A Japanese chef from Utsunomiya demonstrates how to make three different types of gyoza - Yaki Gyoza, Sui Gyoza, and the more traditional kind. He discusses the history of gyoza and the cultural significance of the dish in his hometown. He also shares tips on ingredient preparation and cooking techniques. He finishes by tasting the three kinds of gyoza and expressing his hope that viewers will be inspired to make gyoza at home.
1. The speaker is Yuji from Utsunomya, Japan.
2. Utsunomiya is known for its gyoza restaurants.
3. There is a lot of variety in gyoza restaurants in Utsunomiya.
4. The dumpling filling in Japan usually has more vegetables than meat.
5. Gyoza in Japan is influenced by Chinese culture.
6. The speaker is making a filling with shrimp and ground pork.
7. The speaker is using a tool called oroshigane to make mushroom powder.
8. The speaker is making Yaki Gyoza, Sui Gyoza, and Age Gyoza.
9. Soy sauce, rice vinegar, and spicy sesame oil are used to make the dipping sauce.
10. The speaker likes to eat gyoza with his fingers.