[50th Anniversary] Osaka Katano Gyoza Maker Tackles Food Loss with New Products and Children's Idea Contest

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Harada Shokuhin, celebrating 50 years in Osaka, announces 'Aeru Gyoza' made from production by-products and a creative contest for youth to envision the future of gyoza, aiming for sustainability and community engagement.

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Harada Shokuhin, celebrating 50 years in Osaka, announces 'Aeru Gyoza' made from production by-products and a creative contest for youth to envision the future of gyoza, aiming for sustainability and community engagement.

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Source: https://prtimes.jp/main/html/rd/p/000000001.000181996.html | Date: Date unavailable

Harada Shokuhin Co., Ltd. (Headquarters: Katano City, Osaka; CEO: Shuichi Nakamura), founded in 1976, reached its 50th anniversary in April 2026. To commemorate this milestone, the company has announced three major initiatives: 1) The launch of 'Aeru Gyoza,' a new product line utilizing excess filling from the gyoza manufacturing process. 2) The 'Future Nama Gyoza Contest 2026' for those aged 18 and under. 3) The 'Harada Shokuhin 50th Anniversary Parent-Child Gyoza Fes.' Through these efforts to think about the future of food with the next generation, the company takes its first step toward the next 50 years as a community-rooted food manufacturer. ### The Journey of Harada Shokuhin Harada Shokuhin was founded in 1976 by Yoshio Harada. Originally running an ironworks since 1965, Harada faced a business downturn during the oil crisis. Inspired by his wife's homemade gyoza, he built his own manufacturing machinery and established the company. This led to the birth of 'Hanachan Nama Gyoza,' made with a commitment to being safe for children. The corporate philosophy is 'Properly, Deliciously, with All Our Heart.' In 2008, current CEO Shuichi Nakamura, who operated liquor stores and restaurants in Katano, took over the business via M&A after the previous president's sudden passing. Despite an immediate crisis due to an industry scandal involving imported gyoza, the company recovered by standing at storefronts to personally assure customers of their 'Japanese ingredients' and 'locally made in Katano' commitment. Today, they manufacture everything from skins to fillings in-house, selling over 15 varieties, including Naniwa Pork and Kujo Green Onion gyoza. In 2017, they launched 'Katano Haradaya,' a brand focused on additive-free products using local ingredients. ### New Product: 'Aeru Gyoza' (Launching May 5, 2026) This bottled product line transforms production by-products into new value. - Citrus Miso: A refreshing acidity and miso flavor. - Rich Spicy: An evolved 'tsuku

[50th Anniversary] Osaka Katano Gyoza Maker Tackles Food Loss with New Products and Children's Idea Contest

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