My favorite food is gyoza.

It's rich, so it can be used as a sauce

"I recommend a 1:1 ratio of soy sauce and vinegar. It's the perfect balance with the oil in the gyoza. You won't be able to stop eating gyoza."

Ingredients: Wheat (domestic), defatted soybeans, salt, soybeans, rice/alcohol

Shokunin Shoyu No. 5041

If you're a fan of vinegar and soy sauce when it comes to gyoza, then this is a must-try! It's a re-brewed soy sauce made with spring water from the foot of Mt. Fuji, carefully aged for over two years, but because it uses rice koji, it's not too rich and has a clean aftertaste. It's mellow when combined with vinegar, and it cuts through the oil in the gyoza just enough to bring out the umami. With a good balance that lets you fully enjoy both the vinegar and soy sauce, this is the perfect product for those who prefer vinegar and soy sauce!

When making homemade gyoza, why not try using vinegar and soy sauce? If your usual dark soy sauce isn't enough, try using re-brewed soy sauce, achieving the perfect balance of vinegar and soy sauce at 1:1. It's not too sour, not too salty, and has a mellow, deep flavor. Add chili oil for a classic taste, or try adding chili pepper for a sharper kick!