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The Wagamama Cookbook
Our aim at wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the wagamama ethos. True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal this unique collection means that the stylish wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
192 pages, Paperback
First published May 20, 2004
173 people are currently reading
328 people want to read
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Displaying 1 - 22 of 22 reviews
April 5, 2018
(mine is the one that comes with a DVD (showing and teaching cooking techniques))
There are photos for many recipes. The author writes food columns, and has written other cookbooks too (at least one award won, so far, too).
This book has recipes from a restaurant chain that has places in UK, US, Ireland, Netherland, and Australia (at least). The first restaurant opened in London in 1992, and they focus on Japanese inspired dishes, especially noodles. The recipes here and at the restaurants concentrates on being fresh, of good quality, and quick (there's preparation, of course, but after that things are quickly ready).
Introduction talks about the equipment (though nothing much special is needed to make the food here), wok seasoning, presentation of things, and ingredients (stuff whose addresses for buying are in my book US/Canada-centric). Before main stuff comes some recipes for making stock, and some basic sauces. Each recipes is mostly for 2 people, which can then be made bigger for more people.
Some recipes that I found tempting (not including fish stuff because I have no interest in them; that said, I can see that those who like them will like the recipes here). Each recipe title is explained in a smaller title below it (which I'm not writing here, though some I mention would maybe benefit from it):
Yasai gyoza, Spiced tofu katsu, Chicken tama rice, Chicken ramen, Yaki udon, Zasai chicken gohan (the beef one looks great too), Roasted honey pork ramen, Ginger chile mushrooms, Yasai korroke, Yasai cha han, Yasai itameru, Asparagus and green-tea noodle salad, Ginger chicken salad, Hot beef salad, Lemongrass and chile crème caramel, Green tea drizzle cake.
There are some customer quotes and talk of restaurant facts/tips here and there (including the fact that 13,000 pounds of ramen noodles can go in a week). The mood of the book is pretty much what they aim for in the restaurants, cheerful and clear. I haven't yet watched the DVD, but I'm sure it is helpful to some. A good reading experience - and like any good cookbook, making you hungry for some.
There are photos for many recipes. The author writes food columns, and has written other cookbooks too (at least one award won, so far, too).
This book has recipes from a restaurant chain that has places in UK, US, Ireland, Netherland, and Australia (at least). The first restaurant opened in London in 1992, and they focus on Japanese inspired dishes, especially noodles. The recipes here and at the restaurants concentrates on being fresh, of good quality, and quick (there's preparation, of course, but after that things are quickly ready).
Introduction talks about the equipment (though nothing much special is needed to make the food here), wok seasoning, presentation of things, and ingredients (stuff whose addresses for buying are in my book US/Canada-centric). Before main stuff comes some recipes for making stock, and some basic sauces. Each recipes is mostly for 2 people, which can then be made bigger for more people.
Some recipes that I found tempting (not including fish stuff because I have no interest in them; that said, I can see that those who like them will like the recipes here). Each recipe title is explained in a smaller title below it (which I'm not writing here, though some I mention would maybe benefit from it):
Yasai gyoza, Spiced tofu katsu, Chicken tama rice, Chicken ramen, Yaki udon, Zasai chicken gohan (the beef one looks great too), Roasted honey pork ramen, Ginger chile mushrooms, Yasai korroke, Yasai cha han, Yasai itameru, Asparagus and green-tea noodle salad, Ginger chicken salad, Hot beef salad, Lemongrass and chile crème caramel, Green tea drizzle cake.
There are some customer quotes and talk of restaurant facts/tips here and there (including the fact that 13,000 pounds of ramen noodles can go in a week). The mood of the book is pretty much what they aim for in the restaurants, cheerful and clear. I haven't yet watched the DVD, but I'm sure it is helpful to some. A good reading experience - and like any good cookbook, making you hungry for some.
