Atelier Gyoza & Soupe Miso 【Dim. 15 mars. 2026】 Egg 5cm) en noir :

5cm) en noir :

This is one of Hyozaemon's signature products

Raku is the result of an enameling technique developed in the 16th century in Japan

This process produces blades with a hard core but which remain flexible enough not to break

Taille de la boîte : 16cm x 4cm x 2cm

Atelier Gyoza & Soupe Miso 【Dim. 15 mars. 2026】 Egg 5cm) en noir :Gyoza Workshop + Miso Soup The gyoza is a dumpling originally imported from China but which evolved in a specific form in Japan. My pork gyoza is crispy on the outside and juicy on the inside, and comes with ponzu sauce. The recipe is quite simple, you just need a little practice in shaping. Possibility of changing to chicken or vegetarian gyoza (tofu and mushroom). We also cook homemade miso soup. We will learn about: The recipe for gyoza dough The