Gyoza with cheese? Isn’t that a perogi? Most oriental dishes shy away from dairy products. Livnig in Tokyo 20 years, I have never had a gyouza with cheese.

Then again, why not?

I was stationed at Misawa AB from 89-91, and all the restaurants in town served cheese gyoza. Since being back in the states, I and none of my buddies have found any Japanese restaurants that serve cheese gyoza. I loved it!

Brian

I was in Misawa AB from 98-00 and those cheese gyoza’s where great! Can’t find them back here…

Also in Misawa from 92-94…and looking for cheese gyoza recipe. Overall Mika’s had the best food (by the main gate), but Forever’s had the BEST yakisoba and cheese gyoza. Miss it! =(

I too was stationed in Misawa from 1998-2002 and I loved the cheese gyoza. I have been searching desperately for those things! The best ones were at Companions in the alley outside the main gate. If anyone knows of a place near Ft Meade Maryland that sells them please, please let me know! Cheers!

I guess i’ll add my name to the mix. I was stationed in Misawa from 88 – 94. Been trying ever since to find the cheese they used in the gyoza. I miss them.

Ok i was there too from 92-97, and i love the Cheese and Noodle shop. And i learned how they made it. It’s Gyoza wrappers and a this type of Goat Cheese they used there called Star Cheese that came in a block. You roll the cheese up in the wrapper and deep fry it. I used vegatble oil usually. Now the problem is finding this in America. And i promise you , you wont. I’ve looked all over. I’ve tried just the goat cheese from the grocery store and it came close, but was expensive for just a little bit. I’m gonna try a different cheese, maybe provolone or Mozzarella. I suppose i’ll try all the white Cheese’s to see what comes closest. Hope this helps, my e-mail is Shane@whiteboyz.org

I was in Misawa from 95-98, and my favorite were from Companions. I have searched high and low and this is the first site I found that even mentioned anything about them. I thought I was going nuts and couldn’t remember what they were called… A philipino friend of mine offered me a solution. Use a wonton wrapper and mozzerella cheese, and seal it closed with a water and cornstarch mixture. It works quite well. I’m still experimenting with what oil tastes best though. Any suggestions?

I was in Misawa from 95-98, and my favorite were from Companions. I have searched high and low and this is the first site I found that even mentioned anything about them. I thought I was going nuts and couldn’t remember what they were called… A philipino friend of mine offered me a solution. Use a wonton wrapper and mozzerella cheese, and seal it closed with a water and cornstarch mixture. It works quite well. I’m still experimenting with what oil tastes best though. Any suggestions?

I, also, was stationed at Misawa from 98-99 and loved Cheese and Noodle. I have been looking for cheese gyoza (now that I know what they are called) since then!! I found out that a co-worker of mine was stationed there and he told me what they were called. I am going to try the receipe from Shane and see how it goes. My friends will die, they have heard me ranting about these for years! I am so excited! Thank you.

I was there from 95 to 99 my wife didn’t believe me when i told her about the chese gyoza. I tought I was crazy but i crave those things bad. Might have to fly back and buy a bunch. Thank you.

The best cheese gyoza were from Companions, as well as the best yakisoba.

I would love to figure out the yakisoba recipe! I’ve been dying for that stuff for years now!

I was in Misawa from 93 to the end of 97, and Mika’s had the best food overall for the junk stuff, but the French place around the corner, Marche, had the best overall good food locally, with a trip to Isshintei up near that Northern campsite being another great one!

As for the cheese in the Gyoza, I strongly suspect that it’s Monterey Jack cheese, not mozzarella. The guy would never tell me, but cheese is one of the things I pursue actively, and I’m pretty sure it was Jack. Since then I’ve tried Jack with soy sauce, but I’ve never managed to successfully roll a gyoza — I’m just clumsy for wrapping gyoza, dunno why.

If anyone tries this and succeeds, please feel free to contact me at urban_sasquatch@hotmail.com

If anyone knows the recipe for Mika’s shrimp and chili sauce, contact me; and the same for Companion’s yakisoba.

