Street food is very important to Japanese people. Served at “matsuri” (祭り) festivals such as cherry blossom viewing or fireworks festivals, we call these types of dishes “yataimeshi” (屋台飯). Sampling the street food available is one of the biggest attractions at Japanese festivals!
1. Takoyaki (Japanese Fried Octopus Balls)
Takoyaki is definitely my go-to street food at festivals. It’s considered one of Osaka’s soul foods and you see a lot of takoyaki stalls everywhere.
This small dumpling is made from a thin batter and stuffed with boiled octopus and pickled ginger. It’s cooked in a special circular mold to become a round ball shape.
2. Osaka Style Okonomiyaki
Okonomiyaki （お好み焼き）is a Japanese savory pancake-type dish made with an egg batter and filled with meat and vegetables. It is mostly popular in Osaka and Hiroshima, and they always argue about which one is authentic or better. I’m not from either of the prefectures, so I won’t comment on that.
Either way, both Okonomiyaki types are popular at festivals as well, and it’s something I get every time.
3. Hiroshima Style Okonomiyaki (in a frying pan)
As the name suggests, Hiroshima style okonomiyaki is a variation of an okonomiyaki from Hiroshima prefecture in Western Japan.
There is no better or worse; they’re both great! On the recipe page, you can see a step-by-step guide on how to make Hiroshima-style okonomiyaki layers!
4. Yakisoba (Japanese stir-fried noodles)
Yakisoba (焼きそば) is a delicious Japanese stir-fry dish made with thick Chinese-style noodles, pork belly, and vegetables coated in a sweet, tangy, and savory yakisoba sauce. It’s usually generously topped with pickled ginger, bonito flakes, and aonori seaweed powder.
Because it’s easy to make it outside, yakisoba is often served at outdoor occasions such as festivals, sports day, fireworks festivals, cherry blossom festivals, and is made at home and by casual diners. Not only as street food, but we also cook and eat at home regularly.
You can also put yakisoba in a hotdog bun (yakisoba pan) or make it seafood yakisoba!
5. Authentic Chicken Karaage (Crispy Japanese Fried Chicken)
Japanese karaage fried chicken is my favorite dish of all time and, needless to say, a must-have at festivals (for me, at least)!
Although ” karaage ” is used for Japanese-style fried chicken, it doesn’t technically mean “fried chicken.” Karaage (から揚げ) is actually a cooking term that means to fry without a batter (unlike tempura). Usually, the meat is soaked in a delicious marinade and then coated in flour or starch.
It’s also something you always see at festivals without fail!
6. Chicken Yakitori
Take a step into the world of Japanese street food with my homemade Negima Yakitori. These skewers of juicy chicken thighs and tender leeks, glazed in a savory-sweet sauce, are a great way to bring the classic to your kitchen.
If you don’t have a grill, no problem! You can make this recipe with a frying pan!
7. Chicken Tatsuta Age
If you want something slightly different from chicken karaage, this tatsuta age will be an amazing alternative!
Tatsuta Age is a delicious variation of karaage (Japanese-style fried chicken) made with succulent chicken thigh soaked in a soy-based marinade, coated in a layer of potato starch, and fried until golden like autumn leaves!
8. Chicken Tsukune (Japanese Glazed Meatballs)
Yakitori is surely one of the most popular choices at festivals in Japan, but the easiest kind of yakitori to make at home would be this tsukune.
Chicken tsukune is a delicious and flavourful Japanese meatball often served at izakayas, yakitori stands, at home, and in bento boxes. My homemade tsukune recipe is made with chicken thigh mixed with grated onion, shiso leaves, miso paste, and ginger, amongst other seasonings. They are then shaped, fried, and coated in a delicious sticky glaze!
9. Yakiton
Yakiton puts a porky spin on a Japanese classic. These grilled skewers feature succulent pork morsels brushed with a savory-sweet miso tare, creating an irresistible flavor bomb.
Explore the diversity of Japanese cuisine with this lesser-known gem!
10. Ultimate Chicken Breast Karaage
This Chicken Breast Karaage puts a new spin on a Japanese classic. This crispy, golden delight swaps traditional thighs for leaner breast meat, infused with zesty lemon for a flavor boost.
These days, specialty karaage shops are featuring breast meat, and my version reflects this shift, offering a crispy, lemony bite of contemporary Japanese food culture.
11. Nikumaki Onigiri
You might be thinking, “Onigiri as street food?”, but there was a food truck selling these nikumaki onigiri at the festival I went the other day.
These rice balls are so addictive and delicious, give it a try!
12. Kushiage
These tasty skewers are a medley of meat, veggies, and seafood, each morsel encased in golden panko perfection. The secret ingredient in our recipe is this Osaka-style dipping sauce, which is so good you’ll want to lick your fingers clean!
13. Taiwan Mazesoba (Nagoya’s Spicy Brothless Ramen)
You might not associate noodle dishes with street food, but more and more stalls have started to sell mazesoba (at least in my area) at food festivals.
Taiwan Mazesoba is a delicious regional noodle dish that hails from Nagoya. Made with thick, springy ramen noodles topped with spicy ground pork, crispy nori, crunchy tempura bits, fresh spring onion, and raw egg yolk, it ticks all the boxes in terms of taste and texture! Not only that, but it’s also quick and straightforward to make!
14. Crispy Pork Gyoza (Japanese Pan Fried Dumplings)
I know it’s a bit off-topic because you do not see gyoza at traditional festivals such as cherry blossom festivals or fireworks festivals. However, there are a lot of food festivals dedicated to gyoza, so I thought it’s worth a mention!
These addictive dumplings are filled with seasoned ground pork and vegetables, wrapped in a thin dough, and then dipped in gyoza sauce. I’ve got a few secret tips for frying them to crispy perfection too!
15. Hanami Dango
The word “hanami” (花見) means “flower viewing” and around March and April is when people love to have picnics and gather under the beautiful cherry blossoms in full bloom.
Usually, food stands are lined up along the trees so you can walk and eat delicious Japanese street food; it’s a great experience! There is even a saying in Japanese called “Hana yori dango,” which means “Dango over flowers.”
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