The oyaki, or Japanese dumpling stuffed with meat and vegetables, is produced by Shibuya, a famed Japanese restaurant founded in 1921 in Ohtawara City, Tochigi Prefecture. It uses cut-off pieces of “Yoichi Wagyu” beef, which is a trade name granted only to A5 grade beef carefully selected from Japanese black beef raised in the city. With the aim of using the cut-off pieces of the wagyu beef that are produced during the cooking process to the fullest extent, the company has developed the oyaki over a year and a half. Placing emphasis on using carefully-selected local ingredients, in addition to Yoichi Wagyu beef, the stuffing is made using minced meat from branded pork, “Hakubijin” Japanese leek and “Tengu” garlic chive, which are both specialties of the region as well as “Kinsho” shiitake mushroom that won the Minister of Agriculture, Forestry and Fisheries Award. The stuffing is then wrapped with dough made from domestic wheat flour, carefully by hand. By making an effective use of offcuts of the beef, it helps reducing food waste while also letting customers enjoy the flavors of the branded beef at a lower price. Named “Shiawase Oyaki,” the product carries the company’s appreciation as well as the hope of making the customers, farmers and everyone involved happy and brining a smile to the face of anyone who eats it.