Learn How to Make Takoyaki Food Samples in Osaka

We take you through the entire process.

Dotonbori Kukuru Konamon-Museum
3/F Chuwa Daiichi Building, 1-6-12 Dotonbori, Chuo District, Osaka
Contact: +81-6-6214-6678
Open from 11:30 a.m. to 7:15 p.m. on weekdays and 10:30 a.m. to 7:15 p.m. on weekends and Japanese holidays.
Activity Fee: ¥2,000 per person
How to get there: It’s a 4-minute walk from the No. 14 Exit of Namba Station.

Fake food
sampurus or samples have long been a thing in Japan, and you’ll find no shortage of establishments that sell or teach visitors how to make them. At the Dotonbori Kukuru Konamon-Museum in Osaka, you can enjoy creating your own takoyaki in their Takoyaki Sample Making class. Here’s what you can expect when you visit.

A staff will be guiding you throughout the takoyaki-making process, so there’s no need to worry about making mistakes. All the necessary materials and tools will also be prepared for you.

First, you’ll be asked to heat the wax until it melts before pouring it inside a mold. This step will help you achieve the desired takoyaki ball shape.

Afterwards, you’ll need to let the mold cool down for a few minutes in a large bowl containing water and ice.

Next, you’ll be able to design the inside of your takoyaki ball using the available toppings.

This is how the takoyaki ball will look like after it has completely dried.

For an additional fee, you can also choose from a variety of ingredient samples to add on top of your takoyaki ball.

The most famous toppings include the
ikura (salmon roe), shrimp, and octopus.

The closer you get to the end, the more exciting it gets.

Lastly, you’ll need to pour the fake sauce on top of the takoyaki ball.

The whole experience will take about 45 minutes.

The finished product is a great souvenir from your Osaka trip. It’s a handcrafted item that perfectly captures the Osaka food culture.

Included in the activity package are a display box and an original headband, so you’ll always remember your experience.

Provided by Karaksa Media Partner (14 February 2019)

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