It is believed that Gyoza dumplings first originated in China and later were introduced into Japanese cuisine. Then talented Japanese chefs added their own culinary twists and took the original recipes to new heights.
One of the main differences between Gyoza and other style dumplings is their wrapper. Gyoza wrappers are slightly thicker than Wonton wrappers. Gyoza dumplings are cooked in a number of different ways. Some are steamed while others are pan-fried and so on. There are a a number of different filling ingredients as well. Various kinds of vegetables and meat appear in Gyoza dumplings to create a great variation and increase Gyoza’s taste palate.
Gyoza dumplings are usually served with a dipping sauce which is a mix of soy sauce, rice vinegar and some Rayu chili oil.
There are a great number of Japanese restaurants that offer Gyoza dumplings as part of their menu but not all are created equal. Gyoza dumplings recipe is simple but it will take a culinary master to combine all the ingredients and create a delicate palette of flavors that can be universally appreciated.
SATORi Gyoza is proud of being one of the few restaurants that specializes in preparing a great variety of Gyoza dumplings as part of our everyday menu. Head to our restaurant and taste the difference for yourself.
Tuna or “Maguro” is the most popular fish for sushi and sashimi lovers all over the world. It is believed that more than 60% of the total catch is consumed in Japan alone.
Now, there is tuna and then there is tuna. We encourage you to know your tuna for it will elevate your sushi and sashimi taste palette and also allow you to develop a better understanding of the quality of the food that you are consuming. There is a great number of tuna used in making all sorts of sushi and sashimi creations and they are not all created equal. There are many species with many names and very different price tags.
There is a great number of resources online that have great information on different varieties of tuna used for culinary purposes but we found the following blog to be the most insightful.
In March of 2012 a documentary film is going to feature an 85 year-old sushi master named Jiro Ono. He is considered to be the world’s best sushi chef. Jiro owns a small sushi restaurant in a Tokyo subway station. Despite its unassuming atmosphere, Jiro’s restaurant has been awarded the prestigious 3 star Michelin review. Sushi lovers from around the world have been trying to get the coveted seat at Jiro’s restaurant and are willing to pay top dollar and endure the long waiting list to be able to sample his delicious culinary creations.
Jira has been perfecting his sushi making craft for most of his life. He has been seeking perfection from himself and his staff every day. He tastes every piece of fish and meticulously trains his employees to create the most impeccable sushi creations the world has seen. This feature documentary film explores Jiro’s relationship with his eldest son Yoshikazu who seems unable to live up to his full potential in his father’s shadow. David Gelb’s directorial debut JIRO DREAMS OF SUSHI is a masterful and elegant piece of filmmaking that chronicles Jiro’s life as a culinary master and a loving yet complicated father that hopes to prepare his worthy heir to continue his legacy.