• Yama Mama's Sauces Trio

    Holiday Gift Idea

    Looking for a last minute gift idea for the foodie in your life? Rush into Yama Zakura to pick up our delicious trio of sauces. We have Lemon Cream, Pad Thai, and Specialty sauce ready for pick up!

    Right now we are running a holiday special. Purchase 1 bottle for $10, 2 for $18, or 3 for $24. Mix and match or get one of each. Perfect for stocking stuffers!

    Check out our recipe section for some inspiration on how to use your new sauces!

  • Yama Mama’s Lemon Cream Sauce Sparks Creativity in the Kitchen

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    Monique Visnaw is a regular customer at Yama Zakura, the flagship restaurant where Yama Mama, Anna Bouphavichith, created her signature sauces. One day, Monique picked up a bottle of Yama Mama’s Lemon Cream Sauce after a tasty meal at the restaurant and inspiration and creativity ensued in her own kitchen. Here is what she discovered.

    “I think I am addicted to this stuff,” Monique said to Chanthaly Pirdy who helps run the Yama Zakura dining room with her sister, Anna. Monique created two beautiful Lemon Cream dishes using organic ingredients that featured Salmon and Polenta.

     

    mv-6“My personal all organic creation and flare,” she called her first dish that included polenta, avocado, mozzarella cheese, basil, crispy bacon, home grown parsley, tomatoes, and nasturtium flowers. She shaped the polenta into bruschetta like pieces, sprinkled on the fresh toppings and drizzled the entire plate with Yama Mama’s Lemon Cream Sauce. “When I saw the pictures, I thought wow that looks gorgeous and delicious,” said Chanthaly.  So, we decided to share the inspiration with fellow Yama Mama’s Sauce lovers!

    For her second dish, Monique grilled some wild salmon and topped it with the sweet Lemon Cream Sauce that has a hint of fresh citrus flavor and pairs perfectly with seafood. She completed the plate with colorful grape tomatoes, fresh greens, and sesame seeds. “I can’t wait to see them posted,” said Monique about her dishes. We agree, and thank you for the inspiration!

    Share Your Creations

    Do you find yourself drizzling Yama Mama’s Signature Lemon Cream, Specialty, and Pad Thai sauces on nearly everything you make? Great! That is why the Yama Mama created these simple and delightful sauces – to make your life easier without skipping out on flavor. “Cooking with these sauces is so simple because you don’t need any other flavorings or spices, just fresh foods,” said Anna.

    We want to hear more about your Yama Mama creations.

    Post your pictures and mouthwatering descriptions on the Yama Mama Facebook Page with #yamamamasauces. Together, we can spread the word about how Yama Mama Sauces are inspiring mamas everywhere to keep it tasty and healthy in their own kitchens with Yama Mama Sauces.

     

     

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    Lobster Bomb Named Great Lobster Roll in New England by Phantom Gourmet

    Yama Zakura Lobster Bomb Named Great Lobster Roll in New England by Phantom Gourmet – The Secret is in the SAUCE!

    Phantom Gourmet, Boston’s #1 restaurant critic, announced his list of New England’s eight best Lobster Rolls – just in time for summer. The Lobster Bomb, served at Yama Zakura, Yama Mama’s signature restaurant, was recognized on this exclusive list alongside lobster rolls served at amazing restaurants in the region such as Row 34, Gather, Joe Fish, Belle Isle Seafood, Bostonia Public House, Red’s Eats, and Evelyn’s Drive-In.

    Watch the 8 Great Lobster Rolls video and read the full story here.

    “It is so exciting to see a sushi restaurant on this list! It just goes to show you that food has no boundaries when it comes to bringing people together to enjoy something they love,” said the Yama Mama Anna Bouphavichith, owner of Yama Zakura.

    Typically served as a sandwich style meal made with chopped lobster and melted butter on a hotdog bun, the lobster roll is thought to have originated in Connecticut in the early 1900’s. The sandwich is a favorite for anyone living in or visiting New England. The Yama Mama has been serving her version of the lobster roll for nearly a decade, and if you’ve never experienced this treat, get ready, it’s a bit different.

    Described by the Phantom himself as “a Japanese style lobster roll layered with chunks of luxurious lobster, soaking in a sweet lemon mayo that’s torched to create a warm, decadent masterpiece,” The Lobster Bomb at Yama Zakura transcends tradition and expectations.

    “I love seafood and wanted to incorporate a New England tradition with sushi when I created the Lobster Bomb, but the secret is in the sauce,” said Bouphavichith.

    The Yama Mama’s Lemon Cream Sauce

    Sushi chefs at Yama Zakura smoother the famous Lobster Bomb with Yama Mama’s Lemon Cream Sauce and then torch the mounds of lobster to serve warm.  This is what gives the Lobster Bomb its unique flavor.

