The Mise en Place Tray Trusted by Two- and Three-Star Kitchens

A yakumi tray is where a Japanese kitchen keeps its garnishes in order: grated ginger, wasabi, sliced spring onion, momiji-oroshi, each in its own tin, each within reach through service. This is the eight-tin set, Japanese-made in stainless steel, and chefs who run one on the line include Sat Bains (2 Michelin stars) and Brett Graham of The Ledbury (3 stars). The outer frame measures 435 x 145mm and holds eight removable tins, so you can lift one out to refill or wash without breaking down the rest of the line.

What yakumi means

Yakumi (薬味) translates literally as medicine flavour, from yaku (薬, medicine) and mi (味, flavour). It is the Japanese term for the small aromatic condiments served alongside a dish to sharpen and balance it: grated ginger and wasabi, sliced spring onion, shiso, momiji-oroshi (grated daikon with chilli), shichimi and yuzu zest. The idea is that the right garnish lifts a dish the way a remedy settles the body. Because these condiments are prepared fresh and used in small amounts, a Japanese kitchen keeps them sorted in a dedicated tray at the point of service, which is exactly what this set is built for.

Learn more: Japanese Spices & Seasonings

What is a yakumi tray used for?

A yakumi tray holds prepared condiments and garnishes in separate compartments so a chef can finish dishes quickly and consistently during service. On a sushi counter it keeps ginger, wasabi and spring onion to hand; on a hot line it organises chopped aromatics, zest, chilli and salts for mise en place. The removable tins mean each garnish can be prepped, chilled and refilled on its own, and the whole set wipes down fast at the end of service. It is one of those quiet pieces of kit that makes a station run faster without anyone noticing it is there.

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