This man worked as an architect until 50 yrs old and then started his second specialization as a chef until he became a gyoza master, where his restaurant was even given a michelin star. All because he didn't want to see the gyoza restaurant that he was fond off since he was a kid close down and that he wanted to continue its tradition. As well as still looking very strong for his age. This is someone to aspire to.
Not a Michelin star recipient but included in the guide, which is still an honor for any restaurant or shop. They have guides for most large cities/tourist areas and most restaurants within them do not have any stars. Doesn't take away from anything else you said, just thought it should be noted.
@@winebartender6653 I'm not sure about the distinction but I know they have different types of awards. So my guess is unless it's a full courses dining restaurant any Michelin award is not the same kind we know of people like gordon ramsay get with his restaurant. But still quite an accomplishment.
@@holohulolo There aren't really any guidelines to the type of restaurant that can or cannot receive stars. Doesn't have to be full service or full course or anything like that. The guide is just that, a food guide of the area highlighting good places to eat. Most restaurants in the guides do not have any stars and are of every type of establishment. The cheapest meal for a 1 star restaurant is $1.50 and is the same type of shop this is. It takes a lot to get even 1 star. Food has to be quite exceptional.
I can offer a unique perspective. I’m currently backpacking Japan and am coincidentally in Tokyo. I happened to see this video an hour ago. I hopped on the subway and came right here. There was a short line at 11:45a (they open 11:30a) and I waited about 20 minutes. The dumplings are exceptional. The wrapper is so soft, and while the sesame oil is noticeable, it’s not overpowering. Ingredients, texture, and execution are fantastic. With 6 dumplings per order, I got 2 orders and a large beer. (Total was ~$12 USD). I owned a dumpling shop a few years ago - I want to emphasize how hard it is to maintain consistency. Getting perfect wings takes serious skill. Dumpling skins are sensitive, so getting the perfect heat on your cooking surface takes skill. Flavorful dumplings. World class technique. Helpful and efficient service. Would absolutely return.
@@mamu1319 the patron next to me got 0 dumplings, and instead opted for a noodle soup dish. I saw couples splitting 2 orders of dumplings, another solo eater eating 2 orders, and plenty of people eating 1 order with other menu items. Lots of variety in ordering.
I love how he's just so open and honest as a master. He's not like I'm the best I got the secret ingredients and I know everything. He worked his way at it and shares his knowledge as a normal individual that just makes gyōzas trying to share the love
He symbolizes the Perspective that most Japanese craftsmen approach their work. Everything is in the details, makes all difference when trying to achieve quality.
Makes sense why the Japanese make the best vehicles, electronics, motorbikes, Dirtbikes they truly take quality and attention to detail beyond everyone else. Never bought a bad quality product from Japan. Plus the people are very respectful and polite compared to the western world
@@moto3463 Having lived here for almost 10 years now, it depends. If you're white, yes. If you're any other Asian besides Japanese, not so much. Still that's the loud minority, most people are just like folks everywhere
did you see how he sealed the dumplings and how they look like a kid played with it? now google any standard dumpling and see how crappy this "master" made his dumpling, i dont hink he can represente the craftmanship of japan XD
@@manbolomo He actually admits in the video that he's "not good at tactile tasks." After all he started learning in his 50's so it's understandable the dumplings may not look the best visually. I'd still like to eat the gyozas. They look delicious!
One thing I learn from this man, is not how to make the gyoza itself. But... "It's never too old to learn." Prop to him, from an Architect into a master of Gyoza. I can't even fathom what it takes to the reach that level.
Well he said he took over in 2005 and he only felt that he mastered his craft in the last 5 or 6 years, so that would suggest it took him circa 13 years. He makes 200 portions x6 Gyoza a day, so that's 1200 a day. Assuming he takes weekends off (104 days) and takes the Japanese statutory holidays off (16 days), that leaves 245 working days per year. (1200x245)x13 = 3,822,000 Gyoza.
@@semi-skimmedmilk4480 Put the math aside. What I meant by, "What it takes." was what its feels like to leave something that he really know, in this case "Architecture" into a Chef.
@@ryannovel8892 I mean, he was 50 when he left architecture.. probably wanted a change and had savings to do it securely. As an architect he was probably quite creative so 30 years in one career might eventually feel claustrophobic. It seems strange because by that point, in the West, we just decide to slog it out for another 10-15 years until retirement. In Japan however they have quite an old working population so moving on to an easier job is most likely more common.
I have every respect that they gave credit to the origin of gyoza, which is from China and that they owe the great taste of their gyoza by staying faithful to the original recipe.
Origins are debated. Manti is a common dish throughout Central Asia and Mongolia. Turkic and Mongolic people eat it too. It became popular in Japan after Japanese migration into Manchuria.
@@yo2trader539 Nomadic culture in Central Asia & Mongolia do not historically eat food that comes from agriculture practice like flour, neither do they eat meat in small bite-size. It's adopted from China, just like their tea.
underrated part of all this is that he didn’t skimp and get easier to obtain and home grown substitute ingredients and stayed extremely true to the original recipe. same goes for who had that shop before and hopefully who gets it after.
