When you buy gyoza in a restaurant, it often comes joined together by a crisp crust. In Japanese we call this the “feather” and it’s made from the evaporating water during the cooking process, which has a bit of flour in it from the gyoza wrappings. Add grated parmesan to the liquid when you’re […]

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Cold noodle dishes are super refreshing on hot days, but you can also mix it up with hot gyoza for a bit of contrast. In Japan, we love eating pasta with tomato sauce, inspired by Italian dishes. We can also use ramen noodles though! Twist your pasta or noodles into a neat pile, top with […]

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Bao are fluffy steamed buns, and recently they’ve become very popular in Sydney. They’re small and perfectly sized for a snack or as an entree to a bigger meal. MARUKO Gyoza are a great filling for these super satisfying bao! Add any ingredients you like, but we suggest tomato and lettuce with gyoza for a […]

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Vinegar and oil are common ingredients for dipping sauces for gyoza. Put a healthy spin on it by adding some salad! Mix extra virgin olive oil and balsamic vinegar and splash it on a plate for a decorative effect. Add salad leaves of your choice, and finally your MARUKO Gyoza. It’s a good way to […]

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What’s better than cheese? Two cheeses. Make a quick tomato based sauce using either canned or fresh tomatoes, add MARUKO Gyoza, then top with both a melted and a crisp cheese. We recommend colby or mozzarella cheese for the melted, and parmesan for the crisp one. To melt the cheese, simple put your gyoza topped […]

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Everybody loves cheese, even more so when it’s melty and gooey. Make a simple tomato based sauce of your choice (use canned or fresh tomatoes) and place your MARUKO Gyoza into a single serve decorative skillet. Top with your favourite cheese (we suggest colby or mozzarella) and melt in the oven or under a grill. […]

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Experimenting with fusion foods is great fun. Here, we’ve mixed Italian with Japanese! This is really easy to do. Make a simple bolognese sauce using tomatoes (canned or fresh if you have time) and fresh basil. In a hot pan, make a circle of grated parmesan cheese and let it first melt then crisp up. […]

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We eat MARUKO Gyoza almost every day! We never get sick of it because we change up the flavours and sauces that go with it. Try something different using miso paste. Miso paste is cheap and easy to find in almost all supermarkets, including Coles and Woolworths if you check the international aisle. Simply smear […]

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Keeping a packet of frozen gyoza at home is great for when you can’t be bothered to cook, but want something warm and filling. They are cooked in a total of 6 minutes, and ready to eat instantly. To change things up a little bit, use different dipping sauces each time you cook. While it’s […]

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One of the most popular classes is coming again! Learn how to make Ramen with Chef Kanako. View more Konnichi wa! I thought I would write about the 12 days of the Tsukemen #LOVETSUKEMEN Advent Calendar 2013 [http://www.adventar.org/calendars/107] There are actually quite a lot of ramen stores in Sydney It seems to be that the […]

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