January 5, 2013
I've now perused The Wagamama Cookbook from cover to cover, digesting its advice and guidance, and selecting the first several items that I'll conquer in the coming week to 10 days. The gist of the book is introducing interested readers and cooks who may or may not be familiar with the restaurants of the same name to what is essentially "the way of the noodle" (think the Tao of noodles, you Tao of Pooh fans out there). What I most appreciate, however, is the non-partronizing, non-preachy and all-around good-natured tone of this book and the advice it offers. It engenders a spirit of exploration and encourages home cooks to try multiple versions of things, doesn't promote particular brands, and is quick to assure readers/food preparers that they need not invest in a whole bunch of new equipment to prepare, serve and enjoy the foods described in the book's pages. As an admitted culture history nerd, I greatly appreciated explanations for things such as precisely why noodle shops traditionally serve their fare in lacquer bowls (i.e., to keep the food warm yet allow the diner to lift the bowl to their mouth to consume the broth and appreciate its aroma without burning hands or lips), as just one of a handful of interesting bits of information I'd not previously considered.
Like the restaurants that inspired it, The Wagamama Cookbook is efficiently organized, not unnecessarily redundant (by which I mean there are several key bits of advice repeated in a couple places so that you don't miss out on the kernel of knowledge just because a particular recipe didn't catch your fancy), and only two or three modest typographical errors. It weighs in at just under 200 pages, and is precisely the right length and motivation to encourage kitchen adventurers to set off on what will doubtless be a highly enjoyable, tasty and healthful series of meals, snacks, desserts and/or beverages. Moreover, the book is generously illustrated (with color photos!), and both dishes themselves (i.e., a quick precis of each item's contents is provided immediately below its name on each page) and their preparation are succinctly yet thoroughly described.
I love starting a new year with a new set of recipes, and our household is definitely going to enjoy diving into these!
Like the restaurants that inspired it, The Wagamama Cookbook is efficiently organized, not unnecessarily redundant (by which I mean there are several key bits of advice repeated in a couple places so that you don't miss out on the kernel of knowledge just because a particular recipe didn't catch your fancy), and only two or three modest typographical errors. It weighs in at just under 200 pages, and is precisely the right length and motivation to encourage kitchen adventurers to set off on what will doubtless be a highly enjoyable, tasty and healthful series of meals, snacks, desserts and/or beverages. Moreover, the book is generously illustrated (with color photos!), and both dishes themselves (i.e., a quick precis of each item's contents is provided immediately below its name on each page) and their preparation are succinctly yet thoroughly described.
I love starting a new year with a new set of recipes, and our household is definitely going to enjoy diving into these!
July 6, 2009
The first cookbook from one of my favorite (albeit cheesy) restaurants in the UK. I love the concept of Wagamama as much as I love the food. I was thrilled to pick this up a few years ago, but regrettably, I don't cook from it often. When I do, however, the dishes are almost as good as they are in the restaurants.
July 3, 2025
The Wagamama Cookbook is a fantastic way to bring the bold, comforting flavours of the iconic UK-based restaurant into your own kitchen, especially for those of us in Australia, where Wagamama locations have sadly disappeared. The recipes strike a great balance between accessible and authentic, with plenty of inspiration drawn from Japanese cuisine, filtered through Wagamama’s signature style. For fans who miss their fix of ramen, katsu, and gyoza, this book is a welcome return.
What I Liked:
- The recipes are well laid out, with clear instructions and helpful tips for home cooks at any skill level.
- Dishes like chilli chicken ramen, yaki soba, and bang bang cauliflower recreate that Wagamama flavour surprisingly well.
- The photography and design are clean and modern. Exactly the vibe fans of the restaurant will remember.
What I Didn’t:
- Some ingredients can be tricky to find outside of specialty stores, especially in smaller Australian cities.
- A few recipes are simplified compared to the originals, which might disappoint purists looking for exact replicas.
- If you weren’t already a Wagamama fan, the style might seem more fusion than traditional Japanese.
What I Liked:
- The recipes are well laid out, with clear instructions and helpful tips for home cooks at any skill level.
