Okonomiyaki Making

What you’ll do

Discover the secrets to making professional-grade okonomiyaki using techniques and recipes used by Japanese restaurants. Watch the instructor create okonomiyaki, then try your hand at crafting this Osaka dish. After cooking, enjoy feasting on a combination of both your own creations and those of the teacher's.

Who can attend

Children must be 13+ and at least 150 cm tall.

Availability

Everyday 
Session 1  (10:00 - 12:30)

Access

10 minutes by car from Osaka Station.

As You Like

With savory flavor, an abundance of toppings, and near-endless variability, okonomiyaki is often called the soul food of Osaka. On top of a hot griddle, the layers of batter, cabbage, and fillings sear to a perfect brown that balances a crisp exterior with a light, pillowy center. While okonomiyaki is most often considered a post-war creation, the dish's origins stretch all the way back to the Edo Period, to a thinner, pancake-like dessert called funoyaki. However, due to rice scarcity during and after WWII, it became necessary to cook filling meals using the available ingredients, resulting in the modern boom of okonomiyaki. Osaka is one of the uncontested kings of okonomiyaki (the other contender being Hiroshima), with Osaka-style okonomiyaki featuring a batter mixed with plentiful fillings and sprinkled with a generous helping of toppings. There are near-limitless styles of okonomiyaki; the name itself, "o-konomi," means to one's own preferences, or served as you like - with pork, scallops, vegetables, cheese, and whatever else is on hand. In this Osaka okonomiyaki culinary workshop, geared towards professional restauranteurs but able to be enjoyed by gourmands of all backgrounds, discover the key components of what makes flavorful, culinary-grade okonomiyaki. Come hungry and ready to whip up this classic Osaka soul food, but take the industry secrets home with you to enjoy this Japanese cuisine anytime you'd like.