A real master is it: kindness share his recipe, kindness explain the details. Any trace of sober. A food made with love and dedication. He is a real masterchef
as a chinese guy i would eat at this restaurant if i ever get the chance. the energy this guy gives off brings all the Asians together. and thats the energy the world needs right now. nobody is better than anyone else. lets respect each other.
I love he's slowed the process down, showing the entire process, his ingredients, you can see the amounts. He wants younger generations to know how to make it properly and do it the right way for perfect handmade Gyoza. He wants it to continue and knows he doesn't need to worry about giving any "secrets away". He's "made his fortune" do to speak and wants to teach and pass it on to us. Very cool. Would love to work under him in the kitchen. He's thoughtful and a patient teacher just like family and mentors I grew up with teaching me all kinds of skills from building, to cooking, to outdoor living and all necessary spiritual & life skills...
I love how so many different cultures have developed their variant of that dish. And so far I've liked all of them. No matter of Chinese Wan Tan, Polish Piroggi, Japanese Gyoza, and many more.
It's actually problematic, . I have seen many restaurants that fail because the owner does not share the recipe with the younger generation, . when they die the workers are then forced to make up a recipe that is not up to par with the original.
@@saintsocramnymaia5511 What are the names of all these restaurants? Where is this happening? Id like to research this a bit if you have any restaurant names.
Incredible, the way he makes his dumplings so perfectly, there crispy and juicy at the very same time shows how much care and dedication he puts in them. If only I could taste them I would be very happy
This man is a rare example of "if you work in the industry for 50 years and you get paid well, then you can give up that job and follow your dreams". 99.9% of people, modern slaves in the XXI century will never be able to retire from work, own a home without debts, and do whatever they actually would like to do.
what a legend - truly an inspiring dude & amazing how he took over the legacy and made it his own dance. I loved how he gave gyoza homage to China for their jiaozi
Indeed! And since you like exquisite cuisine: It is said that by 2045 we would be producing 40% less food than what we are producing right now, and our population would be over 9.3 billion people. If you like to eat, you might be interested to Save Soil also😊 #SaveSoil #ConsciousPlanet #Mentsükatalajt #Tudatosbolygó Love from Hungary 🇭🇺🌿🌿🌿 Save Soil, let's make it happen 🌏🌎🌍
Absolutely fascinating. Although he continues the traditional methods, he also constantly improves the recipe to make the tradition as close to perfect as he can.
Thank you chef! My son is on a special diet due to kidney failure. I used 2 pounds ground chicken 1/3 large cabbage and handful of green onions. I omitted salt (he can’t have added salt) and used granulated garlic and onion in its place. I guesstimated measurements of the remaining seasoning and used store bought gyoza wrappers then cooked like I would pot stickers fry bottoms add water ect and without cornstarch slurry (he can’t have cornstarch). These gyoza did not even need dipping sauce!! So delicious!! My son and his friend ate about 95 gyoza in one sitting! I only made 120! Amazing flavor!! Love your seasoning!!! Thank you 💗
This is so cool. I'm glad he took one thing, and chose to master that. So many restaurants try too hard with their menus. Keep it simple, make a great product and keep it consistent. I was impressed when he said he takes the air humidity into account when making the dough. That's true mastery.
I like how even though he's now the owner, he still refers to the original owner as _the_ owner. That's some level of respect only the Japanese can give.
As a half-chinese who loved wih my chinese part for over 10 years im so happy to see he actually pays a lot of attention to the criapy wings it just gives a whole new level of flavor to the gyoza
"I've committed to making these until I can't move anymore." huge respect. I sincerely hope the younger generation will be interested to pick up the ropes.
I absolutely love guys like this! I'm 50 years old and I've been an architect all my life? Sure, I'll buy my old favorite gyoza place and give it a shot! Why not? Never too old to learn.
I've only cooked frozen ones once where the bottom had this incredible crunch that was the most addicting aspect of them. They were perfect. I haven't been able to replicate it since. I've cooked them all kinds of ways and all kinds of brands but only once did it hit with perfection. His method is the slurry really does make a great crunch. Only sad thing here is I'll never be able to try his perfect gyoza in my life because I love them. Looks like I'll have to invest some years of practice to create my own.
😍Love his dedication to his favourite food! 💗 Thank you, Master, for your hard work, to continue and preserving this tradition, so others can feel the same joy eating them !
I'm a 41yrs old and was a chef for 20yrs. I give this man and everyone #MADRESPECT for making everything from. Srcatch.. trust me even when it isn't it's is a 80-100hr week with you back hurting and no life what's ao ever
Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant's traditional gyoza recipe, he has landed a spot in the Michelin Guide. 😃😄😆😅🫔🍜🥟🥟 ミシュランガイド東京2018～2020で3年連続ビブグルマンを獲得！ 多数のメディアでも取り上げられる餃子の店【おけ以】。
I have made gyoza from scratch. It’s quite labor intensive and technically challenging. It’s far superior than anything I have eaten in the US, but I don’t have the passion to make it but once in a blue moon. He has passion, dedication, and the technical expertise which I admired.
