Vegan Cooking Class in Osaka: Making Gyoza & Ramen in a Japanese Home
During my last trip to Osaka, I had the opportunity to join a private vegan cooking lesson in a Japanese home through AirKitchen. Conveniently located near Osaka castle, it was the perfect way to end a day of exploring the city by spending a lovely evening, being welcomed into the home of a Japanese professional cook and pâtissier, who shared her passion for creating delicious vegan meals.
From learning new cooking techniques to enjoying a fun chat about everyday life in Japan, the experience was very memorable. In this article, I’ll share about my experience, and why I can wholeheartedly recommend this cooking class to make delicious vegan ramen and gyoza in Osaka.
What is AirKitchen?
AirKitchen is an online platform that connects travelers with local hosts offering authentic cooking classes in Japanese homes. Available in major cities such as Tokyo, Osaka and Kyoto, as well as other destinations across the country, the platform gives visitors the chance to experience a more personal side of Japan through food and hospitality. AirKitchen’s approach aligns well with my goal to promote authentic experiences in Japan, so I reached out to them with the intention of trying one of their cooking classes during my recent trip.
To be transparent, although I was invited to take part in this cooking class, I did not receive any payment for this article and had no obligation to publish any content or follow any specific guidelines. I chose to write it voluntarily to share my experience, and all opinions expressed here are entirely my own. Please also note that some links in this article are affiliate links. This means I may earn a small commission if you make a purchase through them, at no extra cost to you.
Why Did I Choose this Experience?
Although I’m not vegan myself, several of my friends are, and I also enjoy cooking vegan meals from time to time. I find it interesting how vegan cooking encourages creativity, often using unexpected ingredients and clever alternatives to recreate the rich flavors usually associated with meat-based dishes. That’s one of the reasons why this class immediately caught my attention. I was especially curious to discover how to make vegan ramen and gyoza without losing the comforting depth and umami flavors that make these dishes so popular in Japan.
Another reason I chose this specific experience was its convenient location in Osaka. The cooking class is located only a 5-minute walk from Tanimachi 4-chome station and around 15 minutes on foot from Osaka Castle. I decided to join the class in the evening, after spending the day exploring Osaka and walking around Osaka Castle Park, and it fitted perfectly into my itinerary. After hours of sightseeing, it was refreshing to slow down, sit around a table, and experience a different, more personal connection with Japanese culture.
My Experience and Review of This Vegan Cooking Class in Osaka
I met my host Makiyo and her partner Tak in the street just outside their apartment, exactly as explained in the meeting instructions sent by email after the class confirmation. After settling in and washing my hands, we spent some time introducing ourselves before starting the lesson.
During our conversation, I learned more about Makiyo’s background and passion for cooking. She had worked as a professional pâtissier specializing in French pastries for over 25 years and had also studied and worked in France. Her partner Tak stayed with us throughout the experience as an interpreter translating in English whenever needed. Although I speak Japanese, it was still incredibly helpful whenever the cooking vocabulary became too technical, and the communication felt smooth and effortless throughout the evening. Makiyo also explained that she only hosts private cooking lessons, as she wants participants to enjoy a more relaxed and intimate atmosphere.
After our introduction, it was time to begin cooking! Makiyo first handed me a recipe booklet containing the two recipes we would make during the class, along with useful explanations about the ingredients and cooking techniques used. I appreciated this thoughtful touch so that I would be able to recreate the dishes at home after returning from Japan.
We first started by preparing the gyoza filling and dough. The few times I had made gyoza in the past, I had always used pre-made wrappers, so I was excited to discover how simple it was to make the dough from scratch (the only thing needed is patience, as the dough needs time to properly rest before being used).
While the dough was resting, we moved on to preparing the broth for the ramen. Makiyo explained that she had spent months experimenting to perfect the flavor of her vegan broth, almost like a scientist refining her formula through trial and error. Some of the ingredients were even homemade, carefully prepared in advance to create a broth with a deep and rich umami flavor despite containing no meat or fish products.
We then moved on to shaping the gyoza, wrapping the filling inside the freshly prepared dough. Makiyo patiently showed me the specific technique used to neatly fold and seal the gyoza, creating the characteristic pleated shape of Japanese gyoza. It required a little practice at first, but I got the hang of it and I felt quite proud of the final result: I had never made such cute-looking gyoza before (see the photos below)!
Throughout the entire cooking process, we were also having lovely conversations together. We talked about life in Japan, France, and Iceland, shared stories about our favorite hiking spots across Japan, and exchanged travel recommendations and experiences.
It was then time to move on to the next stage of the class: preparing the toppings and ingredients for the vegan ramen. Before we started cooking, Makiyo first introduced each ingredient, explaining its role in building flavor and texture within the dish. One of the most fascinating discoveries for me was learning about kuruma-fu, a type of wheat gluten that would be used as a vegan alternative to braised pork. Also known as yakifu, it originates from the Hokuriku region of Japan. Thanks to its soft texture and excellent cooking stability, it is particularly well suited for simmered dishes, as it absorbs flavor nicely without falling apart. It was the kind of ingredient I would probably never have thought to use myself and that I was glad to discover through this experience.
After cooking the kuruma-fu under Makiyo’s precise and gentle guidance, I was amazed by how closely it resembled braised pork in appearance. The texture and glossy finish looked incredibly convincing, and honestly, it looked absolutely delicious.
There was still one important step left: frying the gyoza and boiling the ramen noodles! I loved the way Makiyo and Tak carefully showed me how to arrange the gyoza in the frying pan so they formed a beautiful shape while cooking. Once they were perfectly crispy and golden, it was easy to flip them onto a plate while keeping their elegant presentation intact. It looked almost too pretty to eat.
The final step was assembling the ramen bowls, arranging carefully each topping one by one.
“Bon appétit” or “いただきます”! It was finally time to enjoy everything we had prepared together. We sat down and shared a lovely meal, continuing our conversation as we tasted each dish. Both the gyoza and the ramen were absolutely delicious, but what impressed me the most was the depth and richness of the ramen broth. It had such a strong umami flavor that it was hard to believe it contained no meat at all. The kuruma-fu was also delicious. It was a real eye-opening moment!
The evening didn’t end there. Makiyo then served a Japanese wagashi alongside a selection of different teas. It was a lovely touch to finish the evening!
Overall, I completely lost track of time during this cooking experience and thoroughly enjoyed spending the evening with Makiyo and Tak. I couldn’t have asked for kinder or more welcoming hosts. I learned a great deal, but I also laughed a lot throughout the session and felt like the time flew by. I would love to join another of Makiyo’s cooking classes the next time I’m in Osaka.
Final Thoughts on this Experience
I thoroughly enjoyed this vegan cooking class in Osaka. Thanks to Makiyo’s detailed explanations, I discovered new Japanese ingredients, cooking methods, and small techniques that I would never have noticed on my own.
A huge thanks to Makiyo for their incredibly warm welcome and for sharing her passion so generously throughout the experience, and to AirKitchen for inviting me to attend this experience and making this article possible!
➡️ Don’t hesitate to check out other AirKitchen‘s cooking classes, in major cities like Tokyo, Osaka or Kyoto, and more destinations across Japan.
Traveling to Osaka soon? Check out my other Osaka articles such as:
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