    The Yama Mama recently bottled three of her signature sauces served at Yama Zakura, and good news, The Lemon Cream Sauce is available for purchase. Now, you can enjoy the famous Lobster Bomb in the comfort of your own home. Enjoy!

     

    Lobster Bomb Recipe

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    Yama Mama’s Sauces are IN THE BOTTLE

    After much anticipation and excitement, the Yama Mama’s Lemon Cream, Pad Thai and Specialty Sauces were bottled on Monday, April 11th, 2016, at Onofrio’s Ultimate Foods in New Haven, Connecticut.

    The sauces are now available for purchase at Yama Zakura in Northborough, MA.

    Just in time for Mother’s Day!

    Hooray!!

    The day was a family affair – The Yama Mama, Anna Bouphavichith, came with her husband, Stephen Kwan, their eight-year-old son, Jaxson, and her entire Yama Mama’s team to witness a personalized version of How It’s Made. “This is absolutely fascinating,” said the Yama Mama about the process which was documented by BRIO Production Studios and Lyria Garcia Photography.

    An educated engineer, Bouphavichith enjoyed sharing the bottling process with her young son who watched in anticipation as machines were calibrated to fill the first bottles of the Yama Mama’s Specialty Sauce – A zesty soy flavoring for marinade, rice, and stir-fry. The Specialty Sauce was once a secret ingredient to many of the fabulous fried rice dishes served at Yama Zakura. Now, fans of Yama Zakura can enjoy the flavor at home, on vacation, and at even when they are away to college!

    The Yama Mama team was treated to a tour of the Onofrio’s Ultimate Foods facility by Mr. Onofrio himself who was pleased to see a customer have so much passion about a product they’ve created. “It’s not every day we have a production crew come to document a bottling process. This just shows how passionate Anna is about her product and it will serve her well. We were proud to be a part of her excitement,” said Richard Onfrio.

    The Yama Mama was equally excited to have Onofrio’s Ultimate Foods bottle the first line of her signature sauces because the facility is local and family owned. “Family is so important to me, and local families make this even more special,” said Anna. The company was also helpful in assisting Yama Mama’s with certifications required to meet her marketing specifications.

    After the Specialty Sauce was calibrated, tested, and tested again (and again) by the Yama Mama herself, the bottles were filled and the excitement grew as the first thousand were capped, sealed, labeled, inspected, boxed, stacked, and readied for shipment to Yama Zakura.

    Next up was the Yama Mama’s Pad Thai Sauce. An exotic and bold flavoring for noodles and stir-fry dishes, the sauce is used in the mouthwatering chicken, shrimp, and tofu Pad Thai dishes served at Yama Zakura.

    After a quick lunch break, the crew at Onofrio’s Ultimate Foods finished off the day with the long awaited Yama Mama’s Lemon Cream Sauce.

    YUM!

    Used on the now famous Lobster Bomb served at Yama Zakura, the Yama Mama tested and re-tested her unique creamy and sweet mirin seasoning before giving the go to bottle.

    Everyone cheered when the last bottle was inspected and boxed.

    “This was such a magical experience. I can’t thank everyone enough for helping us get to this point,” smiled the Yama Mama as she held tight to her first three sauces. Yama Mama’s Sauces resulted from years of Yama Mama working in her restaurant; tasting and testing, pinching and dashing until perfection was created. Yama Mama perfection.

    Thanks to the hard work of everyone at Onofrio’s Ultimate Foods, the sauces are ready for YOU!

     

     

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    Lobster Bomb Recipe

    Lobster Bomb

    Ingredients

    • 1 cut sushi roll (See Sushi Rice Preparation)
    • 1 ½ cups of Yama Mama Lemon Cream Sauce and lobster meat (See Preparation Section Below)
    • 2 tablespoons of Panko – Japanese Bread Crumb (OPTIONAL)
    • 1 tablespoon of Tobiko
    • 1 tablespoon of Spicy Sriracha Sauce
    • 1 tablespoon of Unagi Sauce
    • Gari (Pickled Ginger)
    • Wasabi
    • Soy Sauce

    Meat for the Lobster Bomb

    NOTE: Measurements are for 1 Sushi Roll

    1. Heat 1 cup of the Yama Mama Lemon Cream Sauce in a pan on the stove until it begins to bubble.
    2. Add ½ cup of lobster meat to the pan and turn off the heat. Stir well.
    3. Set Aside.

