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soya beans steamed in their pods. pop them out of the pod straight into your mouth!
japanese dumplings, made by wrapping thinly-rolled dough around meat and vegetables. gyoza may be fried or steamed and are often served with a dipping sauce
traditional korean side dish of pickled vegetables
thick paste that provides a deep, earthy flavour to many traditional japanese meals. miso is made by fermenting soya beans
ponzu is a citrus-flavoured sauce often used in japanese cuisine
ramen is a popular japanese noodle dish combining wheat noodles in a meat -or fish- based broth, ramen is usually topped with spring onions and other vegetables for freshness and flavour
a traditional japanese spice mixture. we make ours with 7 secret ingredients
a sweet soy marinade that gives meat and fish a rich flavour and succulent shine
japanese for ‘vegetables’. when you see ‘yasai’ on the wagamama menu it usually means the dish is vegetarian-friendly