Exploring Osaka's Kitchen with Japanese Food Curator, Yoko
We're excited to share that we've partnered with the wonderful team over at The Table Less Traveled to bring you this immersive blog post exploring Osaka's culinary scene!
The Table Less Traveled designs transformative travel experiences that encourage deeper connections with the flavors, cultures, and communities of the world. Their travel services include signature host-led small group trips and custom-designed private itineraries for families, exclusive retreats, colleges, and more. With a commitment to local connections and fostering meaningful interactions at home or abroad, individuals, work teams, and client groups can also "explore" from the comfort of their homes in virtual cooking classes led by global chefs.
The morning air in Osaka hums with energy as the scent of simmering dashi drifts from street stalls, mingling with soy sauce and freshly grilled fish. This is Kuromon Market, the city’s belly, where Yoko, our guide, navigates like a seasoned captain.
She introduces us to the vendors, each with a story. An elderly fishmonger, hands weathered from years of filleting, slices a piece of fugu with practiced precision. The taste—delicate, clean, slightly numbing—carries the thrill of its reputation. Nearby, we sample tsukemono: the briny crunch of daikon, the tang of umeboshi, the subtly sweet, pickled cucumber. A miso vendor offers deep, umami-rich pastes, aged to perfection.
We move from stall to stall, savoring Osaka’s flavors—steaming fish cakes laced with scallion and ginger, skewers of charcoal-grilled yakitori, trays of glistening sashimi, and crates of fresh tofu in water packed on the back of a motorbike ready to be delivered to its new home.
By midday, we find a tucked-away udon shop, marked only by a noren curtain swaying in the doorway. Inside, steam rises as a bubbling hot pot of golden broth is set before us, along with trays of thinly sliced pork, fresh chrysanthemum leaves, and enoki mushrooms. As each ingredient melds into the broth, layers of umami build. We fish out thick, chewy noodles, slurping them to our heart’s delight!
Full but eager to continue, we step into Tower Knives, a hidden gem where craftsmanship meets precision. The shop’s owner, Bjorn, greets us with enthusiasm. “A knife is an extension of your hand,” he says, guiding us through the art of sharpening. We take turns at the whetstone, the rhythmic scrape of steel against stone meditative. When the blade catches the light just right, Bjorn nods in approval. “Now you’re ready to cook.”
With a newfound appreciation for Japanese tools, we board a train to northern Osaka, where Yoko’s home awaits. Her compact apartment exudes warmth, the air scented with miso and soy. She gestures to a small but well-stocked pantry. “These,” she says, lifting a container of bonito flakes, “are the foundation of Japanese cooking.” The ingredients she sets before us—kombu, miso, and paper-thin bonito flakes—are ones we’ve tasted all day, woven into every bowl of broth, every bite of grilled fish. It’s a reminder that a well-stocked pantry is key to recreating the flavors of Japan at home, something made easier with thoughtfully curated essentials like these.
Around her counter, we explore essential ingredients: kombu, thick dried kelp that releases deep umami when simmered; bonito flakes, paper-thin wisps that curl over hot dishes; miso, ranging from sweet and pale to dark and robust. We dip spoons into different varieties, marveling at their depth.
Then, we cook. Cabbage is finely chopped for okonomiyaki batter, scallions snipped for garnish. Flour, eggs, grated yam, and dashi are whisked into a thick mixture. We grip spatulas, attempting careful flips as golden pancakes sizzle on the teppan. Yoko watches, amused, as we strive for perfection.
When the okonomiyaki is ready, we drizzle it with mayonnaise and tangy sauce, topping it with bonito flakes that dance from the heat. Sitting cross-legged, we take our first bite—the crisp exterior, the tender center, the bold, hearty flavors of Osaka’s soul.
As evening winds down, we linger over green tea, conversation flowing effortlessly. Before we leave, Yoko gestures to a large map pinned to her dining room wall, countries revealed by scratching off the gold paint from past visitors. We take our turn, uncovering our own corner of the Earth—a small imprint of our time in her kitchen, in this city, with her.
The train ride back is quiet, Osaka’s neon glow flickering past the windows. We are full—not just from the food, but from the stories, the laughter, the moments of connection. These experiences—sharing meals in local homes, learning traditions from those who carry them forward—are what make travel truly immersive. For those seeking a deeper, more personal journey through Japan, curated experiences like the Inside Japan Cultural Tour offer an intimate way to explore beyond the usual sights.
And as we’ve learned throughout the day, small gestures matter—whether in cooking or in daily life. Understanding Japan’s unspoken rules can make every interaction more meaningful, ensuring a journey filled with not just great meals, but deeper connections.
About the author:
Carly Dela Cruz is the International Program Manager & Inside Japan Tour Host at The Table Less Traveled. Being half-Japanese, her deep connection to Japan began with a homestay in Hiroshima in high school and grew through years of exploration. She has worked in commercial aviation in Chiba, interned on a tea farm in Kyoto, and traveled extensively through Japan's countryside, forging connections with locals along the way. Through The Table Less Traveled, she shares her love for Japanese culture, gastronomy, and hospitality, creating meaningful travel experiences that celebrate community and tradition.
