Inside the Appeal of Hane-Style Japanese Dumplings

To learn more about variables contributing to category growth, along with some recent product innovations, we reached out to Fumihiko Sano, chief innovation officer at Ajinomoto Foods North America.

Prepared Foods: Ajinomoto Foods North America recently released an authentic Hane-Style Gyoza in chicken and pork varieties for in the US market (Prepared Foods, “Small Bites, Big Flavor Drive Frozen Innovation”). What is the culinary background of hane-style dumplings in Japan?

Fumihiko Sano: Hane-Style Gyoza, which translates to “winged gyoza,” are a Japanese-style dumpling distinguished by a delicate, lacy, golden-brown crust—called the “hane” or “wing”—that forms when they’re pan-fried. This crispy skirt connects the dumplings together, adding an extra layer of texture and visual appeal. 

In Japan, gyoza are traditionally enjoyed not as a main dish but as a side dish or shared appetizer, most commonly alongside ramen or as a drink pairing in casual restaurants and izakayas. As a result, consumers have come to value not only the juicy filling, but also the aroma of the browned surface and the satisfying crispness created during pan-frying. Hane-Style Gyoza evolved from this culinary tradition, enhancing both texture and presentation through the addition of a delicate, crispy wing. The style reflects the Japanese appreciation for contrasting textures, visual appeal, and attention to detail in everyday dining experiences.

Prepared Foods: Why did Ajinomoto Foods North America decide to introduce Hane-Style Gyoza to the North American market?

Fumihiko Sano: The frozen dumpling category is having a major moment. Japanese cuisine is the fastest-growing segment among frozen food buyers, driven by a broader fascination with Japanese culture and record-high travel to Japan. Ajinomoto Group brings unmatched heritage and culinary expertise in gyoza and umami, with AJINOMOTO Hane-Style Gyoza ranked as the No. 1 gyoza in Japan and already proving its popularity through strong sales at Costco. 

Authenticity comes from the recipes, ingredients, and techniques we have refined in Japan through more than 50 years of frozen gyoza expertise and over a century of culinary and umami innovation. Whether made in Japan or at our US facilities, we follow similar standards and processes, so every bite tastes just as it should—juicy, crispy, satisfying, and full of savory umami flavor.

Prepared Foods: What is the practice of “Takumi no Waza,” and how does it factor into product development at Ajinomoto Foods North America?

Fumihiko Sano: The Takumi no Waza approach is a methodology for deeply understanding the advanced skills and craftsmanship of professional chefs or home kitchens and translating those techniques into industrial production. At its core, the objective is to bring the value of “authentic, real cooking” into large-scale manufacturing.

We begin by closely observing cooking in real environments, such as restaurants and development kitchens. We try to learn how to handle ingredients, control heat, and manage cooking sequences and timing. 

The insights gained are then translated into key technical elements, such as formulation (recipes), process conditions, and equipment settings. These are simplified and optimized to ensure both consistent quality and reproducibility. This enables us to maintain the quality and craftsmanship of authentic small-scale cooking, while achieving stable mass production.

Prepared Foods: What were some of the processing challenges involved in developing the hane “skirt” for the frozen dumplings?

Fumihiko Sano: While traditional dumplings feature a fairly thick, doughy wrapper with a dense texture filling, AJINOMOTO Hane Gyoza features a tender, juicy filling in a thinner, flexible wrapper with a light, crisp bottom. 

One of the biggest technical challenges was achieving consistent hane formation in a frozen product. Another key challenge was ensuring cooking reproducibility across a wide range of consumer preparation conditions. Different stovetops and heating levels can significantly impact the final result. To address these challenges, we optimized the formulation so consumers can consistently achieve the signature crispy wing, tender wrapper, and juicy filling with a simple pan-frying process at home.

Prepared Foods: How have US consumers responded to the products?

Fumihiko Sano: US consumers have responded enthusiastically to the uniquely authentic Japanese Hane-Style Gyoza. Once they discover its signature crispy skirt, visually appealing presentation, and the combination of a crispy exterior with a juicy, flavorful filling, many become repeat purchasers, returning again and again for the eating experience. 

Prepared Foods: What other new products has Ajinomoto Foods North America recently brought to market?

Fumihiko Sano: Ajinomoto Foods North America launched frozen ramen products in June, making their debut in Whole Foods Market. Available in three umami-packed varieties—Tonkotsu Pork, Shoyu Chicken, and Miso Vegetable—the products are made with high-quality ingredients and bring premium Japanese ramen to Whole Foods shoppers nationwide. The ramen includes:

●    Tonkotsu Pork: silky and creamy pork broth with fine-cut noodles

●     Shoyu Chicken: perfectly balanced soy sauce–based broth with rich chicken aroma with thin-cut noodles

●    Miso Vegetable: flavorful red miso–based broth with thick-cut noodles

In July, we released AJINOMOTO Single Serve Premium Rice Entrées, delivering restaurant-inspired Asian flavors in a convenient format that can be prepared in minutes. The line also taps into two of the strongest trends in frozen food today: growing interest in global cuisines, particularly Japanese and other Asian-inspired dishes, and increasing demand for bold, flavor-forward meals among younger consumers.

Backed by Ajinomoto Group’s global culinary expertise and more than a century of innovation in umami, each entrée is inspired by authentic Asian dishes and features a unique signature ingredient to create a truly differentiated eating experience, allowing people to travel the world without leaving home.

The lineup includes four varieties: Huli Huli Chicken with Coconut Rice, Bulgogi Beef with Black & White Rice Blend, Black Garlic Fried Rice, and Taiwanese Popcorn Chicken with Sha Cha Fried Rice. All varieties are made without artificial colors or flavors and deliver the rich, savory taste consumers expect from Ajinomoto.

We also expanded our dumpling portfolio with the introduction of Sweet & Spicy Chili Saucy Pork & Chicken Gyoza and Jumbo Chicken Shumai. These launches reflect two trends we continue to see resonate with consumers: interest in bold, globally inspired flavors and demand for elevated frozen foods that deliver a restaurant-quality experience at home.

Fumihiko Sano serves as chief innovation officer at Ajinomoto Foods North America, where he leads the company’s innovation agenda across R&D, corporate planning, and food safety and quality. He is responsible for advancing product and technology development and aligning innovation with the company’s strategic priorities.