We have 30 years of experience in making gyoza(dumpling) equipment.
Our customers come to Toa Industry for gyoza(dumpling)-making machines they know they can rely on.

Restaurant Ton-Chin-Kan has been constant in noodle-making for seventeen years. Their major business is noodle making and its wholesale, and sometimes, Udon is also available if necessary. However, with the shift of policy, Restaurant Ton-Chin-Kan decided to close the noodle house and concentrate in making Gyoza and noodle. Since gyoza-making machine is essential for the new gyoza strategy, a Gyoza-making machine was introduced in Oct., 2007.
Restaurant Ton-Chin-Kan has much experience in gyoza-making since gyoza has been the major in noodle restaurant. All the gyozas are handmade. 1500 pieces of gyoza for one day takes ten hours: three hours for ingredients cutting and kneading; seven hours for wrapping. In addition to noodle making, they used to start at 3 o'clock AM. The machine's performance proved our choice, and the rationalized works released me from manual labor by introducing the machine.

At first, some guests said that the folding of the gyoza made by machine was not good. The owner said that it does not mean that handmade leads hype sale, it is taste and price determine. He reviewed the materials and flavor. Taste is determined by ingredient after all. He studied many famous restaurants. Sweetness can be controlled by cabbage, but adjusting cabbage's sweetness of different season and different producing area is difficult. Finally, we made our gyoza of most popular and orthodox taste. We have customers even from distance places. The price is 50 pieces for one thousand Yen, and 24 pieces for 500 Yen. The price of a 20 gram gyoza for 20 Yen is quite reasonable.

We studied various machines of different companies. Among them, Toa's machine has good reputation of minimum in size and less trouble. We believe that the machine is reliable in maintenance. The reason we chose this machine is the point of "Dismantling and washing the parts need only ten minutes".
Mass production is impossible for the small restaurant run by a couple. They made only the amount of they sell and no leftovers. Although they did not do ever any sales promotion like leaflet, the customers is go on increasing.

Gyoza's Marukawa is a store specializing in gyoza take out business. In the first year, when the owner quit his job as an employee and started gyoza making business, sales volume for one day was only about 10 thousand to 20 thousand Yen. The business took a favorable turn with an offer of frozen gyoza making and supply from a neighborhood supermarket.
Owing to sanitary reason, uncooked gyoza is difficult in preserve. Easy preserved frozen gyoza is best in market extension. With their sales efforts, the market has extended rapidly and even a Consumer Cooperative became one of their clients.

Their gyoza-making business started with that the wife was popular for her gyoza making in neighborhood. Through word of mouth, the gyoza gained recognition and attracting more and more customers.
Some customers buy the gyoza of Marukawa for the garlic in the ingredient helps to prevent from catching cold. Lot buying is also popular among regular customers; they send gyoza to their relatives or friends as native products.

The gyoza of Marukawa uses garlic of Aomori, cabbage of Miura Peninsular, local garlic chives, pork and slightly spicy sauce. Gyoza is a popular national food, and few dislike it. With plenty of vegetables, the gyoza is tasty with slightly sweet and is favorite of children. The owner said that the key point is "making delicious and low-priced gyoza sincerely".
Using the gyoza-making machine reduced the cost and made the price of a 20 gram gyoza for 25 Yen. The machine has become an indispensable partner of the store.