Fight to become Japan's gyoza capital gently simmers

Utsunomiya's culinary obsession with dumplings dates back to the end of the war, but the city has a new rival

Pan-fried, deep-fried or simmered in boiling water, the humble gyoza is venerated in Japan, but nowhere more so than in Utsunomiya, whose residents have the tiny parcels of pork and cabbage to thank for rescuing their city from obscurity.

The city of just over half a million, 60 miles (100km) north of Tokyo, has built an entire tourist industry around its association with the dumplings, drawing 9 million visitors a year with the sole purpose of eating Utsunomiya's contribution to Japanese cuisine.