I was in Misawa from 87-90, and again from 94-97 (Navy). The lead cook at Companions was tight with a USAF girl I worked with, (even babysat for them). I garnered a couple of cooking tips.

The cheese used in Companions cheese gyoza was “Snow Brand”, which was available in the supermarket straight out the main gate, going straight past the ghetto housing block, and on the right. Rolled in plain wrappers, but chilled thoroughly after wrapping so the cheese didn’t bleed out too quickly while being cooked.

As far as the boneless chicken, the marinade was pretty simple; 3 parts milk to 1 part soy sauce. Marinate the cut-up chicken pieces overnight, then roll in rice flour, dip in egg, then roll in Panko breading. Chill, or fry immediately.

I just sent two of my guys to Misawa TDY from Ft. Meade last week, with specific guidance that they hit either Companions or Cheeseroll & Noodle. I’m anxious to get their report.

Best,

Frank

I was stationed in Misawa from 95-99. I loved the cheese gyoza at Companions outside the gate and I’ve been trying to find it here in the states for years. I haven’t even been able to find a recipe for it…however, it’s nice to see all the posts and to know I’m not completely crazy for missing the food so much.

This is like a mini Misawa reunion. Hi to all. I was stationed in Misawa 93-97 and was surprised to find this site. I to loved all the food there and am constantly looking for recipes or any restaurants that would be as good, one restaurant in Minot came close but no Gyoza. Ha Ha If there are recipes please send to clickinthru@hotmail.com Thanks

Hi! I was at Misawa from ’97-2000 and we are back again.
Cheese Roll & Noodle is still here, but can’t find Companion’s. I thought it was pretty close to the gate behind all the other bldgs. Can’t find it! The city has redone green pole (white pole) and a lot of businesses are gone!

I too was in Misawa, but I’m an old fart – from 83 – 86. It must be a lot different now. Our exchange rate was about 220 – 240 yen per dollar. An order of boneless fried chicken or cheese gyoza ran about 1000 yen.

I make cheese gyoza with square wonton wrappers and mozarella cheese. They aren’t exactly the same, but with the mustard and soy dipping sauce, it’s hard to tell the difference. You can find the squeeze tube mustard in oriental grocery stores. You can also find the round wonton skins there.

Boneless fried chicken is soaking the chicken pieces in milk, dip in flour, egg, then panko bread crumbs. When dipping the bread crumbs, use your fist to smash the chicken pieces flat. Don’t pound it, just push firmly on one side, turn it over, and push again, making sure you have a good coating of panko. Then deep fry in vegetable or peanut oil

Worked up on “The Hill” from 1987-1993. Man, I miss yakisoba and cheeze gyoza. My favorite spot was the Cheese Roll and Noodle Shop. I was also a big fan of the Stagger Inn when it was still in “the alley”…loved their boneless chicken and their “garbage” pizza. Nice seeing other Misawa veterans here!

GOD I MISS THOSE CHEESE ROLLS!!! I’ve been ranting to my girlfriend for years about how good they were. On Valentines day, she tried to suprise me with an overnight mail order. Didn’t quite work out, but it was a great thought. Anyways, there’s a great picture of the Familiar Cheese Roll and Egg Noodle in a Coffee table book called “A Day in the life of the Armed Forces.” I bought the book just for the article.
I’ve found that when I get in the mood for Yakisoba, Bennihanna’s does a pretty decent job. You just gotta ask for it “Spicy”

I was stationed at Misawa from 98-00 in the 35th MXS. I, like so many others miss those cheese rolls. Those and the yakiniku restaurant “the viking!” Forevers was nice and within stumbling distance of the gate.

I was also stationed at Misawa from mar 89 to jul 92. My buddy’s wife worked at Guy’s for a while, and the cheese they used was gouda. Wrappers are found at Wal-Mart. I love these things, and Yakisoba also.

