Gyoza is a dumpling with chopped cabbage, garlic, spring onions, and meat. One small gyoza contains five main nutrients, namely protein, fat, carbohydrates, vitamins and minerals, so that qualifying as a perfect dish, we can add according to taste.
Gyoza is so popular that many shops sell not only in the form of frozen or cold gyoza but gyoza is also fully cooked to take home.
Gyoza is from China. In northeastern China (formerly called Manchuria), although boiled gyoza is popular, people there also eat gyoza called “pot-stickers” similar to Japanese stick gyoza or gyoza made in iron skillets. It also says that South China originates from steamed gyoza, which is popular in the form of dim sum.
The origin of baked-famous gyoza in Japan is now apparently inspired by roasting the rest of the boiled gyoza.
The history of gyoza in Japan is quite long. In the first Japanese period, the food served was called Mitsukuni Tokugawa, also known as Komon from Mito. He was curious about everything and said the first Japanese to eat ramen and cheese too.
Gyoza spread throughout Japan simultaneously after World War II. It was said that people familiar with the Northeast of China introduced gyoza in Japan. Today, gyoza has been developed in its own way, penetrating in the food culture in Japan as well as ramen and curry and rice.
“Local Gyoza” refers to gyoza which is cooked with unique local ingredients and its own cooking method, and is eaten with a special sauce of our own taste.
Utsunomiya City and Hamamatsu City compete with each other during the biggest consumption gyoza in Japan, and the competition makes headlines and fills up TV news programs. We can enjoy local gyoza not only the cities above, but also in Kamata, Ota-ward, Tokyo, Kobe-city, Tsu-city, Fukushima-city, as well as many other places throughout Japan.