To live in a world meant for other people

In this introductory post on Japanese food, I have selected a dish that actually has its origins in China, and only makes it's way to Japan in the last century (or so I have been told). That dish is gyoza.  Of course, I have the opportunity to eat various dumplings before I come to Japan, but the flavor and consistency of Japanese gyoza is an unexpected treat for me.   Natto Gyoza The gyoza pictured above is natto gyoza, not something you find in most restaurants, but one of my favorites. The reason is the natto. Natto is a traditional Japanese food made from fermented soy beans. It is notoriously stinky, has an unusually strong flavor, and when eaten normally it sits in a fluid having the consistency of spit. I'm not a fan of this version. But when cooked in gyoza, you end up with an unmistakeable aroma and a noticeable bite to the flavor of the standard fare of minced ground pork, chives, green onion, cabbage, ginger, and garlic. Add a light crisp on one side, and a d