What kind of meat do you use? I have used a spray bottle to keep the shells moist to make them pliable. I buy the wrappers because making the shells are laborious. What is your recipe? @@fadlialamsyah9376
I use soy sauce, sesame oil, blanched Chinese cabbage that I wring all the water out of it, sesame oil, garlic, chives, a little cornstarch, egg, soy sauce, ginger. The cornstarch makes the filling more solid. This is a nice combination of ingredients and spices. My wife likes to add peas. @@fadlialamsyah9376
The thing about mastering something is that even when you give every single step of the recipe freely, still nobody can make the food taste exactly like you do. It's not just the ingredients, real cooking comes from decades of hard work, patience, and most importantly, love for the food that you're making.
Absolutely. You can have the best ingredients, the best equipment accessible, but without the consistency and knowledge you might as well be working with nothing.
My secret ingredient is chopped water chestnuts - from a can! Rinsed 3 times. The crunchiness is so delightful. Learned to use hot water & let it rest 2 times. What a wonderful man to tell his secrets. It's not like YT visitors are in competition with him. Much love from Portland, Oregon.
Wow.. a true shokunin (master of craft). Cooking all the gyoza by feeling and experience. Experimenting over the years of what works and doesn't. Crazy to think he started this when he was already 50 and received Michelin star. Also sad that people dedicating their lives to these crafts and not in it for the money are becoming exceedingly rare.
I'd like to buy a shop and continue its tradition. But as XXI goes everyday people like me will never own a home (with no debts)... not to mention an extra shop on the side. Well done greedy people of Earth, well done.
Outstanding. Love the fact that he is using the traditional recipe, without changes. That said, I tried making these with crocodile meat, and it was a new (in the good way) experience.
This series together with the Mise En Place series is SO GOOD and inspiring! Thank you for bringing this. Would love to see some episodes from my own country Denmark. Keep it up, love it ! :)
besides admiring his determination to keep that business and someone elses legacy going on the other thing I'm shocked by is how amazingly giant/fresh/clean that cabbage is
I wish I had seen this before, I just came back from Japan 2 weeks ago and I did tried some gyoza but these look amazing and knowing the work behind them makes them even more special. Oh well, will have to go back soon to try them XD
might as well say the Italians are paying homage to chinese traditions when they make pasta, and France with their fries. EVERYTHING anyone cooks, anywhere, by your standard, pays homage to Chinese culture.
@@ritzbrecio Homage implies intent. Unless a person intentionally does something for a certain person or people, there’s no homage. So, no, you can’t “might as well” say that.
@@ritzbrecio Japanese people know that Gyoza is Chinese food while only some ignorant foreigners considered it as Japanese and insulted every Chinese who claimed Gyoza is Chinese food.
@@Wvk5zc learn to read. No one is disputing that. Im just saying that sweeping generalizations don't work when we trying to articulate food culture and context. Would you understand that it was gyoza making video made by a japanese man when i say "i just watched a guy make Chinese dumplings today". Context, people. Also, learn english and how it's used. E.g. how context work
Gyoza originates in China but spread to Japan and Korea in the early 20th century when Japan controlled Northeast China, the Japanese brought Mongolian bbq and Chinese Dumplings back home with them. Japanese Gyoza aren't as small as Shuijiao or Zhenjiao but more resemble Chinese Guotie or panned fried dumplings specifically the kind you find in Northern China. As a Southern Chinese we eat dumplings very rarely and the way we make them is far more simple than Northern China.
@@jsc3417 Nope, it may have come from Taiwan as a franchise, but Mongolian and Manchurians have been barbequing this way long before it spread to Taiwan and Japan.
FYI, there are 2 common type of 🥟 in China; the 1st type is called Jiǎo-Zi (饺子) aka dumplings, which has a round shape, due to the unique shape of it’s wrap, it is thicker in the middle and thinner on the edge, the edge is firmly pinched when filled and folded, so once it’s boiled, it holds its shape; the 2nd type is called Guō-Tiē(锅贴) aka potstickers, which has a flat bottom, due to the uniformity of it’s thickness through out the wrap, it’s loosely pinched when filled and folded, and it’s crispy on the bottom because it is meant to be PAN-FRIED. What you’re seeing here is the 2nd type, aka Japanese gyoza. *Note, DO NOT attempt to boil the potstickers, for they will surely end up into a pot of groove soup.
Is the intent to say that China is first?lmao like in most things, if we really trying to go by written data(bread, paste etc). Because you seem to have agreed that it was IN Fact a gyoza, not one of the two Chinese dumplings you mentioned. Lol Enlighten me
@@kubotite9168 I didnt say otherwise, maybe read the comment again. Im asking. Whats the point of 2 paragraphs of 2 different dumplings when it is prepared differently from the one in the video( steamed then fried). Genuinely curious.
