大阪府·ご当地グルメ
Udon Gyoza
The fried surface is crispy and fragrant, while the inside features chewy udon noodles. Despite being called 'gyoza,' there is no wrapper—this mystery and light texture make it addictive. It was born in the northern part of Takatsuki City, Osaka. It is said to have originated around the 1980s when housewives in areas like Tsukahara and Nanpeidai began sharing a recipe for 'gyoza that are easy to make without wrapping them in dough.' All you do is mix chopped boiled udon with chives, minced meat, and egg, then fry it into an oval shape. It is a dish born from domestic wisdom. In 2023, it was even selected as one of the Agency for Cultural Affairs' 'Food for the Next 100 Years.' Because there is no wrapping involved, it is casual and fun. It is a warm, local gourmet specialty that grew up on the dining tables of Takatsuki.
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