Yakumi Pan Set (8 inners) 435x145mm
435 x 145mm stainless steel frame with eight removable 105 x 67 x 57mm tins. The yakumi tray that keeps a Japanese garnish station in order.
A yakumi tray is where a Japanese kitchen keeps its condiments and garnishes: grated ginger, wasabi, sliced spring onion, momiji-oroshi, each in its own tin and each within reach through service. This is the eight-tin set, made in Japan in stainless steel. The outer frame measures 435 x 145mm and holds eight removable tins of 105 x 67 x 57mm, so you can lift one out to refill, chill or wash without breaking down the rest of the line. Sat Bains and The Ledbury both run this eight-tin set.
Why Chefs Choose This
- Service-ready mise en place: eight tins keep garnishes separate and to hand, so the line stays quick and clean.
- Used in serious kitchens: yakumi pans from us are in kitchens including Restaurant Story, Le Manoir, Ikoyi and Paul Ainsworth at Number 6.
- Stainless and hard-wearing: non-reactive with acidic and salty condiments, with no coating to chip or wear through.
- Modular tins: lift out a single tin to refill, swap or wash without disturbing the others.
How to Use
- Sushi counter: hold grated ginger, wasabi, spring onion and momiji-oroshi within reach of the board.
- Hot line: organise chopped aromatics, citrus zest, chilli and finishing salts.
- At the pass: keep herbs and finishing garnishes sorted and quick to plate.
- Bar and pastry: any station that needs small components kept apart, from a garnish rail to a dessert section.
Yakumi (薬味) translates literally as medicine flavour, from yaku (薬, medicine) and mi (味, flavour). It is the Japanese name for the small aromatic condiments served with a dish to sharpen and balance it: grated ginger and wasabi, sliced spring onion, shiso, myōga, momiji-oroshi (grated daikon with chilli), shichimi and yuzu zest. The idea is that the right garnish lifts a dish, and in older thinking helped the body too. Because yakumi are prepared fresh and used in small amounts, Japanese kitchens keep them in a dedicated tray at the point of service, which is exactly what this set does.
Learn more: Japanese Spices and Seasonings
What is a yakumi tray used for?
Holding prepared condiments and garnishes in separate compartments so a chef can finish dishes quickly and consistently. On a sushi counter it keeps ginger, wasabi and spring onion to hand; on a hot line it organises aromatics, zest, chilli and salts. Each tin can be prepped, chilled and refilled on its own, and the set wipes down fast at the end of service. It is a quiet piece of kit that makes a station run faster without anyone noticing it is there.
Product Details
| Type | Yakumi pan set (薬味), condiment and garnish tray |
| Material | Stainless steel |
| Outer Frame | 435 x 145mm |
| Inner Tins | 8 removable, 105 x 67 x 57mm each |
| Cleaning | Hand wash or dishwasher |
| Spares | Replacement tins sold separately |
| Origin | Japan |
| Best Used As | Mise en place for condiments and garnishes |
Can you buy replacement tins?
Yes. The spare small yakumi tins match the 105 x 67 x 57mm tins in this set, so you can replace a damaged or lost tin, or keep spares prepped in the fridge and swap a full tin straight onto the line instead of stopping to refill.
Which yakumi tray size should I choose?
It depends on how many garnishes a station runs. This eight-tin set suits a busy sushi counter or a hot line carrying a wide range of condiments. For a smaller station, or where bench space is tight, the three-tin yakumi set covers the essentials in a smaller footprint. Plenty of kitchens run the eight-tin set on the main pass and a three-tin set on a second station.
How do I clean and care for it?
Lift the tins out and hand wash them or put them through the dishwasher; stainless steel takes both. Dry them before restacking to avoid water marks. The frame wipes clean with a damp cloth. With no coating to chip or wear, the set holds up to years of daily commercial use.
SKU : S0842