@@ritzbrecio he's saying how the second type is related to gyoza, and some tips on preparing it. The video was talking about how the chef prefers to use chinese cabbage to follow the roots of gyoza? Not sure what else to explain?
@@ritzbrecio the chef in the video literally said they are the first and the owner brought it to Japan if you weren’t reading the subtitles correctly. The guy who you are responding to is trying to educate you just incase if you want to order/buy it for yourself without sounding like an idiot or ordering the wrong thing. This food is sold within every chinatown/Japantown in the world. Don’t go attacking random people on the internet without doing the research. You’ll go a long way if you just read more
Imagine working until you're 50 and then going for a career change. The testicular fortitude it must take to do that is insane. Then to be recognized as one of the best in the business. Holy crap.
Whoever can eat at these sort of places with these specialist chefs should do it asap before they all become super rare to find in the modern day... they don't make chefs like these anymore.
5:35 he says 豚バラ which is more like pork belly, or the very lower part of the ribs. Definitely not from the whole rack of ribs people usually associate ribs with.
From regular customer to master of production, now that's dedication.
:ujhu;
He was in architecture until around 50 years old.. that is impresive to me 😍💪
Shutup noob
@@punjungpun Just shows its never too late to chase your dreams
I’ve never heard of someone being a customer since a boy turning into the owner
This man worked as an architect until 50 yrs old and then started his second specialization as a chef until he became a gyoza master, where his restaurant was even given a michelin star. All because he didn't want to see the gyoza restaurant that he was fond off since he was a kid close down and that he wanted to continue its tradition. As well as still looking very strong for his age. This is someone to aspire to.
Not a Michelin star recipient but included in the guide, which is still an honor for any restaurant or shop. They have guides for most large cities/tourist areas and most restaurants within them do not have any stars.
Doesn't take away from anything else you said, just thought it should be noted.
@@winebartender6653 I'm not sure about the distinction but I know they have different types of awards. So my guess is unless it's a full courses dining restaurant any Michelin award is not the same kind we know of people like gordon ramsay get with his restaurant. But still quite an accomplishment.
@@holohulolo There aren't really any guidelines to the type of restaurant that can or cannot receive stars. Doesn't have to be full service or full course or anything like that.
The guide is just that, a food guide of the area highlighting good places to eat. Most restaurants in the guides do not have any stars and are of every type of establishment. The cheapest meal for a 1 star restaurant is $1.50 and is the same type of shop this is.
It takes a lot to get even 1 star. Food has to be quite exceptional.
Average Japanese man tbh lmao
A true MC
I can offer a unique perspective.
I’m currently backpacking Japan and am coincidentally in Tokyo. I happened to see this video an hour ago. I hopped on the subway and came right here. There was a short line at 11:45a (they open 11:30a) and I waited about 20 minutes.
The dumplings are exceptional. The wrapper is so soft, and while the sesame oil is noticeable, it’s not overpowering. Ingredients, texture, and execution are fantastic. With 6 dumplings per order, I got 2 orders and a large beer. (Total was ~$12 USD).
I owned a dumpling shop a few years ago - I want to emphasize how hard it is to maintain consistency. Getting perfect wings takes serious skill. Dumpling skins are sensitive, so getting the perfect heat on your cooking surface takes skill.
Flavorful dumplings. World class technique. Helpful and efficient service. Would absolutely return.
just curious: did the japanese customers also have 12 gyoza´s for lunch or just 6? ....
Amazing!
@@mamu1319 the patron next to me got 0 dumplings, and instead opted for a noodle soup dish. I saw couples splitting 2 orders of dumplings, another solo eater eating 2 orders, and plenty of people eating 1 order with other menu items. Lots of variety in ordering.
Bravo.
@@haydenmink1878 thanks for the report
His shop's specialty is only gyoza and he gave out the recipe freely.
This guy is a legend!!
because he knows it takes years to execute, no shame giving it out
Its not exactly a secret, ask any chinese person and they'll share the recipe
the proportion wasn't mentioned so no one can copy actually
@@skinnymon123 Ancient Chinese Secrets lol
@@animemusic8 anyone that knows what they're doing with dough and cooking can approximate it, but you're right, an amateur could not
Imagine loving a food stall so much you took it over just so it wont close. Thats passion for food right there.
It’s not a food stall.
@@cwg73160 🤓
And then putting it on the Michelin guide...
That's the Japanese for you
People who can just dedicate their life to perfecting their craft really amaze me
Life*
You really amaze me
They’re called people with careers.
@@codytorres6249 *lives
He started at 50 years old...
I love how he's just so open and honest as a master. He's not like I'm the best I got the secret ingredients and I know everything. He worked his way at it and shares his knowledge as a normal individual that just makes gyōzas trying to share the love
Lies again? God Mode Gold Medals
He symbolizes the Perspective that most Japanese craftsmen approach their work. Everything is in the details, makes all difference when trying to achieve quality.
As a Michelin Star Chef , I would like to taste this Chefs gyoza.