I lived in Misawa for most of my school age life (late 70s to ’92!) Once we came back to the states, we missed the food so much! I live in rural Missouri, so you can imagine how hard it can be to find ingredients (luckily, St. Louis isn’t TOO far away)

Anyways, the easiest way to make cheese gyoza is using gyoza wrappers or wonton wrappers. Choose your cheese, (I like monteray jack, for a milder taste try farmer cheese, for smokey I really like smoked gouda) and cut into small rectangles. Chill the cubes. Then place cube in center of wrapper and fold up the opposite sides, then close with the remaining 2 sides (I think it’s known as the ‘burrito fold.’) seal with some water and stick back into the fridge until ready to fry.

As to the kind of oil. I’m not sure what the preference is in Japan. Although my mom’s Japanese, we shopped on base, so we always used canola. I’m thinking the deep fryer gave it a unique flavor, especially if your favorite place served fried chicken/fish/shrimp besides gyoza.

Good luck! It’s so good to hear that other people loved Stagger, Companions, Miyaki, and (the best!) Cheese & Noodle Shop! I heard Miyaki was still there, but haven’t heard much about the other places. Anyone know?

I was born in Misawa back in 85, was there until 87 and then came back in 91 until 97. Thanks Judy for the recipe, I have been missing them!

I can’t believe I’ve finally found something on these awesome cheese rolls! I went to Misawa TDY as a military instructor in 1997. Some of my student took me to a restaurant where I ate the cheesy goodness. From what I was told, the cheese was called “Snow Cheese”. I’ve been doing searches on it for years and I finally found a vague reference at a forum called “Delicious delicious snack foods…”. They said snow cheese was actually called “cheese gyoza”. A search for gyoza led me to this site.

Well, it looks like I’ll have to try the recipes but I don’t really remember how they tasted. I just know I loved them sooo much! Thankx all that included the recipes. Hopefully I’ll be able to make the perfect Snow Cheese!!!

Luis, sorry but have you not read the other post? They are all about cheese gyozas that we have eaten in Japan.

Well there are about 20 some other comments posted above yours.

Try looking here http://www.blogd.com/archives/000263.html

Worked up the hill in misawa from 03-05, Loved Cheese Roll. I ate a plate of the cheese rolls with a side of the chicken yakisoba… To die for!

Stationed in Misawa 01-03 loved the food, as it appears as everyone else did too. Still working on the gyoza as well. Still trying to figure out what the seasoning mix was that you could spinkle over the rice like a salt or pepper. Also, I have still not found any Yakiniku Sauce, I have looked everywhere, and it sounds like everybody else has as well. Living in Texas now, so if anybody knows of any place that might carry it around the Dallas-Fort Worth Area please let me know. Planning a trip back there this fall, can’t wait!!!!!!!!!!!!!

Cheese Roll, man i miss those things. I was there from 01-03 and loved the food. Can’t seem to remember what they sprinkled over the rice like a salt or pepper. Also, cant seem to find the Yakiniku sauce. Living in Texas now, so if anybody knows where I can find that, please let me know. I still have the containers that I brought from Misawa, but nobody recognizes them. Email-Flow_paul@yahoo.com

We were stationed at Misawa from ’92-’96 (Levi, Linda, Cretia, Keshia) and yes cheese gyoza was my favorite. I am looking for a good recipe also. Will try the ones I’ve read on this site to see how goes. Any suggestions please email to me @ lajl@bellsouth.net Thanks!

I DID find the right cheese! I was stationed in Misawa from 01-04 and I too missed the “cheese rolls” so much that I did a little research on the cheese through both this site and others and started looking in Jusco and other grocery areas. I am currently stationed on Okinawa I found that the “Snow” brand cheese is totally the right cheese and it’s in a red and white rectangular box (for those still living over here) with a snowflake on it. The gyoza wrapper and a little of the cheese deep fried in any light oil (I use canola) for about 20 seconds does the trick! They’re identical or just about the closest you can get to the Cheese Roll Noodle ones and the ones from Companions….so yummy! I just wish it travelled better (I’d mail it to ya!), but if you have a Japanese specialty shop or Asian specialty shop near you, you might look for it. Happy searching!

