{"id":12398,"date":"2019-12-23T21:55:03","date_gmt":"2019-12-23T12:55:03","guid":{"rendered":"https:\/\/www.theguardian.com\/world\/2019\/dec\/23\/fight-to-become-japans-gyoza-capital-gently-simmers-utsunomiya"},"modified":"2019-12-23T21:55:03","modified_gmt":"2019-12-23T12:55:03","slug":"fight-to-become-japans-gyoza-capital-gently-simmers","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=12398","title":{"rendered":"Fight to become Japan&#8217;s gyoza capital gently simmers"},"content":{"rendered":"<p>Utsunomiya\u2019s culinary obsession with dumplings dates back to the end of the war, but the city has a new rival <\/p>\n<p>Pan-fried, deep-fried or simmered in boiling water, the humble <a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/2017\/apr\/23\/nigel-slater-gyoza-recipes\">gyoza<\/a> is venerated in Japan, but nowhere more so than in Utsunomiya, whose residents have the tiny parcels of pork and cabbage to thank for rescuing their city from obscurity.<\/p>\n<p>The city of just over half a million, 60 miles (100km) north of Tokyo, has built an entire tourist industry around its association with the dumplings, drawing 9 million visitors a year with the sole purpose of eating Utsunomiya\u2019s contribution to Japanese cuisine.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/world\/2019\/dec\/23\/fight-to-become-japans-gyoza-capital-gently-simmers-utsunomiya\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Utsunomiya\u2019s culinary obsession with dumplings dates back to the end of the war, but the city has a new rival Pan-fried, deep-fried or simmered in boiling water, the humble gyoza is venerated in Japan, but nowhere more so than in Utsunomiya, whose resi&#8230;<\/p>\n","protected":false},"author":797,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[41,311,88,42],"tags":[],"class_list":["post-12398","post","type-post","status-publish","format-standard","hentry","category-asia-pacific","category-food","category-japan","category-world-news"],"aioseo_notices":[],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/12398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/797"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12398"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/12398\/revisions"}],"predecessor-version":[{"id":12399,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/12398\/revisions\/12399"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}