Makes sense why the Japanese make the best vehicles, electronics, motorbikes, Dirtbikes they truly take quality and attention to detail beyond everyone else. Never bought a bad quality product from Japan. Plus the people are very respectful and polite compared to the western world
@@moto3463 Having lived here for almost 10 years now, it depends. If you're white, yes. If you're any other Asian besides Japanese, not so much.
Still that's the loud minority, most people are just like folks everywhere
did you see how he sealed the dumplings and how they look like a kid played with it? now google any standard dumpling and see how crappy this "master" made his dumpling, i dont hink he can represente the craftmanship of japan XD
@@manbolomo He actually admits in the video that he's "not good at tactile tasks." After all he started learning in his 50's so it's understandable the dumplings may not look the best visually. I'd still like to eat the gyozas. They look delicious!
One thing I learn from this man, is not how to make the gyoza itself.
But... "It's never too old to learn."
Prop to him, from an Architect into a master of Gyoza. I can't even fathom what it takes to the reach that level.
Well he said he took over in 2005 and he only felt that he mastered his craft in the last 5 or 6 years, so that would suggest it took him circa 13 years. He makes 200 portions x6 Gyoza a day, so that's 1200 a day. Assuming he takes weekends off (104 days) and takes the Japanese statutory holidays off (16 days), that leaves 245 working days per year.
(1200x245)x13 = 3,822,000 Gyoza.
@@semi-skimmedmilk4480 Put the math aside. What I meant by, "What it takes." was what its feels like to leave something that he really know, in this case "Architecture" into a Chef.
@@ryannovel8892 I mean, he was 50 when he left architecture.. probably wanted a change and had savings to do it securely. As an architect he was probably quite creative so 30 years in one career might eventually feel claustrophobic.
It seems strange because by that point, in the West, we just decide to slog it out for another 10-15 years until retirement. In Japan however they have quite an old working population so moving on to an easier job is most likely more common.
@@ryannovel8892 Going from architecture to making dumplings was probably a mental relief for him.
It takes 10%luck, 20% skill
I have every respect that they gave credit to the origin of gyoza, which is from China and that they owe the great taste of their gyoza by staying faithful to the original recipe.
Origins are debated. Manti is a common dish throughout Central Asia and Mongolia. Turkic and Mongolic people eat it too. It became popular in Japan after Japanese migration into Manchuria.
@@yo2trader539 Nomadic culture in Central Asia & Mongolia do not historically eat food that comes from agriculture practice like flour, neither do they eat meat in small bite-size. It's adopted from China, just like their tea.
@@yo2trader539 imagine being this wrong
@@mike-yk4yk hahaha! We are all a little wrong...Smilin' here.
@@yo2trader539 migration? Just like how the Nazis migrated to Poland?
underrated part of all this is that he didn’t skimp and get easier to obtain and home grown substitute ingredients and stayed extremely true to the original recipe. same goes for who had that shop before and hopefully who gets it after.
yeah, except he sealed the dumblings like some kid playing with dough, google how standard dumplings look like and then look at his.
@@manbolomo I bet you've never seen japanese gyoza in person. Also it's not like you can do any better.
@@manbolomo ahh In every youtube video, there is always that one who tries hard to be a smart-ass. And in this video it's you.
@@manbolomo u represent ur profile picture
@@manbolomo braindead
I love how analytical he is about ingredients and technique, you can really tell he cares about understanding WHY his food is good!
A real master is it: kindness share his recipe, kindness explain the details. Any trace of sober. A food made with love and dedication. He is a real masterchef
as a chinese guy i would eat at this restaurant if i ever get the chance. the energy this guy gives off brings all the Asians together. and thats the energy the world needs right now. nobody is better than anyone else. lets respect each other.
I genuinely feel that if more people took this man's approach to life the world would be a utopia.
Well said, my dude
Yep. Full marks to the Japanese
这个就是北方的锅贴
This is Chinese food. If you're a Chinese, why would you eat Chinese food made by a Japanese?
I love he's slowed the process down, showing the entire process, his ingredients, you can see the amounts. He wants younger generations to know how to make it properly and do it the right way for perfect handmade Gyoza. He wants it to continue and knows he doesn't need to worry about giving any "secrets away". He's "made his fortune" do to speak and wants to teach and pass it on to us. Very cool. Would love to work under him in the kitchen. He's thoughtful and a patient teacher just like family and mentors I grew up with teaching me all kinds of skills from building, to cooking, to outdoor living and all necessary spiritual & life skills...
Right on brother! I dig what you are saying.
I love how so many different cultures have developed their variant of that dish. And so far I've liked all of them. No matter of Chinese Wan Tan, Polish Piroggi, Japanese Gyoza, and many more.
Japanese shops are always like that. Owner is the master at craft and does almost everything to ensure best quality possible. It's magical
It's actually problematic,
.
I have seen many restaurants that fail because the owner does not share the recipe with the younger generation,
.
when they die the workers are then forced to make up a recipe that is not up to par with the original.
@@saintsocramnymaia5511 What are the names of all these restaurants? Where is this happening? Id like to research this a bit if you have any restaurant names.
