At this family-friendly summer workshop, you’ll learn to make savoury and sweet takoyaki balls, Japan’s quintessential street food. Led by Japanese chef Atsuko Ikeda, you’ll also be taught to make a dashi broth, the base of an umami rich soup.
Choose from a range of fillings like octopus, kimchi, corn, and cheese to make you own original savoury takoyaki. You'll also make some pancake balls as a sweet twist on takoyaki. You’ll round off the workshop together by enjoying your creations alongside an iced coffee or yuzu and honey infusion.
The workshop is suitable for adults, and children over 7 years old. A perfect activity for the school summer holidays.

About Chef Atsuko Ikeda
Atsuko Ikeda is a Japanese chef, writer and food photographer. She was born in Kyushu, a southern island of Japan, known for onsen hot springs, ceramics, and delicious food and drink, such as seafood, nori, green tea, lotus root, and shochu. Atsuko has been offering sell-out Japanese cookery classes since 2008.

 

A certificated nutritionist from the College of Naturopathic Medicine, Atsuko has also studied the art of Shojin Ryori (a healthy vegan cuisine derived from Japan’s Buddhist temple cooking). She is the author of three cookbooks: Sushi Made Simple, Atsuko’s Japanese Kitchen, and published in April