What kind of gyoza do you remember when you hear “gyoza”?
Gyoza you ate in Utsunomiya? Or gyoza you ate at your favorite Chinese restaurant?
Or maybe it’s a gyoza made with a home-secret recipe.
Is your favorite gyoza skin thick? or thin?
The ingredients are Chinese cabbage? Or cabbage?
With soy sauce and vinegar? Or with the lemon and pepper?
With Beer? With Highball?
―etc…Maybe I guess everyone has a dumpling shit.
Gyoza is a dish that excites everyone.
Well, why don’t you enjoy eating the gyoza tonight?