Dude left his job as an architect to make gyozas 😳.. incredible
Kaiman would be happy to visit
A True Artist..A master Craftsman..
Huge respect from India!
Incredible, the way he makes his dumplings so perfectly, there crispy and juicy at the very same time shows how much care and dedication he puts in them.
If only I could taste them I would be very happy
This man is an example of why you should follow your passions and make a difference, no matter how old you are 🤩
This man is a rare example of "if you work in the industry for 50 years and you get paid well, then you can give up that job and follow your dreams". 99.9% of people, modern slaves in the XXI century will never be able to retire from work, own a home without debts, and do whatever they actually would like to do.
what a legend - truly an inspiring dude & amazing how he took over the legacy and made it his own dance. I loved how he gave gyoza homage to China for their jiaozi
Everyone in Japan know that Gyoza is Chinese food aka 中華料理, not 和食 aka native Japanese cuisine.
Incredible content, he wasn't afraid to show exactly how he makes gyoza, he's a true master.
Indeed! And since you like exquisite cuisine:
It is said that by 2045 we would be producing 40% less food than what we are producing right now, and our population would be over 9.3 billion people.
If you like to eat, you might be interested to Save Soil also😊
#SaveSoil #ConsciousPlanet #Mentsükatalajt #Tudatosbolygó
Love from Hungary 🇭🇺🌿🌿🌿
Save Soil, let's make it happen 🌏🌎🌍
Absolutely fascinating. Although he continues the traditional methods, he also constantly improves the recipe to make the tradition as close to perfect as he can.
A specialist: from knowing the origins and history to improving his craft using food science and human feel. Artisans need to appreciated more.
This guy took over ownership of a restaurant just because he didn't want the previous owner to be sad. What a nice guy.
Thank you chef! My son is on a special diet due to kidney failure. I used 2 pounds ground chicken 1/3 large cabbage and handful of green onions. I omitted salt (he can’t have added salt) and used granulated garlic and onion in its place. I guesstimated measurements of the remaining seasoning and used store bought gyoza wrappers then cooked like I would pot stickers fry bottoms add water ect and without cornstarch slurry (he can’t have cornstarch). These gyoza did not even need dipping sauce!! So delicious!! My son and his friend ate about 95 gyoza in one sitting! I only made 120! Amazing flavor!! Love your seasoning!!! Thank you 💗
An underrated comment. Hope you still doing good and enjoying gyozas ✌️
This is so cool. I'm glad he took one thing, and chose to master that. So many restaurants try too hard with their menus. Keep it simple, make a great product and keep it consistent.
I was impressed when he said he takes the air humidity into account when making the dough. That's true mastery.
From being an architect to chef, that's wholesome.
No. From being a well paid at any job, so be able to leave the job and take a leap without not risking the retirement, that's very rare and enviable."
I like how even though he's now the owner, he still refers to the original owner as _the_ owner. That's some level of respect only the Japanese can give.
I love how he switches careers without a second thought, like hmm I like cooking, I can do this.
Pure dedication and love to what he's doing. He deserves his fame.
As a half-chinese who loved wih my chinese part for over 10 years im so happy to see he actually pays a lot of attention to the criapy wings it just gives a whole new level of flavor to the gyoza
It's so relaxing watching an expert at work😇
just by looking at the color of the crust and how original the ingredient list is, you know this will be tasty
Japanese people’s respect to craftsmanship is just astonishing.
Love how much love and effort he puts into part of his craft. Props to you Mr. Umamichi 👏
"I've committed to making these until I can't move anymore." huge respect. I sincerely hope the younger generation will be interested to pick up the ropes.
I love the dedication japanese people put in each craft they do
What an amazing story and what a master at the fine craft of gyoza. Making dough so supple, tender, and with a great bite is not easy. Fantastic video
I absolutely love guys like this! I'm 50 years old and I've been an architect all my life? Sure, I'll buy my old favorite gyoza place and give it a shot! Why not? Never too old to learn.
I've only cooked frozen ones once where the bottom had this incredible crunch that was the most addicting aspect of them. They were perfect. I haven't been able to replicate it since. I've cooked them all kinds of ways and all kinds of brands but only once did it hit with perfection. His method is the slurry really does make a great crunch. Only sad thing here is I'll never be able to try his perfect gyoza in my life because I love them. Looks like I'll have to invest some years of practice to create my own.
The first second of this video is enough to convince me that this tiny little dumpling shop will be a legendary dining experience.
I love that he doesn't measure or time anything and still manage to get such a good result consistently, a true master
Made by himself 1.362 Gyoza from scratch per day?? That is a new level of dedication.. Thanks for sharing, Eater!
The food will never go wrong if the chef is passionate about his craft.
Beautiful story. So many unique aspects of this country.
His attention to detail is admirable.
I have enormous respect for you, chef.
😍Love his dedication to his favourite food! 💗 Thank you, Master, for your hard work, to continue and preserving this tradition, so others can feel the same joy eating them !
