Nakamura屋 Co., Ltd. (Headquarters: Shinjuku-ku, Tokyo, President: Hiroyuki Shimada) and Yamamori Co., Ltd. (Headquarters: Kuwana-shi, Mie Prefecture, President: Keisuke Mitsubayashi) jointly held their first media seminar on Wednesday, July 1, 2026, titled "Make 'Eating Curry' a Reason for the 'Extreme Heat of Summer 2026'. Spices and Herbs to Regulate the Five Senses in Summer – Taught by Professionals! Techniques to Turn Retort Curry into a "Blissful Dish".

Background of the Event

With the new meteorological term "extreme heat day" being established to refer to days where the maximum temperature reaches 40°C or higher, and with the expectation of harsh heat similar to last year, the heat is inevitably expected to be a major societal concern again this year.

To combat this extreme heat, Shinjuku Nakamura屋, which first introduced authentic Indian curry to Japan in 1927, and Yamamori, which brought "Thai curry" to Japan in 2000 and advocates for being a "bridge between Thailand and Japan," have joined forces.

The event featured a seminar titled "Spice and Herb Habits to Regulate the Five Senses in Summer," followed by an introduction to the retort curries from both companies. A chef demonstrated techniques for enjoying curry even in extreme heat, and many participating media representatives and experts shared Japan's summer eating habits of enjoying curry during the hot season.

Program:

1) [Special Lecture] "Spice and Herb Habits to Regulate the Five Senses in Summer": Miya Ohira

2) [Demonstration] "Techniques Taught by Professionals to Turn Retort Curry into a "Blissful Dish"

3) [Tasting Session] Spice x Herb Collaboration / Arrangement Recipes

Special Lecture: "Spice and Herb Habits to Regulate the Five Senses in Extreme Heat"

Miya Ohira, a "scent translator" and spice life advisor, explained two contrasting approaches: the "heat and circulation" brought by the dry spices of Indian curry, and the "wind and refreshing sensation" created by the fresh herbs of Thai curry. She explored the appeal of "food culture enjoyed with the five senses" that awakens the body's senses and proposed the role of curry spices and herbs in comfortably enduring extreme heat and incorporating them into a new summer lifestyle.

Demonstration: "Techniques Taught by Professionals to Turn Retort Curry into a "Blissful Dish"

In a demonstration by the two companies, a collaborative menu featuring three types of curry from Shinjuku Nakamura屋 and three from Yamamori was introduced. Professional "techniques" were also demonstrated to enhance the characteristics of each menu and create a restaurant-quality taste.

The arrangement recipes were sampled at the venue. In particular, the "Thai Massaman Curry" served with cilantro and mint, and a lemon wedge, received comments such as "surprisingly refreshing" and "I was surprised it tasted so summery!" due to the unexpected combination. In addition to this, a total of six arrangements were introduced, including Yamamori's "Thai Green Curry" and "Gaeng Pa," along with the three Shinjuku Nakamura屋 curries.

● Comments from the Professionals in Charge of Arrangements:

【Mikito Uryu, Meister at Nakamura屋 Co., Ltd.】

"The 'Indian Curry' series is a retort curry that boasts authentic flavor, allowing you to enjoy the fragrant original spices and overwhelming ingredient texture cultivated through restaurant cooking techniques since 1927 (Showa 2).

Today, we provided arrangements for the purpose of showcasing professional techniques, but even when eaten as is, you can fully experience the spices. We hope this will be an opportunity for people to feel more familiar with spices."

【Pakamas Tansilipin, Head Chef at Yamamori Co., Ltd. (Siam Garden)】

"Reflecting the local climate and environment, 'Gaeng' (curries) exist in dozens of varieties across Thailand and are a culture that developed alongside rice consumption. Their complex flavors, using abundant ingredients, herbs, and spices, are now loved worldwide. Thai Green Curry, loved in Japan, is one of the most popular Gaengs. Green curry is considered a dish for special occasions, a healing dish, and a dish for hospitality.

All the arrangements you enjoyed today are recipes actually enjoyed locally. Please try them with ingredients easily available in Japan."

Arrangement Recipes – Taught by Professionals! Techniques to Turn Retort Curry into a "Blissful Dish"

<Shinjuku Nakamura屋>

★ Indian Curry Beef Spicy

Add Tempering Oil

<Additional Ingredients>

・Cinnamon, Cardamom, Cloves (all whole)

<Instructions>Heat oil in a frying pan just enough to cover the spices over low heat. Once fragrant, remove from heat, strain the spices, and mix the appropriate amount into the warmed Beef Spicy.

