjustment | The spice hit too fast | Deprecated |
| 62 | 2.4.3 | 06.05.25 | Chili pepper screening | Heat changed over time | Deprecated |
| 63 | 2.4.2 | 06.05.25 | Chili pepper screening | Heat consistency was lacking | Deprecated |
| 64 | 2.4.1 | 06.05.25 | Chili pepper screening | Heat quality varied too much | Deprecated |
| 65 | 2.4.0 | 06.05.25 | Chili pepper screening | Heat quality varied too much | Deprecated |
| 66 | 2.3.3 | 05.02.25 | Switch to amazake plus antioxidant screening | Long term stability needed confirmation | Deprecated |
| 67 | 2.3.2 | 05.02.25 | Switch to amazake plus antioxidant screening | Flavor faded faster than expected | Deprecated |
| 68 | 2.3.1 | 05.02.25 | Switch to amazake plus antioxidant screening | Sweetness altered oxidation behavior | Deprecated |
| 69 | 2.3.0 | 05.02.25 | Switch to amazake | The sake lees tasted too sharp | Deprecated |
| 70 | 2.2.2 | 04.10.25 | Antioxidant screening | Shelf stability needed improvement | Deprecated |
| 71 | 2.2.1 | 04.10.25 | Antioxidant screening | Oils developed off notes | Deprecated |
| 72 | 2.2.0 | 04.10.25 | Antioxidant screening | Flavor changed during storage | Deprecated |
| 73 | 2.1.9 | 03.25.25 | Adjustment of sake lees addition sake lees paste type #1 15% | We compared different fermentation / sake lee characteristics | Deprecated |
| 74 | 2.1.8 | 03.25.25 | Adjustment of sake lees addition sake lees type #2 15% | We compared different fermentation / sake lee characteristics | Deprecated |
| 75 | 2.1.7 | 03.10.25 | Adjustment of sake lees addition sake lees paste type #1 10% | We compared different fermentation / sake lee characteristics | Deprecated |
| 76 | 2.1.6 | 03.10.25 | Adjustment of sake lees addition sake lees paste type #2 10% | We compared different fermentation / sake lee characteristics | Deprecated |
| 77 | 2.1.5 | 03.10.25 | Adjustment of sake lees addition sake lees paste type #3 10% | We compared different fermentation / sake lee characteristics | Deprecated |
| 78 | 2.1.4 | 03.06.25 | Sake lees screening Ozeki sake lees paste | We compared different fermentation / sake lee characteristics | Deprecated |
| 79 | 2.1.3 | 03.06.25 | Sake lees screening sake lees paste type #2 | We compared different fermentation / sake lee characteristics | Deprecated |
| 81 | 2.1.2 | 03.06.25 | Sake lees screening sake lees paste type #3 | We compared different fermentation / sake lee characteristics | Deprecated |
| 82 | 2.1.13 | 04.02.25 | Texture adjustment | We wanted a cleaner finish | Deprecated |
| 83 | 2.1.12 | 04.02.25 | Texture adjustment | The mouthfeel was still unsatisfying | Deprecated |
| 84 | 2.1.11 | 04.02.25 | Texture adjustment | The mouthfeel was still unsatisfying | Deprecated |
| 85 | 2.1.10 | 04.02.25 | Texture adjustment | The mouthfeel was still unsatisfying | Deprecated |
| 87 | 2.1.1 | 03.06.25 | Sake lees screening sake lees paste type #4 | We compared different fermentation / sake lee characteristics | Deprecated |
| 90 | 2.0.0 | 03.06.25 | Use of MIRA mayo powder version 1 for emulsification and richness | The emulsion lacked body | Deprecated |
| 91 | 1.9.0 | 03.21.24 | Adjusted guar gum and xanthan gum | The texture became too elastic-y | Deprecated |
| 92 | 1.8.0 | 03.21.24 | Added guar gum and xanthan gum | We needed better structure and overall stability | Deprecated |
| 93 | 1.7.0 | 02.14.24 | Added guar gum | The texture felt loose and lacked creaminess | Deprecated |
| 94 | 1.6.0 | 01.15.24 | Adjusted vinegar amount | The acidity felt too harsh and overwhelmed other flavors | Deprecated |
| 95 | 1.5.0 | 01.08.24 | Tried jalapeno | We wanted a fresher heat rather than sharp spiciness | Deprecated |
| 98 | 1.4.0 | 10.10.23 | Tried adding tomato paste | The flavor felt flat and needed more body and roundness | Deprecated |
| 102 | 1.3.0 | 10.10.23 | Tried different chili mixes | We were not satisfied with how the heat showed up and faded on the palate | Deprecated |
| 103 | 1.26.0 | 07.29.24 | Adjusted natural flavor content | Aroma became muted after storage | Deprecated |
| 104 | 1.25.0 | 07.19.24 | Adjusted individual ingredients | Small imbalances added up in the final flavor | Deprecated |
| 105 | 1.24.0 | 06.28.24 | Adjusted the manufacturing process | The texture changed when produced at larger scale | Deprecated |
| 106 | 1.23.0 | 06.19.24 | Adjusted oil content | The balance between richness and lightness was still off | Deprecated |
| 107 | 1.22.0 | 06.17.24 | Alternated xanthan gum with soy protein | We explored alternative ways to improve emulsification | Deprecated |
| 108 | 1.21.0 | 05.27.24 | Added xanthan gum with formulation adjustment | Flow and spread were still inconsistent | Deprecated |
| 109 | 1.20.0 | 05.06.24 | Added xanthan gum | Ingredients began settling during storage | Deprecated |
| 111 | 1.19.0 | 05.06.24 | Added citrus fiber and adjusted jalapeno | The heat needed rebalancing after texture improvements | Deprecated |
| 112 | 1.18.0 | 05.06.24 | Added citrus fiber | Water separation appeared over time | Deprecated |
| 113 | 1.17.0 | 05.06.24 | Used sake lees from a different sake brewery | The lack of stability in sake lees | Deprecated |
| 114 | 1.16.0 | 04.10.24 | Adjusted oil content reduced by 25g | To improve the texture | Deprecated |
| 115 | 1.15.0 | 04.10.24 | Adjusted oil content reduced by 20g | To improve the texture | Deprecated |
| 116 | 1.14.0 | 04.10.24 | Adjusted oil content reduced by 18g | To improve the texture | Deprecated |
| 117 | 1.13.0 | 04.10.24 | Adjusted oil content reduced by 10g | To improve the texture | Deprecated |
| 118 | 1.12.0 | 04.10.24 | Adjusted oil content reduced by 5g | To improve the texture | Deprecated |
| 119 | 1.11.0 | 04.10.24 | Adjusted oil content | The mouthfeel felt heavier than ideal | Deprecated |
| 120 | 1.10.0 | 03.21.24 | Adjusted guar gum and xanthan gum | It still did not spread the way we wanted | Deprecated |
| 121 | 1.1.0 | 05.04.25 | Combined egg yolk with MIRA mayo powder | The texture felt more cohesive when richness was supported | Deprecated |
| 125 | 1.0.0 | 05.04.25 | MIRA mayo powder version | We were looking for better emulsification and mouthfeel | Deprecated |
| 127 | 1.0.0 | 10.10.23 | First trial mixed the sake lees based mayo with sriracha | Establish an initial benchmark for heat and umami integration | Deprecated |
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