Join us for a hands-on cooking experience where you will learn to make two distinct regional styles of Japan's beloved savoury pancake-Osaka style and Hiroshima style Okonomiyaki. Explore the cultural differences behind each version, from ingredients and preparation techniques to local traditions and flavors. You’ll make okonomiyaki with classic pork, bacon alternatives, and seafood toppings, tailored to your taste. Perfect for food lovers and curious cooks alike. Come hungry and leave with new skills and cultural insight! Not suitable for gluten free or vegetarians.

Your Tutor is Michelle Toratani

Michelle commenced with the WEA in 2025.

Michelle has always been passionate about food and received her Patisserie Diploma from Le Cordon Bleu in London. 

Since then, Michelle has worked in both front and back of house in restaurants and also as a wine educator in California. 

Michelle came to Adelaide to pursue her Master’s of Art in Gastronomy to study food and society. 

Using knowledge acquired from her Japanese background, and realising there was a gap in the Adelaide market, Michelle decided to start a small business making and selling Japanese sweets.