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Tackling the Summer Heat: Yamamori and Nakamuraya Joint Workshop

On July 1st, 2026, a remarkable media workshop took place, jointly organized by Yamamori Co., based in Kuwana City, Mie Prefecture, and Nakamuraya Co., located in Shinjuku, Tokyo. The theme of the workshop revolved around addressing the extreme summer heat anticipated in 2026, which is anticipated to bring days with temperatures exceeding 40°C. It was titled "Transforming Curry into a Delightful Dish: Spice and Herb Habits to Savor the Summer Sensations."

The Background of the Event

The establishment of the term "extreme heat day" highlights the growing concern over the intense summer heat in Japan. In light of the expected scorching conditions, the collaboration between Yamamori, known for introducing Thai curry to Japan in 2000, and Nakamuraya, which first brought authentic Indian curry to Japan in 1927, was deemed essential.

The event featured a seminar titled "Spices and Herbs to Engage the Five Senses in Extreme Heat," alongside presentations of both companies' retort curries. Chefs showcased their techniques for making delicious meals even in extreme temperatures, sharing the joy of curry as a summer food tradition in Japan with participating journalists and experts.

Program Highlights

1. Special Lecture: "Spice and Herb Rituals for the Summer Heat" by Miya Ohira, a specialist in aromatic cuisine.
2. Demonstration: Professionals demonstrated techniques to elevate retort curry to a gourmet experience.
3. Tasting Session: Collaboration recipes combining spices and herbs.

Special Lecture Insights

Miya Ohira, an aromatic translator and spice life advisor, elaborated on the contrasting effects of dried spices from Indian curry, generating warmth and circulation, versus the refreshing herbs in Thai curry, which evoke coolness and breeziness. She emphasized the importance of spices and herbs in facilitating a comfortable experience during the sweltering heat while proposing a new lifestyle for enjoying curry during Japan's summers.

Demonstration of Professional Techniques

During the demonstration segment, culinary experts from both Yamamori and Nakamuraya presented a collaborative menu of three curry dishes from each brand. They revealed professional techniques that transformed basic retort curry into gourmet meals. The process included the art of "tempering" using whole spices like cardamom and clove, which were heated in oil to release their fragrant qualities. The aromatic tempered oil was added to the retort curry, much to the delight of attendees, who expressed their surprise at the transformation in flavors.

Some comments from professionals involved in the recipe tweaks included:

• - Pakamas Tansilpinyo, Chef at Yamamori's Siam Garden: "The diverse curry culture in Thailand reflects centuries of culinary heritage. The green curry is particularly loved in Japan for its complex flavors, and today’s recipes are ones that locals cherish. They are easy to recreate using ingredients found here."
• - Mikito Uryu, Meister at Nakamuraya: "Our Indian curry series, developed since 1927, embodies the authentic blend of handmade spices, providing an exceptional retort curry experience that retains its original flavor even when consumed straight from the package. We hope to make spices more accessible to everyone."

Recipe Transformations: Techniques to Elevate Your Curry

Yamamori Curry Innovations

1. Green Thai Curry with Fresh Basil
- Additional Ingredients: Chopped basil, sautéed bell pepper.
- Method: Top warmed Green Thai Curry with basil and sautéed bell pepper.

2. Massaman Curry with Refreshing Herbs and Lemon
- Additional Ingredients: Chopped cilantro, spearmint, lemon slice.
- Method: Scatter chopped herbs over warmed Massaman Curry and serve with squeezed lemon.

Nakamuraya Curry Innovations

1. Spicy Indian Beef Curry with Tempered Oil
- Additional Ingredients: Whole cinnamon, cardamom, clove.
- Method: Heat spices in oil, strain, and incorporate into heated Beef Curry.

2. Spicy Indian Chicken Curry with Masala
- Additional Ingredients: A blend of various spices.
- Method: Stir in the masala blend into the warmed chicken curry.

3. Vegetable Indian Curry with Spice Powder and Fried Summer Vegetables
- Additional Ingredients: A mix of spices and assorted fried summer vegetables.
- Method: Roast spices, powder them, coat fried vegetables, and garnish warmed Vegetable Curry.

Nakamuraya and Yamamori Overview

Nakamuraya was founded in 1901 and opened its first café-restaurant, introducing India’s authentic curry in 1927. Their retort curry line has brought restaurant-quality flavors to homes since its inception in 1995.
Yamamori, established in 1889, has evolved from a soy sauce manufacturer to a diverse food company, dedicated to culinary entertainment and health through their innovative product offerings.

With this workshop, both companies uniquely showcased how spicy dishes can elevate summertime meals and how understanding spices enriches our culinary experiences during the hottest months of the year.