The Division of International Education and Exchange of the School of Engineering often organizes events to promote Japanese as well as foreign cultures. The last one, which attracted both international and Japanese students, was on the theme of gyoza, one of the most popular dishes in Japan, a kind of dumpling consisting of ground meat and vegetables wrapped in a thin piece of dough. The filling is generally made of cabbage, ginger, ground pork, garlic, sesame oil, soy sauce and a large quantity of chives, which give the gyoza its specific garlicky taste known as bad breath! The filling can of course be altered depending of one’s desire and we can even find shops in Japan selling fancy gyoza such as jumbo or monster gyoza or some with shrimp, mushrooms or even cheese. The most popular way of enjoying gyoza is to pan fry them and eat them with tare dipping sauce, vinegar and a drop of chili oil. Boiling as well as deep-frying are other ways to cook them though this last way is mainly found at Chinese restaurants. Even though gyoza can be found all over Japan, they are especially popular in the cities of Utsunomya and Hamamatsu, known to be the capitals of gyoza.