★ Indian Curry Spicy Chicken

Add Simmered Masala

<Additional Ingredients>

・Cardamom, Black Pepper, Cloves, Cumin, Cinnamon, Coriander, Bay Leaf, Water, Salad Oil<Instructions>Add the appropriate amount of simmered masala to the warmed Spicy Chicken and mix well.

★ Indian Curry Vegetable

Add Spice Powder and Deep-Fried Summer Vegetables

<Additional Ingredients>

・Cardamom, Black Pepper, Cloves, Cumin, Cinnamon, Coriander

Summer Vegetables: Cherry Tomatoes, Zucchini, Eggplant

<Instructions>Dry-roast the spices, then grind them into a powder. Deep-fry the summer vegetables, coat them with the spice powder, and top the warmed Vegetable curry.

<Yamamori>

★ Thai Green Curry ★

Fresh Basil Topping

<Additional Ingredients>

・Basil (chopped) ... 4-5g

・Basil (for topping) ... as needed

・Bell pepper (stir-fried) as desired

<Instructions>Top the warmed Thai Green Curry with basil and stir-fried bell pepper.

★ Thai Massaman Curry ★

Refreshing Herb and Lemon Topping

<Additional Ingredients>

・Cilantro (chopped) ... 2-4g

・Spearmint (chopped) ... 2g

・Lemon wedge ... 1 slice

<Instructions>Sprinkle chopped cilantro and spearmint over the warmed Thai Massaman Curry. Squeeze lemon as desired.

★ Thai Gaeng Pa Curry ★

Chunky Boiled Vegetable Topping

<Additional Ingredients>Pumpkin, King Oyster Mushrooms, Okra, Green Beans, Bell Peppers, and other desired vegetables

(cubed)... approx. 30-40g each

*Cut vegetables into bite-sized pieces and boil.

<Instructions>Place the boiled vegetables on top of the warmed Thai Gaeng Pa Curry, mix well, and enjoy.

What is Yamamori Thai Curry ~ Thai Curry is "Herb Curry"

Yamamori expanded into Thailand in 1988. At that time, they were involved in a joint venture for canned food manufacturing. Subsequently, they began producing Japanese soy sauce with a local partner company, expanding their business by providing high-quality soy sauce for the restaurant and food manufacturing industries.

While introducing Japanese food culture to Thailand, they also wanted to introduce Thai food culture to Japan, leading to the launch of "Thai Curry" in 2000. The name "Thai Curry," originally referring to "Gaeng" (curry) eaten over rice in Thailand, has now become established as a genre of curry in Japan.

The "Thai Curry" series, made with generous amounts of local herbs, chicken, and vegetables, now comprises nine varieties. Yamamori believes that the essence of Thai curry lies in its herbs and delivers Thai curries made with luxurious fresh herbs from designated farms, possible due to local manufacturing.

<Yamamori Thai Curry Series>

<Shinjuku Nakamura屋>

Founded in 1901 as a bakery. Currently, the company is involved in the manufacturing and sales of various Western and Japanese confectionery, bread, and other food products, as well as operating restaurants.

Chuka Man (steamed buns), Mooncakes, and Pure Indian Curry will celebrate their 100th anniversary next year.

Under its management philosophy of "Pursuing True Value and Sharing the Joy of It," Nakamura屋 strives to provide food that integrates into people's lives and brings them joy through ingenuity and challenge.

<Yamamori>

Established in 1889 in Mie Prefecture, Yamamori is a long-standing comprehensive food manufacturer with 137 years of history. Since its origins in soy sauce brewing, the company has continued to "challenge transformation," consistently adapting to changing market needs through industry-first technologies and marketing innovations.

The company operates as an enterprise that creates customer smiles by developing products with the concept of "Entertainment & Health" based on the "deliciousness" supported by its vast recipe base and experience.

<Company Overview>

Company Name: Yamamori Co., Ltd.

Representative: Keisuke Mitsubayashi, Representative Director, President and Executive Officer

Head Office Location: 6-103 Hidamari-no-oka, Kuwana-shi, Mie Prefecture

Founded: 1889

Established: 1951

Capital: 435 million yen

Number of Employees: 806 (including part-time workers)

Business Activities: Manufacturing and sales of soy sauce, dipping sauces, sauces, retort pouch foods, beverages, etc.

Official Website: https://www.yamamori.co.jp/

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  • Source: PR TIMES
  • Category: Eventレポート