Food

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The History and Evolution of Japanese Gyoza

Gyoza, which originated in China, came to Japan about 80 years ago and has developed uniquely in Japan. While boiled gyoza is the most common in China, yaki-gyoza became popular in Japan.

During the post-war reconstruction period, Japanese people embraced gyoza as an affordable and delicious food, leading to its nationwide popularity. 

Today, Japanese gyoza are beloved for their crisp exterior and succulent filling. Each region has its own style of gyoza, making it a deeply rooted part of Japan's culinary culture.🗾

6 kinds of famous local gyoza in Japan
Which one do you want to eat?

①Fukushima - Enban Gyoza
Arranged in a circular pattern and cooked, then served as is on a plate.

②Tochigi - Utsunomiya Gyoza
Packed with vegetables such as cabbage, Chinese cabbage, and garlic chives, with a thin wrapper.

③Chiba - White Gyoza
Fry the thick skin in oil until crispy.

④Shizuoka Hamamatsu Gyoza
Features a filling made with cabbage and onions, served with boiled bean sprouts on top.

⑤Kobe - Miso Sauce Gyoza
It is served with miso-based sauce.

⑥Fukuoka - Tetsunabe Gyoza
Bite-sized gyoza served sizzling hot in an iron skillet.