Foreign Foods in Japan –
Gyoza!

Posted on July 22, 2019 by Zojirushi America Corporation

Supagetti Naporitan. Hayashi Raisu. Kasutera. Japanese cuisine is full of foreign foods with a Japanese twist…and they’re ones that we all love!

Dumplings are no exception, and in this month’s series, we are excited (and hungry!) to talk about Japanese gyoza. Gyoza are a relatively “new” food in Japan, entering the cuisine during World War II, when Japanese soldiers stationed in Northern China fell in love with “jiaozi”, the Mandarin word for dumplings that “stick to the pot”.

Chinese jiaozi, more commonly known as potstickers in the US, are made with a wheat flour dough, rolled out and stuffed with meat and/or vegetables. The dough is on the thicker side, and the finished dumplings are typically of the size that they can be eaten in three to four bites. Jiaozi are made using the fry-steam-fry method, where they are first pan fried in oil in a wok, then steamed in the same wok with the addition of a little water, and then finished by cooking in the wok without the lid on so that the water evaporates and crisps up the dumpling.

When jiaozi were imported into Japan, they were modified to be more subtle and delicate, as much of Japanese cuisine is. The wheat flour dough, or wrapper, is much thinner for Japanese gyoza. And they are smaller, along with being crimped and folded differently from jiaozi. The fillings are chopping up to be much finer than the Chinese version and a dipping sauce of soy sauce, rice vinegar and ra-yu, or Japanese hot pepper oil, is a common accompaniment. Japanese gyoza are often filled with pork, chicken, cabbage, nira or chives, scallions, garlic, ginger, shiitake mushrooms and other vegetables. And the best part is that when making a big batch of gyoza, leftovers can be frozen!

Cooking gyoza is similar to cooking jiaozi. The gyoza are placed in a skillet or pan with a little bit of oil, until the bottom has pan-fried. A small amount of water, just enough to steam, is added to the pan, which is covered until the wrappers are translucent and the inner filling has cooked through. Then the lid is removed and the gyoza bottoms are allowed to crisp up in the pan. Served hot with dipping sauce, they make an amazing savory dish. Our skillets and griddles are great for making gyoza, as the convenient lids help to steam the dumplings.

In Japan, gyoza are ubiquitously available. They are great as snacks and appetizers, are eaten as main meals and are found at izakaya or bars, ramen shops, grocery stores and festivals.

Have you tried Japanese gyoza? Tell us about your favorite filling in the comments below!

Foreign Foods in Japan – Tenshindon

Posted on April 22, 2019 by Zojirushi America Corporation

Tenshindon is a yummy crab omelet served over rice and topped with a salty-sweet sauce and chopped scallions. Sounds like a simple dish, doesn’t it?

But tenshindon has some fun historical and pop-culture stories associated with it and we’re excited to share not only the recipe for tenshindon, but also the interesting facts about this Japanized Chinese dish!

During the 1800s and 1900s, Japan opened its borders to commercial, intellectual, and cultural exchange with Asian countries and Western nations. China was a major center for this type of exchange, and the city of Tianjin became a treaty port for interested parties. Many Japanese traveled to Tianjin, establishing a significant population there. With this exchange, Japanese travelers who returned from the city brought back new knowledge, culture, goods, and foods, which became part of day-to-day Japanese life. One such dish was tenshindon – which combines the Japanized word for Tianjin, “tenshin,” with the Japanese word for rice, “don.” Fumiyoshi Yokota, a professor of Chinese cuisine, researched tenshindon in the book titled The Research of Chinese Food Culture: Tianjjin, and found that there were strong ties to the food found in Tianjin. First, the use of salty soy sauce was common in Tianjin; Tenshindon also features a salty, soy-based gravy. Second, when Chinese people had to eat frugally, they would fish for crabs and prawns off the coast of the port city. Tenshindon features a crab omelet. Lastly, rice was popular in both cities.

Along with the historical connections, legend has it that after the numerous wars of that period, starving customers would come into a Chinese-owned restaurant called Taishoken in Osaka and order the quickest, cheapest item they could get – a Tianjin-inspired crab meat omelet served over rice and topped with a salty sauce.

Competing stories credit Tokyo as the birthplace of tenshindon, at the restaurant Rai Rai Ken, where shoyu-based ramen was popularized, when a customer who was in a hurry to eat was served the dish topped with the sauce used for sweet and sour pork. The owner of Rai Rai Ken called the dish tenshindon, in honor of the Japanese soldiers stationed in Tianjin.

More recently, tenshindon has become more popular at Chinese restaurants in Japan because of the reference to Tenshinhan, a character in the hugely popular Dragon Ball anime series. “Han,” which means rice in Chinese, is a play on don, a food-related pun that Dragon Ball creator Akira Toriyama often adds to his characters’ names.

Regardless of how tenshindon came to be, it is an ultimately fantastic comfort food and easy to make over white rice. Have you tried it before? If so, share your love of this dish with us below!

Foreign Foods in Japan – Chanpon (ちゃんぽん)

Posted on March 13, 2019 by Zojirushi America Corporation

Students. Hungry and poor. The history of higher education is irrevocably intertwined with the history of starving students and the cooks who figure out innovative ways to feed them healthful, nutritious foods for very little money. Chanpon is one of those perfect student meals, and now, a great regional dish from Nagasaki, Japan that was originally created for Chinese students visiting Dejima Island in the area.

As with many beloved foreign foods in Japan, chanpon was developed during the Meiji Period (1868-1912). During this era, Japan had opened its borders to the world, sharing knowledge and information, along with culture and food. Students from China would visit Nagasaki, a port city, and head to a local Chinese restaurant called Shikairo. According to the restaurant, the dish was based on a Fujian specialty called tonniishiimen. Korean jjamppong is very similar!

Chanpon is made with pork meat, seafood pieces, and seasonal vegetables, served in a bone broth with noodles. The meat, seafood, and vegetables are sautéed in lard, and the soup base is made using pig bones and whole chickens. The meat, seafood, and vegetables are fried first, then the broth is added directly to the pot. Finally, the thick, chewy noodles are added to the broth mixture and everything is cooked together to seal in the flavor.

Chanpon has become such a popular dish in Japan that different regions have created their own versions. In Shimane and Hyogo Prefectures, a version called ankake chanpon is made using a thick soy sauce soup base while in Akita Prefecture, the soup base is made with miso broth.

Have you ever tried chanpon? Ready to cook packages are available in most Japanese grocery stores in the US, so we hope you decide to make it one day! Be sure to share your story with us in the comments below.