Explore the Art of Making Takoyaki in Nagoya

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Takoyaki is a snack of chopped octopus placed in a batter of flour, egg, and dashi soup stock and fried. If you don't like octopus, you can change it to sausage, corn, or other ingredients.

The batter is poured onto a griddle with circular molds, then octopus is added along with red pickled ginger, spring onions, cabbage, and deep-fried tempura batter. When the batter is partially cooked, use a pick to roll it. Continue rolling until it forms a rounded shape. Once rounded and cooked, transfer them to a plate and serve with sauce. Red pickled ginger, pickled in plum vinegar, adds a delightful sour taste. This ingredient is a crucial addition to various Japanese flour-based dishes, enhancing flavor as a seasoning.

Tenkasu consists of spherical pieces of deep-fried tempura batter, created from a blend of flour, egg, and water. Rich in umami, tenkasu serves as a versatile ingredient, utilized not only in takoyaki but also in okonomiyaki.

Menu

• Takoyaki
• Gugi Tea (Barley tea) or Japanese tea

Schema

Lunch Session

11:30 am: Pick you up at Subway Meijo Line Chayagasaka

11:45 am: Start the cooking session and eat what you have prepared.

1:00 pm: Take you up at Subway Meijo Line Chayagasaka

Dinner Session

4:30 pm: Pick you up at Subway Meijo Line Chayagasaka

4:45 pm: Start the cooking session and eat what you have prepared.

6:00 pm: Take you up at Subway Meijo Line Chayagasaka