Gyoza are a staple on Japanese restaurant menus, and if you’ve never tried them as a side dish or appetizer, then you may be wondering what they could be. Gyoza are commonly referred to as pot stickers and are dumplings typically filled with meat, vegetables, or both. Gyoza originated in China but are incredibly popular in Japan. Some of the most common gyoza fillings include chives, cabbage, ginger, garlic, green onion, and pork.
Gyoza can be prepared in any of several ways. Yaki gyoza, which are the most common variety of these dumplings, are pan fried in a hot skillet. Often served in a light broth, sui gyoza are boiled and are far less common in restaurants. Finally, age gyoza are deep fried, have a crispy texture, and are also quite rare to find on a menu.
House of Genji offers gyoza, teppanyaki, hibachi, sushi, and much more. If you have questions about our menu or would like to make a reservation at our Japanese steakhouse in San Jose, then please give us a call at (408) 453-8120.
If you’ve ever ordered sushi at a Japanese restaurant, then it was probably served along with condiments like pickled ginger, soy sauce, and wasabi. Watch this video to learn about what wasabi is and how it is used.
Wasabi is a root vegetable that grows in sandy, mountainous areas where there is cold, shallow, running water. Because of the unique environmental conditions that the plant requires, wasabi can be quite difficult to grow. For this reason, genuine wasabi is often very expensive.
At House of Genji Japanese steakhouse, we offer delicious Japanese dining and feature a cocktail lounge. If you would like more information about our Japanese restaurant serving San Jose, then please give us a call today at (408) 453-8120.
Here in the U.S., many people associate Valentine’s Day with men presenting gifts to the women that they are in a relationship with or interested in. In Japan, this holiday is celebrated quite differently. If you love dining at Japanese restaurants and discovering new things about this country’s culture, then continue reading to learn about the celebration of Valentine’s Day in Japan.
Just like in the United States, Valentine’s Day is a big business holiday for Japanese retailers. However, Japan has a deep-rooted tradition of women offering chocolates to men on Valentine’s Day, rather than the other way around. There are several theories as to how this came about, with many having to do with the fact that confectionaries marketed their chocolates to women as a way to show their affection to men that interested them. In this country, there are 2 types of chocolates that women give out on Valentine’s Day. The first, called giri-choco (obligatory chocolate) is offered to colleagues and friends. Giving someone honmei-choco (true feeling chocolate), on the other hand, is considered a genuine display of affection.
In Japan, the gift giving doesn’t end with Valentine’s Day. Exactly 1 month later, this country celebrates a counterpart to the romantic holiday on March 14 th , called White Day. This holiday gives men the chance to return the affection that they were shown on Valentine’s Day by giving a gift to the women from whom they received chocolate. Often, the gifts given are white chocolates that are meant to match the name of the holiday. Along with chocolates, flowers and other gifts are often given. Many department stores make a point to advertise White Day with gift displays to ensure that men don’t forget to purchase gifts for women.
House of Genji is a Japanese steakhouse that features a cocktail lounge and offers teppanyaki in San Jose. If you would like to know more about us or make a Japanese dining reservation, then please call (408) 453-8120.
When ordering a drink from the cocktail lounge at your local Japanese restaurant, you may find yourself wondering about the differences between the sake options. If so, you should know that you are not alone and that there are many types of sake available. Read on to learn about a few of the most popular varieties.
When reading sake labels, you may see the word “ seimaibuai ” mentioned on the label. Seimaibuai refers to rice milling, a process which polishes away the outer layer of the rice grains to improve the sake’s flavor. Ginjo-shu , which is classified as premium sake, must have 40% of the original rice milled away to give it a seimaibuai value of 60% or lower. Ginjo-shu has an enticing aroma and is typically served cold to preserve the flavor, which is described by many as being light and delicate.
Sake is divided into categories depending on its ingredients. Junmai-shu sake is often referred to as pure rice wine because no distilled alcohol, additional sugars, or extra starches are added. Junmai-shu sake is made from only rice, koji (fermented rice), and water. Traditionally, junmai-shu is made with a seimaibuai of 70% or lower, and it tends to have a more acidic profile than other sakes. Junmai-shu is often served hot and boasts a rich, full flavor.
Honjozo-shu is made from rice, koji , water, and distilled alcohol. In this type of sake, distilled alcohol is often used to balance the flavors of the drink. As with junmai-shu , honjozo-shu has a degree of milling of 70% or better, but it is less potent. Ideally, honjozo-shu is served warm. The added alcohol gives this sake a smooth body and light flavor that can be easily recognized.
At our Japanese restaurant serving San Jose, House of Genji features a cocktail lounge and offers a broad range of sake options. For more information about our Japanese steakhouse, please give us a call today at (408) 453-8120.
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