Six essential Japanese pantry staples, from potato starch to Kewpie mayo, are all you need to make crispy karaage, golden gyoza, agedashi tofu, and more in your air fryer. Includes the double air-fry technique and pantry-made dipping sauces.

A complete guide to making Japanese gyoza from scratch, covering homemade wrappers, the salt-squeeze filling method, and the crispy hane skirt technique, with troubleshooting tips and freezing instructions for a perfect gyoza night.

Curious about the difference between gyoza, shumai, and takoyaki? This guide breaks down the origins, fillings, wrappers, and cooking methods for each Japanese favorite, with tips for making all three at home.