Synopses & Reviews
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.”
Synopsis
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".
Synopsis
The best selling and most beloved food manga of all time
As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissioned the creation of the Ultimate Menu, a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shirō, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food.
Few foods inspire as much passion and partisanship as the dish of noodles in broth known as ramen. Hot or cold, plain or miso, from fancy fusion creations to humble roadside takeout, ramen is truly a beloved food, one that can give rise to fierce loyalty or fiercer criticism (not to mention the occasional fistfight). In this volume of Oishinbo, Yamaoka and company inquire into the soul of ramen, from the flour used in the noodles to the chickens used in the broth. And where there's ramen, there's gy za: little dumplings made with a variety of fillings and served as a side dish. Will Yamaoka be able to create an ultimate gy za before Kaibara creates a supreme one?
About the Author
Manga writer and essayist extraordinaire Tetsu Kariya graduated from prestigious Tokyo University. Kariya was employed with a major advertising agency before making his debut as a manga writer in 1974 when he teamed up with legendary manga artist Ryoichi Ikegami to create Otoko Gumi (Male Gang). The worlds of food and manga were forever changed in 1983 when Kariya, together with artist Akira Hanasaki, created the immensely popular and critically acclaimed Oishinbo.
Series Description
Right to Left (Japanese Style)