Japanese Food Bites: Indulging in the Taste of Summer

After a very much needed but far too short night of sleep, the morning started with a rough wake-up call. I was still exhausted, but Amelia, Calvin, Niki and I had decided the previous night to take an earlier train to Osaka ahead of the group to be able to explore the city a bit more. Around 10:15 a.m.,  we all met up downstairs and headed to the station. The train was running a few minutes behind schedule, which worked out perfectly because it gave us enough time to grab some desperately needed caffeine before boarding. I ordered my new go-to in Japan, a dirty matcha, which is basically just a combination of matcha and espresso.

The train ride itself was surprisingly quick. We took the express train so with only two stops, we reached Osaka in about thirty minutes. Stepping out of the station, we found ourselves with about an hour and a half before we had to meet up with everyone at the Okonomiyaki cooking class, meaning we had a bit of time to do some shopping. One of the highlights of the morning was purchasing my first “big girl” purse. I spotted it almost immediately and knew I had to have it. Amelia ended up finding one she loved as well, making the experience all the better. 

Eventually, we made our way to the Okonomiyaki class, though not without a small mishap. We accidentally walked into the wrong restaurant and the employees looked completely bewildered when we announced ourselves as being there for a cooking lesson. After a few awkward moments, we realized our mistake and found the correct location. 

The cooking class staff were incredibly accommodating regarding my dietary restrictions. While everyone else prepared the standard okonomiyaki, they allowed me to make a modified version with reduced gluten and also prepped a special meal just for me which was so kind!

I unfortunately completely forgot to take a photo of the specially prepared meal, I only have one of the okonomiyaki (pictured above). I must have been too distracted by how outstanding my special meal was. The dish featured chicken, pork, cabbage, and bean sprouts cooked in a light soy-based sauce and served alongside a bowl of rice. The aroma hit me first with a warm, savory scent of soy sauce mingled with the richness of the meat and the freshness of the veggies. It smelled comforting without being overpowering, like a dish you would make for yourself at home. 

Visually, the dish was simple but inviting. The bright cabbage and pale bean sprouts contrasted with the browned meat, creating a meal that looked fresh and carefully prepared. Every ingredient appeared perfectly cooked rather than overworked. The textures were where the dish truly shined. The cabbage retained a pleasant crunch, still crisp without tasting raw. The bean sprouts added another layer of freshness and a slight snap with every bite. 

Flavor-wise, the meal was deeply savory and packed with umami. The soy-based sauce contributed a noticeable saltiness that occasionally bordered on being too strong, but the vegetables balanced it well.  The bean sprouts brought a subtle freshness and watery crispness that cut through the richness, while the cabbage provided a mild sweetness. The rice itself was fairly plain, serving more as a supporting actor than the star of the meal. However, that simplicity was exactly what the dish needed. Each bite of rice softened the saltiness of the sauce and brought the entire meal back into balance.

After the cooking class, we met up with several students from Ryukoku University and spent the remainder of the day exploring Osaka together. We divided into groups based on interests, with some heading to the aquarium while others opted to shop which is what I had wanted to do. The afternoon passed in a blur of shopping, conversation, and exploration. We browsed stores, including Zara, where I picked up a few shirts, but the best part was getting to know the Ryukoku students. 

What began as a large group eventually split into smaller groups, which made getting to know everyone better and moving through the crowded streets easier. Eventually, after nearly 17,000 steps, we started getting hungry again. One of the Ryukoku students, Yu, found a small shop selling fruit-filled daifuku mochi. I ordered both a strawberry daifuku and a matcha strawberry daifuku.

The plain strawberry version was delicious, however, the matcha strawberry daifuku completely stole the show. Inside the delicate mochi exterior was what seemed to be a creamy matcha white-bean filling surrounding a perfectly ripe strawberry. The strawberry was incredibly fresh, sweet without being sickly while the matcha filling contributed an earthy richness that never overwhelmed the fruit. Instead, each layer complemented the others. The chewy mochi, smooth cream filling, and fresh strawberry created a perfect balance of textures and flavors. Every bite felt carefully constructed, with no single ingredient dominating the experience.

Realizing that dessert alone would not be enough to sustain us, we eventually made our way to the food hall inside Osaka Station for dinner. With such a large group, finding a traditional restaurant would have been difficult, so the food hall was the perfect solution. Everyone was free to choose whatever they wanted while still gathering around the same table. More than the food itself, I appreciated the opportunity to continue talking, laughing, and building friendships with the Ryukoku students (as seen below in a very interesting photo… we were having technical difficulties)

By the end of the evening, exhaustion had finally caught up with all of us. We decided to leave Osaka and catch a train back to the hotel. We said our farewells and  I promptly fell asleep during the ride, worn out from a full day of walking, shopping, eating, and exploring.