#136 GyozaNews on Locally Produced and Consumed Gyoza
In this episode, Rikie Onodera, representative director of the Yaki Gyoza Kyokai, passionately discusses two carefully selected topics from the latest 'Gyoza News.' It is a content that will make you hungry as he explores the charm of new gyoza featuring an abundance of local ingredients.
Uncovering the secrets behind exquisite vegetable gyoza created by high school students.
As part of the 'Vegetable Mashi-Mashi Project' in Shizuoka Prefecture, the winning recipe from the 3rd High School Vegetable Gyoza Recipe Contest has officially been commercialized. These gyoza, conceived by students at Tagata Agricultural High School, feature a unique Western-style flavor profile using sun-dried tomatoes and basil. You will be drawn into the story of this dish, which is a true crystallization of local production and consumption, utilizing regional ingredients and school facilities.
The story of a local contest where Mie Prefecture ingredients shine is a must-listen.
In the segment about the 'Local Gyoza Contest' hosted by the Japan Chinese Cuisine Association, we introduce the news that a gyoza made with ingredients from Mie Prefecture was awarded the top prize. Developed by the local restaurant Chugoku Bishoku Shirakawa, these gyoza luxuriously incorporate a specific ingredient, making them a masterpiece packed with regional charm. In the second half of the episode, Rikie Onodera shares a deep-dive perspective while reviewing the actual judging list from the contest. Please listen to the full episode to hear the rest.
* This summary is generated automatically by AI and may contain errors.