Gyoza is one of the most beloved dishes in Japan. Whether it’s crispy pan-fried gyoza, soft and chewy boiled gyoza, or crunchy deep-fried gyoza, there are many variations to enjoy.
But did you know that there is a special day dedicated to gyoza? March 8th is known as “Gyoza Day” in Japan. For gyoza lovers, this day is a perfect excuse to indulge in their favorite dish.
But why was March 8th chosen as Gyoza Day? In this article, we’ll explore the origins of this special day and take a closer look at the history of gyoza.
By the end, you might just find yourself craving a plate of delicious gyoza!
What is Gyoza Day?
Gyoza before cooking
March 8th: Japan’s Unique “Gyoza Day”
March 8th is known as “Gyoza Day” in Japan. This day was established by the Japanese food company Ajinomoto Frozen Foods
to promote the deliciousness of gyoza. The date was chosen because of a Japanese wordplay: “Mi (3) Ya (8)” sounds similar to the word “Gyo” from “gyoza.”
While Gyoza Day is unique to Japan, other countries also celebrate dumplings in their own way.
For example, in the United States, there is a National Dumpling Day on September 26th.
This day highlights various types of dumplings, including Chinese dumplings, Japanese gyoza, and other stuffed dough dishes from around the world.
The History of Gyoza
This is boiled dumplings
Origins of Gyoza
Gyoza originated in China over 2,000 years ago. It is believed that a Chinese physician named Zhang Zhongjing
invented dumplings to help people suffering from frostbite during the winter.
He wrapped a mixture of meat, herbs, and vegetables in dough and boiled them to create a warm and nourishing dish.
In China, dumplings (known as jiaozi) are a staple food, especially during the Lunar New Year and winter season.
While boiled dumplings are the most common in China, different regions have their own variations, including steamed and pan-fried dumplings.
How Gyoza Came to Japan
Gyoza was introduced to Japan after World War II. Japanese soldiers who had been stationed in China brought back their love for Chinese dumplings,
and the dish gradually spread across Japan. However, unlike in China, where boiled dumplings are more common, Japan developed its own unique style: pan-fried gyoza.
One reason for this shift was that post-war Japan faced food shortages, and pan-frying required less water and fuel compared to boiling.
This led to the creation of yaki-gyoza (pan-fried gyoza), which became the most popular style in Japan.
Why Gyoza Is So Popular in Japan
Today, gyoza is deeply ingrained in Japanese food culture. Here are some reasons why gyoza remains a favorite among Japanese people:
- Easy to cook and versatile – Gyoza can be pan-fried, boiled, or deep-fried, offering a variety of textures and flavors.
- Perfect with rice – Japanese gyoza has a rich, garlicky flavor that pairs well with rice and makes for a satisfying meal.
- Frozen gyoza is widely available – Supermarkets and convenience stores sell high-quality frozen gyoza, making it easy to enjoy at home.
- Specialty gyoza restaurants – Many restaurants focus solely on gyoza, offering unique fillings and cooking styles.
Thanks to these factors, gyoza has become a beloved dish in Japan, enjoyed at home, in restaurants, and even as a side dish with ramen.
Personally, I love making and pan-frying gyoza at home.
It’s fun to experiment with different fillings and try out various folding techniques.
Sometimes, I even take a “mystery hot pot” approach and throw in unusual ingredients just for fun!
When it comes to store-bought gyoza, I have to say my favorite is Ajinomoto’s gyoza.
The fact that you can cook them perfectly without water or oil is seriously impressive.
No wonder they’re the company that established Gyoza Day in Japan!
Recommended Plates for Gyoza
Since Yamani is a tableware shop, we’d love to introduce some great plates for serving gyoza.
Unfortunately, we don’t carry the classic gyoza plates with built-in sauce compartments… _(┐「ε:)_
But don’t worry! Regular plates work just fine. Gyoza is a forgiving dish—it looks great on almost anything!
Large Plates
↓ A sleek black plate that adds a sophisticated touch. Your usual gyoza might even look a bit more high-end!
↓ With this size, you can flip your gyoza straight from the pan onto the plate.
↓ A cute flower-shaped plate with a chic, understated color—just the right balance of elegance and charm.
↓ A plate with a stylish “sogi” (carved) pattern on the rim. It pairs perfectly with gyoza.
↓ A simple white plate is always a great choice. Sometimes, the best way to make food stand out is with a clean, classic look.
Small Plates
↓ Pair these with a large plate for a cohesive, stylish table setting.
↓ A small dish with some depth—perfect for dipping sauces.
↓ Look closely at the design—there’s a UFO hidden in this traditional Japanese “Hanafuda” pattern!
↓ This plate is also used at a Chinese restaurant near our shop!
↓ A bold and dynamic design that leaves a strong impression.
Conclusion
March 8th is recognized as Gyoza Day in Japan, thanks to a clever wordplay and the efforts of a Japanese food company.
While this day is unique to Japan, dumplings are beloved worldwide, with variations found in many different cultures.
In the United States, for example, National Dumpling Day is celebrated on September 26th.
Originally from China, gyoza has evolved into a staple of Japanese cuisine.
The crispy, juicy pan-fried version, yaki-gyoza, has become the most popular style in Japan, enjoyed both at home and in restaurants.
Japanese families also enjoy making gyoza from scratch, filling them with their favorite ingredients.
Since gyoza is easy to make, people can get creative with different fillings, such as cheese, shrimp, or even unique seasonal vegetables.
So, why not celebrate Gyoza Day by enjoying a delicious plate of gyoza?
Whether you prefer pan-fried, boiled, or deep-fried, there’s a perfect gyoza for everyone.
Thank you for reading, and happy Gyoza Day!
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