- Dishes like chilli chicken ramen, yaki soba, and bang bang cauliflower recreate that Wagamama flavour surprisingly well.
- The photography and design are clean and modern. Exactly the vibe fans of the restaurant will remember.
What I Didn’t:
- Some ingredients can be tricky to find outside of specialty stores, especially in smaller Australian cities.
- A few recipes are simplified compared to the originals, which might disappoint purists looking for exact replicas.
- If you weren’t already a Wagamama fan, the style might seem more fusion than traditional Japanese.
May 30, 2017
Apparently Wagamama is a chain restaurant similar to PF Changs but specializing in Japanese-style food. I got this book at a yard sale and have never been to the aforementioned establishment, but I enjoy some tasty cultural appropriation to a moderate extent (I also have like 3 other authentic Japanese cookbooks). I mean, this book is great for what it is. I don't bother buying dumpling sauce because I can just make it myself using the recipe in this book. The recipes are tasty, if not entirely authentic, and while the layout is boring compared to some of the other books I have, it's still a nice book to look at. While I do love going all-out in terms of cooking, I also love the occasional cheap, white-washed imitation and this book has some pretty bang-up ones.
February 3, 2017
Every once in a while I go through phases of using specific cookbooks. I rediscovered this one in my cupboard, and was really glad I did. Although some of the ingredients are more eclectic, the recipes turn out generally really well, and I can imagine recreating dishes at "Noodle Box". Some of the recipes taste quite salty, so I adjust the seasoning.
January 13, 2019
So many yummy noodle recipes! Sauces, desserts, fruits, & juices, too.
September 2, 2021
A decent cookbook with a lot of western fusion Japanese food, one to add to your collection if you want to recreate some of the restaurants dishes at home
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November 18, 2021Waggy mama
August 6, 2010
I miss all the Wagamama outlets in London, but this cookbook is the next best thing. Recipes are straightforward (and so far have been successful for me), although some that require lots of sauces can be time-consuming. Fun to see all the pictures of familiar favorites (chicken chili men, katsu, amai udon) and to dream about making them.
October 16, 2017
I love this cookbook. I cook from it all the time. I think what I like the most about it is that there are always different and exciting things to try on the next page over, and even though some of the recipes are tough, it's fun having a go. It also has a range of recipes; ramen, noodles, rice, sides, fish, salads, juices... it really shows the variety that Japanese cuisine has to offer.
August 1, 2008
We found this restaurant when were in London a few years ago. We loved the atmosphere of family dining and the yummy noodles. A few weeks ago my husband was in Boston and found that they had opened one in the U.S. He bought me the cookbook. I have made a couple of the dishes and they are delicious!
January 27, 2020
A really nice recipe book but being 16 years old now is missing some of the recipes I really want. On the other hand it means it has some great things I wouldn't have thought to look for. A good go to for jazzing up your meals
Read
May 17, 2009Wagamama Cookbook and DVD by Hugo Arnold (2005)
Want to read
January 2, 2012Love it from the very beginning to the end. Easy recipes, zero fuss!
July 23, 2011
Lots of yummy things to try and straight-forward recipes so it's stress free!
February 29, 2012
There's a few recipes in here that you'll probably never every try - they're not all easy - but the instructions are easy to follow and the flavours are delicious. A must for all oriental food lovers
January 21, 2014
I appreciate the accessible recipes for ramen~something that seems more complicated the more I search for it!
March 31, 2018
Brilliant cook book
August 13, 2017
Some simple straight forward recipes to try. I like Japanese food but would never have thought of trying to cook it till I read this.
January 25, 2020
FANTASTIC
Been pulling together recipes of my fav meals out and this is perfect. Can't wait to try these out in the easy to follow guides.
Been pulling together recipes of my fav meals out and this is perfect. Can't wait to try these out in the easy to follow guides.
February 13, 2021
I've been craving a veggie katsu curry so much, this book may be my saviour.
Displaying 1 - 22 of 22 reviews