I would have been happy with normal gyoza, but the curious side of me ordered the different ones every time. This furry looking gyoza was delish! The use of takopachi ingredients – Japanese mayonnaise with seaweed and dried bonito flakes – brought a whole new level of yummy to the classic pan fried gyoza.
And we didn’t just stop at ramen joints to enjoy gyoza. A special trip was made to the gyoza food museum in Namco Namjatown. It was like a food place where everyone sold gyoza. You can either eat at the individual stores, or order takeaway and feast at a general eating area.
Mini gyoza in beer broth
A set of cheesy gyoza, cold udon and lemonade
Related post: A taste of Japan: Ramen