宮崎ぎょうざの日（8月29日～31日）とは？ 宮崎餃子の魅力と特徴を徹底解説！

Hello food lovers! Today, let’s talk about “Miyazaki Gyoza Day” and the growing nationwide popularity of Miyazaki gyoza.
(On our site: GPT Japan Blog, we also feature many local gourmet foods 🍴)

“Miyazaki Gyoza Day” was established by the Miyazaki Hinata Gyoza Association to promote the region’s unique gyoza culture.

• August 29: “Meat Day”
• August 30: A play on numbers — “3” (mi) + “0” (gyoza shape)
• August 31: “Vegetable Day”

These three days are dedicated to showcasing local ingredients such as Miyazaki pork, beef, and chicken, along with cabbage, garlic chives, and garlic.

In fact, in 2021, Miyazaki City ranked No.1 in Japan for gyoza purchases and frequency!
This broke the long-standing rivalry between Utsunomiya and Hamamatsu, instantly drawing nationwide attention.

While there is no strict definition of “Miyazaki gyoza,” several appealing characteristics are commonly shared:

1. Savory flavor from being grilled with lard
2. Use of fresh, locally grown ingredients
3. Bite-sized and easy to enjoy
4. Traditional skills passed down through generations

Notably, the gyoza culture in Miyazaki spread after World War II and is still preserved by long-established shops, now in their 2nd or 3rd generations.

• Utsunomiya Gyoza: Thicker skins, vegetable-heavy (mainly cabbage), usually eaten with soy sauce + vinegar + chili oil
• Hamamatsu Gyoza: Thin skins, meat-heavy, cooked in a circular shape with bean sprouts in the center
• Miyazaki Gyoza: Highlights the natural flavor of ingredients, often recommended to eat first “without dipping sauce”

In Miyazaki, “take-home gyoza” is a common tradition, with many households keeping frozen gyoza stocked at home.
Nowadays, they can also be enjoyed anywhere in Japan through online ordering and delivery.

You can visit famous local restaurants while traveling, or savor freshly cooked gyoza at home.
Truly, Miyazaki gyoza deserves the title of “Japan’s No.1 gyoza.”

In 2021, Miyazaki City ranked No.1 in Japan for gyoza purchases and frequency.
The defining features of Miyazaki gyoza are being “grilled with lard,” “made with fresh local ingredients,” and “bite-sized for easy eating.”

If you haven’t tried Miyazaki gyoza yet, Miyazaki Gyoza Day is the perfect chance.
The burst of umami in every bite will surely surprise you.

1. 皮の工夫
   • 独自配合の小麦粉を使用し、外はパリッと、中はモチッと仕上がるようにしています。
2. 具材の新鮮さ
   • 国産野菜（キャベツ・ニラなど）を中心に使い、シャキッとした食感と甘みを大切にしています。
3. 肉の旨み
   • 豚肉はジューシーさを保つように細かさや脂のバランスを調整。旨みを引き出す配合にこだわっています。
4. にんにくの香り
   • にんにくを効かせすぎず、でも食欲をそそるちょうど良い風味に調整。
5. 焼き方
   • 蒸し焼きにすることで、底はカリッと、上はふんわりジューシーに仕上げるのが特徴です。

このように「皮・具材・焼き方」の三拍子をそろえる工夫が、大阪王将の餃子を美味しくしている理由なんです。

• Dough Innovation
• They use a uniquely blended flour that makes the outside crispy while keeping the inside chewy.
• Fresh Ingredients
• They focus on domestically grown vegetables such as cabbage and garlic chives, valuing their crisp texture and natural sweetness.
• Meaty Flavor
• Pork is carefully prepared with the right balance of fat and texture to retain juiciness and maximize flavor.
• Garlic Aroma
• The garlic is not too strong, but adjusted to give just the right appetizing fragrance.
• Cooking Method
• By steaming and frying, the bottom turns crispy while the top remains fluffy and juicy — a signature feature.

In this way, the careful balance of “dough, ingredients, and cooking method” is what makes Osaka Ohsho’s gyoza so delicious.