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Enjoy gyoza in style thanks to the Gyoza Gift Set from BEAMS JAPAN. The set of 4 ceramic plates are the ideal gift to lovers of Japanese cuisine, decorated with custom BEAMS JAPAN graphics for a pop of colour and culture. Ceramic Construction, 2 Large Gyoza Plates, 2 Small Plates, Custom Brand Logo, Made in Japan, BEAMS JAPAN. BEAMS JAPAN Gyoza Gift Set in White/Red

R to L (Japanese Style)As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n’ cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings. But as Yamaoka discovers in this volume, sometimes the simplest things are the best—and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find “The Soul of Ramen.”

R to L (Japanese Style)As part of the celebrations for its 100th anniversary, the publishers of the Tozai News have decided to commission the creation of the 'Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Shiro Yamaoka, an inveterate cynic who possesses no initiative, but does have an incredibly refined palate and an encyclopedic knowledge of food.Each volume of Oishinbo follows Yamaoka and his colleagues through another adventure on their quest for the Ultimate Menu. Now, the best stories from the hundred-plus volume series have been selected and compiled into A la Carte editions, arranged by subject.Noodles are an integral part of world cuisine, from East (pad thai) to West (lasagna), refined (lobster fettuccine) to humble (mac n’ cheese). But few noodle dishes evoke as much passion, ignite as much debate, or inspire such loyal devotees as ramen does in Japan. At first it seems like a simple thing: a bowl of noodles in broth with toppings. But as Yamaoka discovers in this volume, sometimes the simplest things are the best—and the hardest to perfect. Starting from scratch, with the flour to make the noodles and the meat to make the broth, he embarks a mission to find “The Soul of Ramen.”

Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.

What are your favorite Japanese dishes? Sushi? Surprisingly easy. Gyoza? Very easy. Karaage? Soooooo easy! Tempura? Stupidly easy. Yakitori, yakisoba, miso soup? Easy, easy, easy. It's easy to be intimidated by Japanese food, but in JapanEasy, Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. It covers all the basics before you get started preparing pickles, grilled squid, Katsu Curry, Yakisoba, Yakitori and much more. Step-by-step illustrations help guide readers through anything on the slightly trickier side. JapanEasy is a fun and simple guide to making your favorite Japanese dishes at home on a regular basis.

Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.