The KINSEI SHOKUHIN Co., Ltd. presents its premium Nama Gyoza Series, meticulously crafted with a commitment to using domestically sourced ingredients, including vegetables from Gunma Prefecture and carefully selected meat from across the country. Adjusting seasoning and composition seasonally, these gyoza are consistently aimed at achieving the most delicious taste. The origins of KINSEI SHOKUHIN Co., Ltd. trace back to 1966 when it opened the Chinese restaurant “Tenryu” in Kiryu City, Gunma Prefecture. The handmade gyoza, developed after the founder’s apprenticeship in Shinjuku Okubo, garnered praise, leading to the full-scale production and wholesale distribution of gyoza in 1969. In 1972, the company relocated its factory to Ota City, where it remains to this day. Gunma Prefecture, renowned for its cabbage and livestock industry, provides abundant fresh ingredients essential for gyoza. Particularly, Ota City, located near the Kita-Kanto Expressway, takes advantage of its convenient access to ingredients from the Kanto region, enhancing the deliciousness of gyoza. The company is dedicated to developing local gyoza using regional specialty products and actively engages in food loss prevention efforts. Packed with filling tightly wrapped in thin skin, these gyoza offer a satisfying bite and taste delicious regardless of the cooking method. Especially recommended are pan-fried gyoza, which, when steamed and fried directly from frozen, deliver ample flavor even without sauce. KINSEI SHOKUHIN’s premium Nama Gyoza aims to deliver a gentle, melt-in-your-mouth flavor beloved by a wide range of generations, from children to the elderly. During winter, they can be easily enjoyed as water gyoza in hot pots and taste even better when combined with your favorite sauce and aromatic vegetables.

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