Gyoza– tag –

Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. But in Kobe, the default is something different entirely. ...

Gyoza is Japan's beloved pan-fried dumpling — crispy on the bottom, juicy inside, and packed with garlic-seasoned pork and cabbage. Originally brought to Japan from China, gyoza has evolved into a distinctly Japanese dish with its own re...

Speaking of gyoza, many people will immediately think of Hamamatsu or Utsunomiya gyoza. However, Chiba Prefecture's local food "White Gyoza" looks completely different from the gyoza you've ever tried. These gyoza dumplings hav...

Gyoza may be one of the most popular Japanese street food. However, do you know that there are a lot of types of Gyoza and how many kinds you have eaten? It might surprises you that there is not only normal gyoza but also some special Ja...

Utsunomiya gyoza is a local dumpling specialty from Utsunomiya City in Tochigi Prefecture. The wrappers stay thin, the filling leans heavily on vegetables, and the flavour comes out light. Shops serve them pan-fried, boiled, or deep-frie...

Gyoza is Japan's beloved pan-fried dumpling — crispy on the bottom, juicy inside, and packed with garlic-seasoned pork and cabbage. Originally brought to Japan from China, gyoza has evolved into a distinctly Japanese dish with its own re...

Speaking of gyoza, many people will immediately think of Hamamatsu or Utsunomiya gyoza. However, Chiba Prefecture's local food "White Gyoza" looks completely different from the gyoza you've ever tried. These gyoza dumplings hav...

Gyoza may be one of the most popular Japanese street food. However, do you know that there are a lot of types of Gyoza and how many kinds you have eaten? It might surprises you that there is not only normal gyoza but also some special Ja...

Utsunomiya gyoza is a local dumpling specialty from Utsunomiya City in Tochigi Prefecture. The wrappers stay thin, the filling leans heavily on vegetables, and the flavour comes out light. Shops serve them pan-fried, boiled, or deep-frie...

Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. But in Kobe, the default is something different entirely. ...