Atelier Gyoza & Soupe Miso 【Dim. 15 mars. 2026】 Egg This is one of Hyozaemon's

This is one of Hyozaemon's signature products

Sa forme épurée s’intègre parfaitement dans tout type d’intérieur

chaque geste est précis

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

Atelier Gyoza & Soupe Miso 【Dim. 15 mars. 2026】 Egg This is one of Hyozaemon'sGyoza 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