Meet Ohashi Yasuyo (@chunmacchi): Jones Dairy Farm Brand Ambassador and Recipe Creator

Ohashi Yasuyo is the creator behind the account@chunmacchi and a Jones Dairy Farm Brand Ambassador. A former registered dietitian, she pairs nutritional know-how with real creativity, and her love of Jones Dairy Farm began, fittingly, with one bite of dry-aged bacon at Costco. She’s since visited the farm in Fort Atkinson, Wisconsin, and you’ll find many of the dishes she designed on the Jones Dairy Farm recipes page.

In this interview, Ms. Ohashi shares her love of cooking, the food trends she’s watching, and her favorite ways to cook with Jones Dairy Farm products at home.

When did you first fall in love with cooking and creating recipes? Was there something that sparked it?

It all started when I was a kid, making tamagoyaki (rolled omelet) as a snack to go with my dad’s drinks. That first omelet was probably lopsided and not very good, honestly. But my dad would praise me over and over—”This is delicious! Yasuyo, your tamagoyaki is the best.” It made me so happy that I’d make it almost every night, experimenting to figure out how to make it taste even better.

Looking back, I think I’ve always enjoyed cooking as a kind of “experiment” ever since I was little. And seeing my family and friends light up over something I’d made just pulled me in deeper and deeper.

You used to work as a registered dietitian. How does that experience show up in the recipes you create today?

What I learned as a dietitian is really the foundation for everything I create now. When I develop a recipe, I’m thinking not just about flavor but about nutritional balance—the building blocks of a healthy body. Beyond nutrition, I also care a lot about the “food for the soul”: how beautiful a dish looks, how fun it is to eat, how satisfying it feels.

And there’s one more thing I can’t leave out—food safety. No matter how delicious or nutritious a dish is, it means nothing if it isn’t safe to eat. My training as a dietitian quietly underpins all of that.

What food trend has caught your eye lately?

Lately I’ve been fascinated by how popular málà tāng (spicy hot pot soup) has become. Specialty shops keep popping up all over Japan, and you can really feel the momentum. Málà tāng has that bold, exciting kick to it, but it’s also healthy—you can pack in tons of vegetables. I think that balance of “genuinely satisfying but low on guilt” is exactly why so many people have fallen for it.

I’m personally really drawn to “guilt-free” cooking and eating—food that doesn’t skimp on flavor or satisfaction but goes easier on your body and mind.

Where do your new recipe ideas come from?

A lot of my ideas come from trying to recreate dishes at home that wowed me at a restaurant, or from the inspiration I get scrolling through Instagram feeds of restaurants and cooks abroad. Even when there’s no recipe published, I’ll save a photo or video that looks delicious and try to make my own version—imagining as I go, “What ingredients are they using? How did they make this?”

For me, creating recipes is really just an extension of that love of “experimenting” I’ve had since childhood.

Are there any ingredients or seasonings you’re obsessed with right now?

I love the combination of fermented seasonings and heat. Tabasco, harissa, gochujang—those are staples in my kitchen.

One I’ve rediscovered and been blown away by lately is kanzuri, a fermented chili seasoning from Myoko City in Niigata Prefecture. It has this sharp heat with a deep, savory umami underneath, and it works across Japanese, Western, and Chinese cooking alike. It’s wonderful as an accent in miso soup or on natto, of course, but even just stirring it into mayonnaise or salad dressing opens up the flavor beautifully. It’s become a real favorite of mine.

How did you first discover Jones Dairy Farm? What was your first impression once you actually tried it?

I think I first came across Jones Dairy Farm when I spotted their products at Costco. I still vividly remember the shock of tasting their dry-aged bacon for the first time. The richness of the meat, the smoky aroma, that firm, satisfying texture—every part of it was incredible. It honestly made me think, “What on earth have I been eating all this time?”

Ever since, Jones Dairy Farm products have held a special place in my heart.

