Global Gyoza

Imagine biting into a gyoza that’s crispy on the outside, juicy on the inside—a culinary delight that’s now a staple in more than 30 countries worldwide. The Ajinomoto Group’s flagship frozen food, gyoza, has been satisfying taste buds since 2005 in Europe and continues to grow in demand thanks to the rising popularity of Japanese cuisine. To meet this increasing appetite, Ajinomoto Foods Europe (AFE) established a new gyoza production line at their Le Neubourg plant in France in 2023. Incorporating Japanese technology, this facility now produces gyoza for export to neighboring European countries. Impressively, AFE has earned recognition from France’s premier frozen food magazine “Le Monde du Surgelé,” ranking as the only Asian brand in the annual retail brand rankings.

Across Europe, Ajinomoto-brand gyoza are enjoyed by consumers in diverse settings—whether it’s a quick purchase for home consumption or a savory addition to a restaurant meal. In Paris, it’s common to see people enjoying gyoza bought from takeout sushi shops while relaxing in parks. Beyond traditional consumption, gyoza has become a popular topping for various fusion dishes, such as poke bowls, ramen, and Vietnamese Bun noodles, demonstrating its versatility and widespread appeal.

So, how are these innovative ways of enjoying gyoza developed? Ajinomoto Group sales representatives play a crucial role by collaborating with chefs to create menus tailored to each restaurant’s unique needs and culinary style. This process of co-creation has led to exciting culinary innovations, as highlighted by chefs who share their experiences and inspirations.

In the UK, English consumers hanker for curry flavors, often incorporating curry into a wide range of meals. They also have a love for anything deep-fried, reminiscent of their iconic fish and chips, and enjoy pairing such dishes with a cold beer.

In France, poke bowls are a major trend, typically offered by Japanese or fusion cuisine chains. These bowls often feature fresh, vibrant ingredients that blend well with gyoza. Chef Patrick So of Mido Restaurant in France said “Ajinomoto-brand gyoza are so good that our clients cannot tell if they are handmade or not.” He went on to explain that they now offer gyoza not only as an appetizer, but as a main course as well. Chef Qiu Licheng of Poke Tea Restaurant, also in France, adds, “Ajinomoto-brand gyoza perfectly matches European tastes.”

In Germany and the Netherlands, gyoza is frequently enjoyed with various dipping sauces, including mayonnaise and ketchup, adding a unique twist to the traditional Japanese dish.

At the Paris 2024 Olympics, Ajinomoto Co., Inc. will again support the G-Road Station, a nutritional support base established by the Japanese Olympic Committee and designed to help athletes maintain optimal condition leading up to their competitions. This unique dining station will serve up a delightful array of traditional Japanese light meals, featuring staple favorites like white rice, dashi chazuke, side dishes, and hearty miso soup, providing balanced nutrition and a relaxing space to invigorate TEAM JAPAN’s mind and body.

Under the expert guidance of Ryuji Teshima, owner and Michelin-star Japanese French chef of Restaurant Pages in Paris, Ajinomoto Co., Inc. has unveiled the signature dish for TEAM JAPAN Paris 2024—Winning Meals Kachimeshi^TM Umami Soup Paris Special. This is a nutritionally balanced soup with a very distinct umami flavor that comes from the synergy of inosinic acid of a French chicken broth and the glutamic acid of AJI-NO-MOTO®. It features gyoza from AFE, produced in France and other countries and will be served at the G-Road Station. The dish is as tantalizing to the taste buds as it is beneficial for the body and mind.

The Ajinomoto Group’s frozen food business is committed to enhancing global food cultures by delivering exceptional taste, enjoyment, and nutritional value. Through their innovative products, the Ajinomoto Group aims to spread happiness throughout the world, enriching lives with every bite, while contributing to the well-being of all human beings, our society and our planet with “AminoScience.”