Because chefs know what happens before the ingredients reach the kitchen.
If you work in a professional kitchen in Switzerland, you probably know the situation well.
Open a supplier catalogue and you will find chicken from France, Germany, Hungary, Brazil and other countries — fresh or frozen, in different cuts, specifications and price ranges.
Imported chicken is a normal part of the food-service industry. Frozen chicken also has its practical advantages: longer shelf life, easier stock management and reliable supply across longer distances.
But there is one thing we started asking ourselves when developing Missgyoza:
How many steps does the chicken go through before it becomes part of a gyoza?
Production.
Freezing.
Cold-chain transport.
Import.
Storage.
Thawing.
Processing.
Of course, not every imported product follows exactly the same route. And frozen chicken is not automatically a lower-quality product.
But for us as a food manufacturer in Rüschlikon, the question is simple:
If we can source chicken locally, why make the supply chain longer than necessary?
Local doesn’t automatically mean better
We don’t believe that Swiss chicken is automatically better simply because it is Swiss.
A professional chef knows that quality depends on many factors:
- the quality and specification of the meat
- animal husbandry and processing
- cold-chain management
- storage conditions
- freshness
- processing time
- supplier quality management
Origin is only one part of the picture.
For Missgyoza, however, local sourcing gives us something very valuable:
a shorter and more transparent supply chain.
From Switzerland, for a product made in Switzerland
Missgyoza is produced in Rüschlikon.
We make our own gyoza wrappers from Swiss flour. We work with local ingredients wherever practical, and we develop our recipes specifically for professional kitchens.
So choosing Swiss chicken was a natural decision.
Not because imported chicken is wrong.
Not because frozen chicken is wrong.
But because we want to know more about the ingredients that go into our products and keep the distance between supplier, manufacturer and kitchen as short as reasonably possible.
What does this mean for a Chef?
Ultimately, chefs don’t choose a gyoza because of its supply chain alone.
They want to know:
Does it fry well?
Does the wrapper stay intact?
Is the filling juicy?
Is the flavour consistent?
Is it practical during service?
These are the things that matter in a professional kitchen.
But we believe consistency starts much earlier — with the ingredients, the suppliers and the way the product is manufactured.
That’s why our approach starts before the pan.
We choose the ingredients we can stand behind
Using Swiss chicken can mean higher costs or more limited availability. Imported products can sometimes offer advantages in price, volume or specification.
We understand that. This is the reality of the food-service industry.
But not every decision should be based on price alone.
For Missgyoza, the goal is to find the right balance between quality, supply reliability, traceability, local sourcing and responsible manufacturing.
A gyoza may only take a few minutes to cook.
But its story starts much earlier.
Swiss ingredients where possible.
Japanese-inspired craftsmanship.
Made in Rüschlikon.
Missgyoza — from local ingredients to the Chef’s pan.
No responses yet