Many people have seen Jones Dairy Farm products at Costco. Can you share your favorite ways to use them?

First, I’d love for people to keep it simple and just enjoy them as they are. Bacon changes character completely depending on how you cook it, so have fun finding your own perfect way to fry it. Canadian bacon is ready to eat straight away, which makes it a lifesaver on busy mornings. It’s high in protein too, so I often use it as a post-workout protein boost for the family.

The one I always keep stocked in my freezer is the breakfast pork patties. They cook up easily in the microwave and are a true rescue on those “There’s nothing to eat! I have to throw something together fast!” mornings. You can stir-fry them with vegetables, toss them into yakisoba, pasta, or fried rice. The ways to use them are endless.

Is there anything you always buy at Costco? Any items you’d recommend?

Jones products, naturally! I never leave without them. I actually start to feel anxious if they’re not in my fridge (laughs). Beyond that, I often pick up the Kirkland Signature 21 Grain Organic Bread, which pairs perfectly with Jones products. It has this hearty texture and a subtle sweetness I love. Lightly toasted, topped with Jones bacon and fluffy scrambled eggs. That’s the go-to breakfast in our house.

I also buy seasonal fruit a lot. Costco has such a great selection of organic products, so I tend to reach for those whenever I can.

Of all your recipes that have gone viral on Instagram, which one is your personal favorite?

Every recipe means something to me, but if I had to pick one, it would be my “spring-colored nanohana spring rolls.” It’s a spring-only recipe, but the rich, mellow flavor and gentle sweetness of Canadian bacon pairs beautifully with the slight bitterness of the nanohana (rapeseed blossoms). Using pre-cooked Canadian bacon also cuts down on frying time, which is a nice bonus.

And more than anything, they just look so gorgeous and cute. They bring an instant splash of spring to the table—it’s one of my absolute favorite dishes.

What’s your idea of a “reward meal” for yourself?

For me, a reward meal isn’t necessarily dinner at a fancy restaurant—though that’s lovely too. It’s gathering around the table with my family in our little backyard. We carry the table and chairs outside, fire up the BBQ for some meat and fish, light a few candles, and enjoy a drink together. The food doesn’t have to be anything special. That time spent with the family I love is the greatest reward of all.

Which Jones Dairy Farm products are you using the most these days? What do you usually pair them with?

There’s always something from Jones Dairy Farm in my fridge, but lately my most-used is the No Sugar Bacon. It’s thinly sliced, so it’s quick to cook even on hectic mornings.

I don’t just make the bacon the star of the dish, I often use it as the “unsung hero” behind the scenes. I’ll crisp it up and add it, oil and all, to a salad dressing, or use it as the base for soups and stir-fries. Just a little of that No Sugar Bacon’s savoriness and saltiness gives a dish so much more depth.

Do you ever hear back from people who’ve tried your recipes? How does it feel when you do?

I sometimes get messages through my recipe site from people who’ve made my dishes. “I make this all the time” is the kind of comment that makes me feel it’s all been worth it. To think that someone chose my recipe out of so many out there, and that it’s now part of their family’s table. Imagining that fills me with this warm sense that our tables are connected through the food. Those moments are a real joy for me.

Finally, is there anything you’d like to try or take on going forward—new recipes or new projects?

Lately I’ve quietly become obsessed with making chunky, vegetable-packed sauces, like the kind of salsa you’d put on tacos. If I chop up tomatoes, zucchini, celery, and herbs the night before and let them marinate in oil and seasonings, all I have to do in the morning is spoon it over toast. It’s effortless but lets me get plenty of vegetables in. It’s a really satisfying breakfast.

These little “make mornings a bit easier, a bit richer” ideas are something I’d love to keep sharing.

And someday, I’d love to take on teaching kids the joy and wisdom of cooking. Cooking isn’t just about filling your stomach. It’s a skill that helps you stand on your own two feet in life. If I could pass that on to the next generation, that would make me truly happy.