The "Craft Gyoza Festival HOKKAIDO 2026," to be held at ES CON FIELD HOKKAIDO in Hokkaido Ballpark F Village, will run for seven days from September 21 (Mon, holiday) to 27 (Sun), 2026. This year, the "Craft Gyoza Festival" has carefully selected approximately 20 varieties from across the country. Notable among these are "neo-gyoza" that further evolve existing innovations, featuring hybrid ingredients never seen before, a variety of sauces and toppings that create visually striking gyoza distinct from traditional ones. In addition to "evolved local gyoza" made with local ingredients, the lineup also includes "artisan gyoza" meticulously crafted by professionals such as dim sum chefs and butchers, offering a wide range of choices. We aim to deliver the infinitely expanding world of gyoza to baseball fans! ■7 Latest Neo-Gyoza Selections! Focus on Unique Hybrid Flavors and Beautiful Visual Presentation! From [Gyoza to Wine Kapi to An], renowned for their Hokkaido gyoza made by an Italian chef, comes the "Juicy and Chewy Beef Tongue Gyoza," made with Hokkaido-produced kelp and beef tongue marinated overnight in shio koji, which pairs exceptionally well with beer. The "Deep-Fried Corn Gyoza with Butter Soy Sauce," simply seasoned to bring out the sweetness of Hokkaido Tokachi corn, is a crispy gyoza where the frying process enhances the umami and sweetness, perfectly complemented by the butter soy sauce. [Gyoza no Miya Denden]'s "Explosive Soup Dumpling Gyoza with Rich Cheese" is a popular item where juicy meat broth and cheese meld beautifully. The rich cheese sauce adds depth, making the round gyoza, kneaded with back fat, a dish of profound flavor. The "Battered Beef Kalbi Gyoza ~Yakiniku Style~," with a filling seasoned in yakiniku sauce using Hokkaido-produced beef kalbi, is a masterpiece from local Hokkaido butcher [Kinjishi Meat Shop]. This unique gyoza is pan-fried with a crispy batter. The large "Crab Meat Shumai ~with Mountain Wasabi Kelp Soy Sauce~," weighing