I'm a 41yrs old and was a chef for 20yrs. I give this man and everyone #MADRESPECT for making everything from. Srcatch.. trust me even when it isn't it's is a 80-100hr week with you back hurting and no life what's ao ever
Exactly...doing it until the minute you die... what's the point? Looks more like slavery to a communist regime but I digress.
Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant's traditional gyoza recipe, he has landed a spot in the Michelin Guide. 😃😄😆😅🫔🍜🥟🥟 ミシュランガイド東京2018～2020で3年連続ビブグルマンを獲得！ 多数のメディアでも取り上げられる餃子の店【おけ以】。
Men like him are very rare, we need more prideful chefs like him in this world.
I don't think anyone pursues perfection quite like the Japanese.
What a master and what quality
yeah, look at those dumbling looking like some kid played with them, master making uglier dumbling than any regular housewife i pretty bad.
Chef wha is the ingedieint of water for using steamer pls answer thanks and good morning from phillippines
I have made gyoza from scratch. It’s quite labor intensive and technically challenging. It’s far superior than anything I have eaten in the US, but I don’t have the passion to make it but once in a blue moon. He has passion, dedication, and the technical expertise which I admired.
i recently started making gyoza too, and i understand the struggle for making it. seeing this video just inspire me to make gyoza better.
What kind of meat do you use? I have used a spray bottle to keep the shells moist to make them pliable. I buy the wrappers because making the shells are laborious. What is your recipe? @@fadlialamsyah9376
I use soy sauce, sesame oil, blanched Chinese cabbage that I wring all the water out of it, sesame oil, garlic, chives, a little cornstarch, egg, soy sauce, ginger. The cornstarch makes the filling more solid. This is a nice combination of ingredients and spices. My wife likes to add peas. @@fadlialamsyah9376
Ground pork.
The dedication of this man to be willing to hand make almost a half million a year gyoza a year... amazing! 🙂
The thing about mastering something is that even when you give every single step of the recipe freely, still nobody can make the food taste exactly like you do. It's not just the ingredients, real cooking comes from decades of hard work, patience, and most importantly, love for the food that you're making.
Absolutely. You can have the best ingredients, the best equipment accessible, but without the consistency and knowledge you might as well be working with nothing.
These are sincere people who wanted to serve the people
I just can't even. Those look so delicious I'm at a loss for words.
I love his passion and determination. Respect. I can only dream of getting close to his old ways of learning and integrity 🥟🥟🇬🇧 Maria
My secret ingredient is chopped water chestnuts - from a can! Rinsed 3 times. The crunchiness is so delightful. Learned to use hot water & let it rest 2 times. What a wonderful man to tell his secrets. It's not like YT visitors are in competition with him. Much love from Portland, Oregon.
hardwork,dedication and passion. This man is truly amazing.
He didn't just carry the torch. He elevated it.
Profoundly thoughtful and beautifully shot and edited. I felt as if I were there in person. Superb Effort.
I am very proud of this man. He has a profound affinity for that restaurant and the dumpling. Congratulations
Beautiful looking cabbage. Japanese grow some of the prettiest fruit and veg around.
Wow.. a true shokunin (master of craft). Cooking all the gyoza by feeling and experience. Experimenting over the years of what works and doesn't. Crazy to think he started this when he was already 50 and received Michelin star. Also sad that people dedicating their lives to these crafts and not in it for the money are becoming exceedingly rare.
He is also a great professor. Explaining the details of tools and ingredients. 😊
Wow, bought the shop from original founder and make sure this shop will not disappear, what a legend
I'd like to buy a shop and continue its tradition. But as XXI goes everyday people like me will never own a home (with no debts)... not to mention an extra shop on the side. Well done greedy people of Earth, well done.
Outstanding. Love the fact that he is using the traditional recipe, without changes. That said, I tried making these with crocodile meat, and it was a new (in the good way) experience.
when brother said he was twice my age when he decided to start this journey and become a master i was heartened, i needed to hear that today!
The cabbage and chives prok dumpling. A chinese best seller indeed great choice
Even his name Umami-chi already sounds delicious.
I allways have deep respect for People with a great Craftmanship!
Deeeeep bow and respect to this man because of the people like him we can still eat great food instead proceed food from factory's many thanks 🙏
This series together with the Mise En Place series is SO GOOD and inspiring! Thank you for bringing this. Would love to see some episodes from my own country Denmark. Keep it up, love it ! :)
What is there gonna be from Denmark? Dry crackers and boiled fish? lmao
Our prayers and support will always be upon you young old man...
God Bless You.. 🙏🙏
besides admiring his determination to keep that business and someone elses legacy going on the other thing I'm shocked by is how amazingly giant/fresh/clean that cabbage is
Thank you for showing us all what your specialty is. We appreciate You. 🎉😊
Thats his ikigai right there. The japanese are a different breed.
I wish I had seen this before, I just came back from Japan 2 weeks ago and I did tried some gyoza but these look amazing and knowing the work behind them makes them even more special. Oh well, will have to go back soon to try them XD
6 years for making a proper Gyoza? what a dedicated chef.. salute!
