After posting a comment about how these reminded me of White Gyoza I came across your comment. I had a feeling they were related. Thank you for sharing that.
That kind of gyoza is called "white gyoza." It started in 1960 in Noda, Chiba Prefecture. The founder learned how to make the dumpling from Mr. Pai a Chinese man in Manchuria.They named the restaurant "White Gyoza" because Pai means white.
I actually genuinely agree with you and finally some one who l found in the comment section that actually has a functioning brain for once and this world actually genuinely needs more people actually like you in this world and you actually couldn't have said that actually any better than me.
I respect that you're not getting in the face of owner's and staff, making a name for yourself. Just going to a restaurant, eating, and recording a few clips. Love your stuff.
$4.50 for 10 gyoza of this quality is pretty great. You can see why my general eating strategy in recent years has been to save money, invest money, cook my own food and eat at home until the last few weeks of the year, then go to Japan for a quick trip and eat.
To be fair, Japan's economy is not doing good right now so that's 700 yen. If the exchange rate was more normal this would have been about $7 in the early 2000s
This is the type of store you can only stumble upon in the middle of the night, it's gone the next time you want to eat there. The food, the people, the atmosphere it's all perfect. But the next day it's gone like a dream.
They're secretly fox spirits, and after eating there, you'll never see anything the same way again. The gyoza being so good is part of the trick on silly humans.
@@jackp9722it’s a stylistic thing. Personally I feel like the almost poetic way he describes the food is part of his appeal, but I understand that it might come off a bit brown nosey.
I don’t even know why I watch you. It’s night time, I haven’t eaten well, and then I click your content. I am left wishing that I could be there to eat the food. I click EVERY time.
Right now I'm on a spree of watching his videos while I lie in bed after eating a disappointing meal somewhere in the south western U.S., nowhere near where I could try any of these beautiful but dreamy delights.. I guess us peasant westerners can dream
I love they way you deliver your jokes in the same calm, mild tone as talking about your meals and settling into a cozy gyoza for a good night's sleep. Your content is so relaxing 😌 Kudos to the grannies as well ❤
oddly specific but I grew up eating japanese-taiwanese fusion cuisine and have indeed had gyoza like this, though they had nothing but pork sausage as the filling (for some reason).
Walking down a back street at night anywhere else in the world = dodgy looking dudes, drugs/dealers, possible mugging, ladies of the night Walking down a back street at night in Japan : Puffy gyoza
Sure it'll be dodgy but you will find the best hidden restaurants there (most of my working experience working in EMS resulted in finding those places at night)
Dear Japaneat, this has to be the most calming and chill short I‘ve seen of you, it makes me intensely tired and just by saying how comfy everything is and the good night as well… I might as well use this as my „sleepy time get tired“ video now. So… Thank You. Stay amazing. 🌠
Bro really has the most creative, poetic and beautiful writing when it comes to describing tasty gyoza. I still haven't gotten over the "These are the fruits that hang from the trees in heaven, and I'm an angel flying around, just relaxing. " banger from the shopping street video and he has done it again with "I nestled myself inside". 😩👌
Omg yes, I LOVED this place when i was in tokyo, they were so nice and the dumplings are soooooo good. So nice to see them still open 5 years later post covid
I think this is by far the favorite shorts I’ve seen of yours. Exceptional my friend. Rip Brad abs. There is also a Vietnamese dish of this caliber I wish I could tell you the name. I must try this to compare!
I feel like its hard to express how much I enjoy every single one of your videos , but here I am enjoying them very much, a ton, a very significant amount of superlatives
They look like that because they were fried submerged in hot oil (not quite deep fried) instead of just in an oiled pan. Most likely a pan with shallow oil tipped sideways so the hot oil puddles and then a spoon to splash the oil over the gyoza.
These are white gyoza! I think the story behind them is the creator learned how to make dumplings while in Qiqihar. He tried to cook and sell regular boiled dumplings when he returned home but it wasn’t successful, then eventually made the puffy fried ones that were successful.
This was the first restaurant i visited in tokyo last Sep! Definitely had a unique texture. Not far from there is Kamo To Negi duck ramen, and Kamamura tori paitan ramen. Both worth a visit!
Dude, you should narrate someones life with this perspective, make it a movie. Start as a kid, all confused, drinking milk and eating baby food, then discovering the true wonders of melted cheese and so on. Would be amazing
These videos are honestly crazy. It makes me want to go to Japan more and more every time. I hope I eventually have a change in health problems and get enough money to go.
You always talk about food prices and they're crazy! I feel like when I eventually go I won't need to budget nearly as much for food as I do at home. And I only eat out like once a week.
They look very similar to another gyoza from a place called Gyoza House! They’re really tasty and have been a favorite of mine from my childhood. I’d love to check this place out whenever I visit Japan again.
Its kind of funny how just stepping slightly out of our regular culinary habits can set the tastebuds alight and give one a new appreciation of food, or as is sometimes the case with myself, set off a new cooking obsession. Theres a long list there.
These look like the type of “potstickers” I grew up with. I hadn’t seen the Japanese style of gyoza until I went to a Japanese supermarket. Both are good, but these are more nostalgic.