    Assembly Instructions

    1. Arrange sushi pieces side-by-side on a plate so that the rice and vegetables are facing upwards.
    2. With a spoon, carefully scoop the Yama Mama Lemon Cream Sauce and lobster meatover each sushi piece.
    3. Lightly sprinkle panko across the roll.
    4. Drizzle Unagi/Kabayaki Sauce over the Roll.
    5. Finish off with Spicy Sriracha Sauce.
    6. Garnish with tobiko.
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    Sushi Rice Preparation

    Preparation for Sushi (Used in many rolls)

    Measurements are for one order of Lobster Bomb (8 pieces) but can be used with many sushi rolls

    Shopping List/Ingredients

    • 1 Avocado
    • 1 English Cucumber
    • ½ cup of Uncooked Sushi Rice
    • ½ cup of Water
    • ½ teaspoon of Salt
    • 1 ½ tablespoons of Rice Vinegar
    • Large Sheets of Nori Seaweed
    • ¼ teaspoon of Sesame Oil
    • A Pinch of Panko (Japanese Bread Crumb)(OPTIONAL)

    Tools:

    • Recommended: Vinyl Food-Grade Gloves
    • Knife
    • Cutting Board
    • Measuring Cups
    • Rice Cooker
    • Medium Sized Bowl
    • Bamboo Mat
    • Cooking Pan
    Avocado
    1. Completely peel one avocado.
    2. Cut in half and remove the pit.
    3. Cut into thin slices.
    Cucumber
    1. If the cucumber has film wrap, remove the plastic and wash thoroughly.
    2. Cut off 1 inch from each end of the cucumber.
    3. Cut the cucumber into 3 equal segments.
    4. Then, cut each individual segment in half so that the segments remain the same size length, approximately 4 inches.
    5. Cut each segment into strips measuring approximately 1/8 inches squared by 4 inches.
    Rice

    NOTE: Measurements are for 1 Sushi Roll.

    1. Measure ½ a cup of uncooked sushi rice and rinse it approximately 3-4 times.
    2. Add the rice to the rice cooker.
    3. Add ½ a cup of water to the rice cooker.
    4. Add ½ teaspoon of salt to the rice cooker.
    5. Standard rice cookers already have a timer that will go off when the rice is done cooking. This could either be a button that pops up or a light that turns on/off, depending on the type of rice cooker you have. Please refer back to your rice cooker’s instruction manual to find out which type of cooker you have.
    6. After the rice cooker has indicated that the rice has finished cooking (a button, timer, or light), let the rice rest in the pot for 10-15 minutes.
    7. Remove the rice from the rice cooker and transfer the rice to a bowl.
    8. Add about 1 ½ tablespoons of rice vinegar to the rice. Weave and mix thoroughly until all of the rice has been coated with the rice vinegar.
    Sushi Roll Assembly
    1. Lay out the Nori seaweed with the glossy side on the cutting board and the matted side facing up.
    2. Dab about ¼ teaspoon of sesame oil onto your gloves to prevent the rice from sticking.
    3. Take about 1 cup of cooked sushi rice and cover roughly 2/3 of the Nori seaweed. Be sure to spread the rice evenly.
    4. Create a single row of cucumber by placing 4 pieces where the rice meets the section of the rice-less Nori seaweed.
    5. Place 2 strips of avocado over the cucumber.
    6. Sprinkle panko across the vegetables. (OPTIONAL)
    7. Take the bottom 1/3 of the rice-less Nori seaweed and begin rolling it over the vegetables until the sushi roll has a cylinder shape.
    8. With a bamboo mat, tighten the sushi roll so it is firm.
    9. Begin cutting the roll in half and continue to cut the roll in halves into even segments until you have 8 pieces.
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    Spicy Tuna Yama Mama Bites

    Spicy Tuna Yama Mama Bites
    Serves 18 to 20 bites
    These healthy bites are gluten free and can also be vegetarian or made with the meat or seafood of your choice.
    You will need

    • 1 medium avocado, diced
    • 1 cup sweet onion, diced
    • 1 large Granny Smith apple, peeled and diced
    • 1 medium tomato, diced and remove seeds
    • 1 long English cucumber sliced about ¼ inch thick (peeling is optional)
    • 1 lb. of sashimi grade tuna
    • 1 medium lemon to squeeze
    • A pinch of salt
    • A pinch of pepper
    • 2 Tb of sriracha sauce
    • 1 Tb of Yama Mama’s Lemon Cream Sauce
    • Pickled ginger (optional)

    Directions

    1. Lay slices of cucumber on a serving dish and set aside.
    2. In a medium sized bowl, mix apple, avocado, onion, tomato, lemon juice, salt, and pepper. (This is Yama Mama’s Apple Salsa and is delish on anything!)
    3. In a medium sized bowl, mix tuna with Yama Mama’s Lemon Cream Sauce and sriracha sauce to create spicy tuna.
    4. Place a dollop of the spicy tuna mixture on each cucumber slice.
    5. Top spicy tuna with a dollop of Yama Mama’s Salsa.
    6. Drizzle more Yama Mama’s Lemon Cream Sauce on top if desired.
    7. Garnish with pickled ginger (optional).