Hatomugi Dumplings, Yuderage

What did you consider when pairing the dish with the plate and presenting it?

I felt that the curves of the wood ear mushrooms and dumplings would resonate with the curvature of the plate. The natural frills of the mushrooms, together with the folds formed when shaping the dumplings, echo the vessel’s own undulating form. To emphasize this relationship, I kept the composition as minimal as possible.

What are the key elements that define the flavor of this dish?

Hatomugi Dumplings
The defining element lies in the dumpling skin, which is kneaded with whole roasted hatomugi (Job's tears), including the husk.

Yuderage
The key is the interplay in the mouth when wood ear mushrooms coated in a sweet black vinegar dressing meet avocado.

Yuko Anda

Born in Tokyo in 1976, Yuko Anda is a culinary researcher and author of titles including Tasukaru Ryōri (Little More), and is featured in murmur magazine No.26: Yuko Anda as a Universe (Mm Books).
Andagyoza is a restaurant specializing in dumplings that opened in Yoyogi-Uehara in 2012. The dumpling skins are distinctively made with whole roasted hatomugi (Job's tears), including the husk. The menu focuses on dumplings alongside dishes incorporating dried ingredients and pickles. House-made condiments are presented at each table, and the beverage selection features many original recipes, including a popular house-made cola.

Instagram: @andagyoza