The Three-Tin Yakumi Set That Holds Its Temperature

When a station needs its garnishes kept honest at temperature, this is the set. Three stainless tins under a single lid, Japanese-made, sized to drop into an ice bath or a hot water bath so the condiments inside hold exactly where you want them. Rafael Cagali at Da Terra (2 Michelin stars) and Brett Graham of The Ledbury (3 stars) both run Yakumi pans on the pass. The outer frame is 330 x 145mm, each tin 136 x 106 x 59mm at 0.65L, and every tin lifts out for filling, chilling or washing.

Garnishes are only right at the right temperature

Yakumi (薬味) is the Japanese word for the aromatic condiments that finish a dish: ginger, wasabi, sliced spring onion, shichimi and the like, prepared fresh and used in small amounts. Keeping them at the right temperature matters as much as keeping them to hand. Grated wasabi dulls as it warms, a citrus dressing flattens, a butter sauce splits as it cools. A lidded stainless set like this is built to be dropped into an ice bath or a water bath so each condiment holds its condition through service. It is a small piece of mise en place doing the quiet work of keeping the last plate as sharp as the first.

Learn more: Japanese Spices & Seasonings

Can you put a Yakumi pan in an ice bath?

Yes. The set is stainless steel, so it sits safely in an ice bath or a hot water bath. Chefs use the ice bath to hold delicate or perishable garnishes, grated daikon, citrus, dressings, cold and fresh through a long service, and the water bath to keep warm sauces or clarified butter ready at the pass. Because the tins are removable, you can chill or warm one without affecting the others, and the lid keeps everything covered between orders. It is a simple way to control temperature at the garnish station without tying up a fridge drawer or a bain-marie insert.

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