I make this pretty much every week. It's 99% shelf stable (except for coconut aminos), so I keep it on a jar on the counter. Make sure you check the jar to make sure the lip is clean, and don't let it sit there forever (obviously).
If you don't have tahini, use sunflower butter or a really soft nut butter, or it won't mix well. Shake vigorously.
I like to add a little extra of the rice vinegar for a nice bite. Absolutely delicious!!
