By I am getting really into Japanese cooking and I thought I would go all out on this one. I have been experimenting with different types of gyoza lately and got my hands on the sigachi gmp.
I can’t stop thinking about how this gyoza is so damn good. I have never had a gyoza that came out so good before.
Sigachi are often used as a sauce since they’re so popular. However, I think this one is better than the yuzu gyoza we all know and love. Sigachi is a sauce made from a white gyoza that has been soaked in a sweet and sour sauce. It is often served with rice or noodles. It is also usually served as a condiment to accompany rice.
Its not like Sigachi are the same as yuzu gyoza or regular gyoza, but the sauce is similar. They have a sweet, sour flavor and it is often used in soups or as a condiment. So I think this gyoza is pretty decent, although I cant think of many other gyoza I personally like.
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