Online/Create Butaman, Japanese steamed pork buns from scratch!


You’ll learn how to make Butaman, Japanese steamed pork buns from scratch.
Butaman are delicious, fluffy, soft buns filled with juicy meat and vegetable filling.
This is originally from China.
Tokyo area’s people call it Nikuman, and Osaka area’s people call it Butaman.
There is a famous Butaman shop in Osaka, and many people love it.
We can say that Butaman is a kind of soul food for Osaka people as same Takoyaki.
It is usual that you enjoy it with dipping sauce and karashi mustard when you eat Nikuman, but you enjoy it with only karashi mustard when you eat Butaman because Butaman has stronger flavor than Nikuman.
You can keep them in the freezer after steaming, so making Butaman a lot at the same time is recommended.

The general steps are below,
1) Make Butaman dough
2) Make Butaman fillings
3) Wrap the fillings with dough
4) Steam them


1hours and half


3,500 yen~/per person
Groups of seven or more get a 10% discount.

Participation requirements

More than 2 people up to 10 people
Over 12 years old

Private class

This experience is great for team-building and great for a group because you can share a nice time as well as a delicious dish.

30,000 yen for one group
※Up to 10 screens
Contact us before booking.


Every day


① 9:00 AM to 10:30 AM(JST)
②12:00 PM to 13:30 PM(JST)
③18:00 PM to 19:30 PM(JST)
Please check your time here.
※JST=UTC/GMT +9 hours
※JST=PST+17 hours

Feel free to inquire about your suitable time if you cannot join the above time.

Needed ingredient & equipment

Flour (All-purpose or 8 to 10% protein contents), Water, Milk, Starch, Yeast, Baking powder, Lard or Vegetable oil, Ground pork, Onion, Salt, Shaoxing sake or White wine, Soy sauce, Oyster sauce (or Miso paste & sugar), White pepper, Sesame oil

Scale, Measuring cups, Tablespoon, Teaspoon, Bowl, Wax paper
Cutting board, Kitchen knife, Rubber Spatula. Steamer

Additional Notes

The internetwork is needed, PC is recommended
Prepare all ingredients and equipment by yourself.
I’ll send you the account to enter our class and the recipe for this workshop after payment.

Check Schedule and Book Now

Feel free to contact us anytime if you have any questions.