edamame

edamame are young green soybeans served in lightly steamed or boiled pods. they’re usually sprinkled with a touch of salt to highlight their naturally sweet and nutty flavour. a popular snack or starter – just pop them straight into your mouth from the pod!

ramen

ramen is one of the most beloved japanese dishes – a hot broth with wheat noodles, typically based on meat or fish. each region has its own take, from clear to rich and creamy broths, often flavoured with soy sauce or miso. it’s served with a variety of toppings like spring onions, nori, marinated egg, bamboo shoots or slices of meat. a nourishing, well-balanced dish packed with umami flavour.

gyoza

gyoza are japanese dumplings filled with meat (usually pork) and vegetables, wrapped in a thin dough. originally inspired by chinese jiaozi, the japanese version is typically smaller, thinner and more garlicky. they can be fried, steamed or both (yaki gyoza – first pan-fried, then steamed). often served with a dipping sauce made from soy sauce, rice vinegar and sesame oil.

shichimi

a traditional japanese spice mixture. we make ours with 7 secret ingredients

ponzu

ponzu is a citrus-based sauce commonly used in japanese cuisine. it has a refreshing, slightly tangy flavour and is typically made from citrus juice (such as yuzu, sudachi or lemon), soy sauce, mirin, and katsuobushi flakes (dried tuna). thanks to its balanced taste, it’s perfect as a dip for gyoza or sashimi, in salads, or as a marinade for meat and tofu. ponzu adds freshness and depth to dishes – it’s subtle, yet incredibly flavourful.

kimchee

a traditional korean side dish, usually made by fermenting or pickling various types of vegetables – most commonly cabbage, radish, cucumber or carrot. besides adding a tangy and spicy flavour to meals, it also supports digestion. in korean cuisine, it’s served with almost every dish and is well known for its probiotic benefits.

teriyaki

a sweet soy marinade commonly used in asian cuisine. it combines soy sauce with ingredients like sugar, garlic, ginger and sesame oil. it gives meat and fish a rich umami flavour, gentle sweetness and a signature juicy glaze. perfect for grilling, roasting or stir-frying.

miso

a thick paste that adds a deep, savoury richness to many traditional japanese dishes. miso is made by fermenting soybeans (often with rice or barley) using a special koji culture. the result is a bold, salty flavour with subtle nutty and earthy notes. it’s a staple in soups, sauces and marinades – and also a great source of probiotics and protein.

yasai

japanese for ‘vegetables’. when you see ‘yasai’ on the wagamama menu it usually means the dish is vegetarian-friendly