Oishinbo A la Carte GN (2009-2010 Viz) comic books

Volume 1 - 1st printing. "Japanese Cuisine!" Written by Tetsu Kariya. Art by Akira Hanasaki. Introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a manga, as informative as it is engaging. Softcover, 5 1/2-in. x 8 1/2-in., 272 pages, B&W. Cover price $12.99.

Volume 2 - 1st printing. "Sake!" Written by Tetsu Kariya. Art by Akira Hanasaki. In this volume, the focus shifts from food to drink--specifically, to sake. For centuries different types of sake have played the same roles in Japan as wine and beer have in the West, from inexpensive everyday drink to refined single-batch rarities. Above all, sake has been enjoyed as an accompaniment to a meal, and after a revelatory moment at a local pub, Yamaoka decides that drink pairings must be an integral part of the Ultimate Menu. So which foods go best with which drinks? Sit down, pour yourself a glass, and read on! Softcover, 5 1/2-in. x 8 1/2-in., 272 pages, B&W. Cover price $12.99.

Volume 3 - 1st printing. "Ramen and Gyoza!" Written by Tetsu Kariya. Art by Akira Hanasaki. 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 gyoza: little dumplings made with a variety of fillings and served as a side dish. Will Yamaoka be able to create an "ultimate" gyoza before Kaibara creates a "supreme" one? Softcover, 5 1/2-in. x 8 1/2-in., 272 pages, B&W. Cover price $12.99.

Volume 4 - 1st printing. "Fish, Sushi and Sashimi!" Written by Tetsu Kariya. Art by Akira Hanasaki. Things come to a head during the "Salmon Battle," which pits father against son in an epic contest to develop the best dish before a panel of judges. Will Yamaoka finally defeat Kaibara? Or will he once again be left in his father's shadow? Softcover, 5 1/2-in. x 8 1/2-in., 274 pages, B&W. Cover price $12.99.

Volume 5 - 1st printing. "Vegetables!" Written by Tetsu Kariya. Art by Akira Hanasaki. A series of culinary battles between Yamaoka and Kaibara Yuzan features the ingredient of vegetables, specifically cabbages and turnips. Softcover, 5 1/2-in. x 8 1/2-in., 268 pages, B&W. NOTE: "Oishinbo assumes the role of guide, steering its readers through a dizzying array of culinary possibilities..." - Julie Brau, Gastronomica Cover price $12.99.

Volume 6 - 1st printing. "The Joy of Rice!" Written by Tetsu Kariya. Art by Akira Hanasaki. In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of the Japanese kitchen but also of Japanese culture. When Yamaoka is asked by T zai's head chef for help in coming up with a new rice dish, what starts out as a simple culinary request rapidly grows into a disquisition into the past, present and future of Japan's food culture. Softcover, 5 1/2-in. x 8 1/2-in., 268 pages, B&W. Cover price $12.99.

Volume 7 - 1st printing. "Izakaya: Pub Food!" Written by Tetsu Kariya. Art by Akira Hanasaki. Yamaoka and Kurita investigate classic izakaya foods such as edamame and yakitori, devise new dishes to add to the menu of an old shop, and discover how the concept of "play" is essential to the enjoyment of food. Softcover, 5 1/2-in. x 8 1/2-in., 272 pages, B&W. Cover price $12.99.