I was station at Misawa AFB 83-84 Navy it is nice to here that I am not the only one graving for Cheese Gyoza. Will try the suggestions listed.

I was stationed in Misawa from 88 to 92 and companions and stagger inn were by far the best restaurants there…companions gyoza was the best….tried to find snow cheese here in the states even on the web site…looks like they stopped making it because of some kind of pasterization law….That sucks

Man! All of you are bringing back some great memories! Companions and Guy’s were my hangouts. After drinking the night away at Guy’s, Companion’s boneless chicken and cheese gyoza hit the spot (anytime for that matter). Thanks for the recipes. I’m going to have to try them out. Good to see others on here that enjoyed all that Misawa (base and city) had to offer. Big up to all Armed Forces personnel, past and present.

Hey all…
if you’re reading this, then please come over to the ESC in Misawa site at:

http://www.myfamily.com/isapi.dll?c=site&htx=main&siteid=twcgAI
or
http://www.myfamily.com

This is a private (not-for-profit, i.e., FREE) web site that is for ESC members who served at Misawa from 1979 to 1991.

If you have problems getting in, email me at tikipundit@me.com and I’ll send the invite.

I was stationed at Misawa in the 35th MOS from 02-05 and man do I miss that place, especially the food. Companion’s chicken yakisoba and cheese rolls were amazing. I can’t think of another meal that I’ve ever actually craved.

Wow… I guess I’m not crazy for searching for this food. I have been craving it for almost 5 years now. Some of these recipes are great and I can’t wait to try some.

Worked at the base hospital 83-86.. Recently dropped and shattered my numbered, yes, numbered Stagger Inn mug.. cried like a baby because it couldn’t be repaired.. sitting at the counter talking to Rosie and playing the poker machine.. soooo much sapporo, cheese gyoza and nasty japanese pepperoni pizza.. good times.. think it was my son Tim’s first solid food… anyone remember JuJu’s? my mouth still waters for their steak..

@Linda Nethercott Miralles
No luck finding JUJU’s. My mother and I were good friends with the owners, but I haven’t been able to find any info since moving back state side. I have an old busness card, but still no luck. Steaks to die for!

I was stationed in Misawa long ago before Cheese Gyoza was there. My favorite restaurant was Asunaro Noodle house in the Mall. Also my favorite dish was Barayaki. Aka Noren Restaurant had the best. Anyone else know about Barayaki? It is strictly a Misawa dish.

How funny! I just got finished making and eating Japanese-Chinese fried rice, like the kind they served at the Chinese restaurant in Misawa. Got me thinking and craving some Snowflake cheese rolls! Everyone I meet who was ever stationed in Misawa talks about Cheese Roll & Noodle with a certain far-away, dreamy look in their eyes and just a bit of drool coming from their mouths. I’ve tried making my own cheese rolls and the other posts are pretty close. The best I can tell you is that both mozzarella and Monterey Jack are not it. I’ll try the goat cheese, or pasturized, process stuff here in Germany to see if they have anything close. The best dip is a mixture of soy sauce and either balsamic vinegar or sake.

I know that far-away dreamy look! I’ve been craving some real yakisoba and cheese gyozas for awhile now. I remember having Companion runs when I worked on the hill – great times – great memories! The food was the best! You’re right – neither of those was it. I tried queso blanco, but that isn’t quite right either… I’m going to go to an oriental store here and see what they say. The dip sounds great!

wow…i’m pretty sure I recognize a couple of names here! I’ve learned that the food we craved in the alley, was a mix of chinese and japanese. I’ve found one place in Pasadena MD, that makes really good “yakisoba” but it still isn’t just right. As for the gyoza, I sometimes wonder if it was gyoza at all…I know; I ate it like every other night, but you mention it here in the states, and unless you’ve been to Misawa, they want to shove mozarella sticks down your pie hole…

@Luis I lived in Misawa from 1980 to 1983, stationed at NAF. And yes, they were called CHEEZE GYOZAS on the menus in town – not pot stickers. Nothing like pot stickers at all…they were more like lumpia only with cheese inside. And they were delicious!