The best gyoza with love of art creation from the chef
These look delicious!
A marvellous history with inspiration. I will produce my own Gyoza soon. It is so healthy and delicious
Best video on this channel so far. It's so rare to see a Japanese master at his age paying homage to Chinese traditions. Wonderful chef.
might as well say the Italians are paying homage to chinese traditions when they make pasta, and France with their fries.
EVERYTHING anyone cooks, anywhere, by your standard, pays homage to Chinese culture.
@@ritzbrecio Homage implies intent. Unless a person intentionally does something for a certain person or people, there’s no homage. So, no, you can’t “might as well” say that.
@@ritzbrecio Japanese people know that Gyoza is Chinese food while only some ignorant foreigners considered it as Japanese and insulted every Chinese who claimed Gyoza is Chinese food.
@@ritzbrecio ignorant moron. Gyoza originated in CHina. Japanese brought it to Japan during WW2
@@Wvk5zc learn to read. No one is disputing that. Im just saying that sweeping generalizations don't work when we trying to articulate food culture and context.
Would you understand that it was gyoza making video made by a japanese man when i say "i just watched a guy make Chinese dumplings today".
Context, people. Also, learn english and how it's used. E.g. how context work
I was taught not to mix the meat mixture too much or it will harden, but he mixes it very thoroughly.
Gyoza originates in China but spread to Japan and Korea in the early 20th century when Japan controlled Northeast China, the Japanese brought Mongolian bbq and Chinese Dumplings back home with them. Japanese Gyoza aren't as small as Shuijiao or Zhenjiao but more resemble Chinese Guotie or panned fried dumplings specifically the kind you find in Northern China. As a Southern Chinese we eat dumplings very rarely and the way we make them is far more simple than Northern China.
Mongolian BBQ is a franchise from Taiwan. And Mongolian traditionally do not BBQ their meat, the boil them. You got everything wrong in your post.
@@jsc3417 Nope, it may have come from Taiwan as a franchise, but Mongolian and Manchurians have been barbequing this way long before it spread to Taiwan and Japan.
Japan teaches us, especially through food, how to put value to small things.
Those look so good. I really like the way this guy cooks; it’s very impressive 🥟🥟🥟🥟🥟
Simple yet so many steps. This is a hardworking man
Kudos to the chef for acknowledging that Jiaozi is a Chinese cuisine and has been for centuries.
FYI, there are 2 common type of 🥟 in China; the 1st type is called Jiǎo-Zi (饺子) aka dumplings, which has a round shape, due to the unique shape of it’s wrap, it is thicker in the middle and thinner on the edge, the edge is firmly pinched when filled and folded, so once it’s boiled, it holds its shape; the 2nd type is called Guō-Tiē(锅贴) aka potstickers, which has a flat bottom, due to the uniformity of it’s thickness through out the wrap, it’s loosely pinched when filled and folded, and it’s crispy on the bottom because it is meant to be PAN-FRIED. What you’re seeing here is the 2nd type, aka Japanese gyoza. *Note, DO NOT attempt to boil the potstickers, for they will surely end up into a pot of groove soup.
Is the intent to say that China is first?lmao
like in most things, if we really trying to go by written data(bread, paste etc). Because you seem to have agreed that it was IN Fact a gyoza, not one of the two Chinese dumplings you mentioned. Lol
Enlighten me
gyoza is literally chinese dumplings.. he even said it in the videos..
@@kubotite9168 I didnt say otherwise, maybe read the comment again. Im asking. Whats the point of 2 paragraphs of 2 different dumplings when it is prepared differently from the one in the video( steamed then fried). Genuinely curious.
@@ritzbrecio he's saying how the second type is related to gyoza, and some tips on preparing it. The video was talking about how the chef prefers to use chinese cabbage to follow the roots of gyoza? Not sure what else to explain?
@@ritzbrecio the chef in the video literally said they are the first and the owner brought it to Japan if you weren’t reading the subtitles correctly. The guy who you are responding to is trying to educate you just incase if you want to order/buy it for yourself without sounding like an idiot or ordering the wrong thing. This food is sold within every chinatown/Japantown in the world. Don’t go attacking random people on the internet without doing the research. You’ll go a long way if you just read more
Imagine working until you're 50 and then going for a career change. The testicular fortitude it must take to do that is insane. Then to be recognized as one of the best in the business. Holy crap.
Whoever can eat at these sort of places with these specialist chefs should do it asap before they all become super rare to find in the modern day... they don't make chefs like these anymore.
5:35 he says 豚バラ which is more like pork belly, or the very lower part of the ribs. Definitely not from the whole rack of ribs people usually associate ribs with.
I love that I can't Get the food I watch on This channel because it's on the other side of the planet.
You must have never heard of airplanes before.
@@henryt9281 you must not have heard of poor people.
@@henryt9281 so you're that rich that you can hop on a plane when you're hungry?
Nice! Hope i can make it to the shop one day!
I think every dumpling maker mom should also have a title of dumpling MASTER!