Fresh Gyoza Workshop Ieyasu

Made with carefully selected fresh domestic vegetables in abundance. Garlic, which forms the backbone of the flavor, is kept to a minimum, and the synergy of umami is achieved by incorporating Hokkaido kelp and broth made from muroaji and bonito. This is a recommended gyoza from 'House-made' that realizes the synergistic effect of umami. The gyoza skin uses a blend of several types of wheat flour, using the highest quality 'gyoza skin exclusive flour'. We pursued the texture of 'crispy' and 'chewy' when eaten.