Yumiko
Meet Yumiko, a contemporary, Asian-inspired salad that perfectly responds to the demand for refined and surprising flavors in your kitchen. This well-balanced combination of black rice, pearl couscous, and carefully selected vegetables offers not only a rich taste experience, but also an attractive, colorful presentation on the plate.
Thanks to its harmonious mix of textures and its refined dressing, Yumiko is the ideal base or side dish for chefs who want to work efficiently without compromising on quality or creativity. A versatile addition to any hospitality concept, from lunch menus to premium takeaway and catering.
Our strengths
Quick to prepare, maximum yield.
Yumiko is ready to use and requires no additional preparation. Ideal for chefs who want to combine speed with a consistent, high-quality finish during busy service moments.
Zero waste, full control.
Thanks to its precisely portioned composition, you can work without trimming loss or leftovers. This allows you to maintain full control over food cost and avoid waste in the kitchen.
Longer shelf life, greater flexibility.
After thawing, Yumiko remains perfectly fresh for up to 5 days. This gives you the flexibility to plan more efficiently and handle peak moments with ease.
Endlessly versatile
Serve Yumiko as a fresh side dish, as a base for a bowl, or as a creative component in a signature dish. The salad fits effortlessly into a wide range of hospitality concepts.
Yumiko salad with grilled chicken skewers and teriyaki
Sharing dish – serves 4
Ingredients
- 400 g Yumiko salad
- 8 chicken skewers of 100 g each (± 800 g chicken in total)
- 120 ml teriyaki sauce
- 1 lime
- 1 bunch of chives, finely chopped
- 50 g crispy fried onions, finely chopped
- Sunflower oil, for grilling
Preparation
- Preheat the barbecue or grill and lightly brush the chicken skewers with oil.
- Grill the chicken skewers on all sides until cooked through and nicely golden brown.
- Brush the skewers with teriyaki sauce during grilling and allow it to caramelize briefly on the barbecue.
- Mix the finely chopped chives with the finely chopped crispy fried onions.
- Sprinkle this mixture evenly over the warm chicken skewers.
- Cut the lime into 8 wedges, remove the seeds and as much of the white pith as possible.
- Arrange the Yumiko salad on a large platter or plate.
- Place the chicken skewers on top of the salad.
- Finish with the lime wedges and serve as a sharing dish.
Asian-style salmon tartare with Yumiko, lime, sour cream, and crunchy seeds
Starter or light sharing dish – serves 4
Ingredients
- 400 g fresh salmon, skinless and boneless
- 2 tbsp olive oil
- 1½ tbsp soy sauce
- 2 tbsp lime juice
- A few drops of sesame oil
- Zest of 1 lime
- Salt and pepper, to taste
- 2 spring onions, finely chopped
- 1 lime, cut into wedges
- 400 g Yumiko salad
- 100 g sour cream
- 30 g crunchy seeds (e.g. sesame, pumpkin, or seed mix)
- Fresh herbs, finely chopped (e.g. chives, dill, or coriander)
Preparation
- Cut the fresh salmon into small cubes using a sharp knife.
- Gently mix the salmon with the olive oil, soy sauce, lime juice, sesame oil, and lime zest.
- Season with salt and pepper.
- Carefully fold in the finely chopped spring onions.
- Arrange the Yumiko salad on plates or a large serving dish.
- Shape the salmon tartare (optionally using a ring mold) and place it on or next to the Yumiko salad.
- Finish with dollops of sour cream, crunchy seeds, and finely chopped fresh herbs.
- Serve with lime wedges.
PRODUCT SHEET
Curious how to make the most of this Asian-inspired salad in your kitchen? Download the product sheet and discover all the practical information, complemented by inspiring recipe ideas.
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