• yama-mama-sauces

    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!

     

     

  • lobster-bomb-yama-mama

    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.
  • sushi-rice-yama-mama

    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.
  • fried-rice-yama-mama

    Pineapple Fried Rice Recipe

    Pineapple Fried Rice

    Shopping List/Ingredients

    • ½ cup of Thinly Sliced Chicken Breast, or
      Alternative: Pork, beef, or 4-6 Shrimp (peeled and deveined)
    • ¼ cup of Yama Mama’s Specialty Sauce
    • 1 egg
    • 4 tablespoon of Vegetable Oil
    • 1 ¼ cups of Cooked Jasmine Rice
    • ¼ cup of Pineapple chunks
    • 2 tablespoons of Peas & Carrots mix
    • 2 tablespoons of Sliced Onions
    • 1chopped Scallion Stem
    • ¼ cup of toasted Cashew Nuts (OPTIONAL)

    Tools

    • Medium-Sized Frying Pan
    • Spatula

    Cooking Instructions

    1. Heat the pan over medium-high heat to evaporate any residual moisture.
    2. Add 4 tablespoons of vegetable oil to the pan and heat until the oil smokes slightly.
    3. Crack egg to the heated pan and scramble for a few seconds. Be careful, hot oil may splatter.
    4. Add your choice of protein into the pan and continue to stir.
    5. Once the meats or shrimps are almost cooked, add cooked Jasmine rice, pineapple chunks, sliced onion, peas & carrots mix, and (optional) toasted cashew nuts to the pan and stir to incorporate all ingredients.
    6. Add ¼ cup of Yama Mama’s Seasoning Sauce to the pan and continue to stir until the sauce has evenly coated the rice for about 2 minutes.
    7. Plate the fried rice and garnish with chopped scallion.
  • pad-thai-yama-mama

    Pad Thai Recipe

    Pad Thai

    Shopping List/Ingredients

    • ½ cup of Thinly Sliced Chicken Breast
      Alternatives: Pork, beef, or 4-6 Shrimp (peeled and deveined)
    • ½ cup of Yama Mama’s Pad Thai Sauce
    • 1 egg
    • 4 tablespoons of Vegetable Oil
    • 1/2 cup of Rinsed & Dried Bean Sprouts
    • 1 Chopped Scallion Stem
    • 1 cup of Pre-soaked (approximately 3-4 hours) Rice Noodle, packed firmly
    • 2 tablespoons of Crushed Peanuts (OPTIONAL)
    • Lime wedge

    Tools

    • Medium-Sized Frying Pan
    • Spatula

    Cooking Instructions

    1. Heat the pan over medium-high heat to evaporate any residual moisture.
    2. Add 4 tablespoons of vegetable oil to the pan and heat until the oil smokes slightly.
    3. Crack egg to the heated pan and scramble for a few seconds. Be careful, hot oil may splatter.
    4. Add your choice of protein into the pan and continue to stir.
    5. Once the meats or shrimps are almost cooked, add 1 cup of rice noodles and toss in the pan to coat the noodles for approximately 30 seconds.
    6. Add ½ cup of Yama Mama’s Pad Thai Sauce to the pan and stir until the noodle absorbed most of the sauce about 1-2 minutes.
    7. Add half of the bean sprouts and 1 tablespoon (optional) of crushed peanuts to the pan and toss the noodles.
    8. Plate the Pad Thai and garnish with the rest of the bean sprouts, chopped scallion, lime wedge, and crushed peanuts.