Originally from China, gyoza has become a beloved part of Japanese soul food. Whether we cook it at home, purchase it for takeout dinners or enjoy it with friends at restaurants, many people in Japan grow up devouring these perfectly crispy and juicy dumplings.
There are different gyoza styles, including traditional soup dumplings (more common in China) and deep-fried versions. In Japan, yaki (grilled or pan-fried) is probably the most common and beloved.
Osho is a well-known gyoza chain restaurant that started in Osaka. My close friend from that region actually told me that she had it every weekend with her family growing up because of its tastiness and affordability. Personally, I always feel overstuffed after finishing a plate of Osho’s gyoza, so I prefer buying smaller ones at supermarkets and grilling them at home in sufficient amounts.