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12 Japanese Street Foods You Must Try When Visiting Japan!

12 Japanese Street Foods You Must Try When Visiting Japan!

Date published: 2 August
Last updated: 3 June

Japan is a country filled with delicious eats and Japanese street food is especially appetizing - especially in summer!

Yattai are small food stalls that can be found along Japanese streets and at festivals and you don’t want to miss out on the food they offer! These vendors offer an accessible and tasty selection of on-the-go dishes that are cheap, yet high-quality and delicious.

Just be careful not to get carried away by the incredible variety. Here are 12 Japanese street foods you&#;ll want to try when visiting Japan!

The selection of food sold at yatai often varies between seasons. Yakiimo is usually found in winter, whereas kakigori is often sold in summer. The selection varies between regions of Japan as well. Here’s a selection of 12 of the most common and tastiest Japanese street foods to sample whilst in Japan.

Essential Japanese Street Foods at Yatai

Essential Japanese Street Foods at Yatai

Takoyaki, quintessential Japanese street food

1. Takoyaki
Takoyaki are golden balls of fried batter filled with little pieces of octopus, tenkasu (tempura scraps), benishoga (pickled ginger) and spring onion. Originally from Osaka, the dough balls are fried in special cast-iron pans, and you can watch on as takoyaki vendors skillfully flip the balls at a rapid pace using chopsticks. The cooked takoyaki are eaten piping hot, slightly crisp on the outside, gooey on the inside, and slathered in Japanese mayonnaise, a savory brown sauce similar to Worcestershire, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes). Although originating in Osaka, takoyaki are now widely enjoyed in Tokyo and across the rest of Japan.Takoyaki are incredibly tasty and addictive - just be careful not burn your tongue!

Yakisoba is a very tasty street food in Japan

2. Yakisoba
No Japanese festival would be complete without the familiar sizzling of yakisoba. Relatively easy to make, this is a standard food item at any place where yatai are gathered. Wheat noodles, pork, cabbage, and onions are fried on a griddle, then topped with benishoga, katsuobushi, aonori, a squeeze of Worcestershire sauce, Japanese mayonnaise, and occasionally, a fried egg. The deeply savory flavors of this dish give it wide appeal.

Yakitori chicken skewers can be found at Japanese food stalls

3. Yakitori
A truly classic Japanese treat, yakitori are chicken skewers that are grilled over charcoal and can be found all over Japan. Yakitori is made from all parts of the chicken, such as the thigh meat, tail meat, and even the skin, each with their own unique flavor. The most common seasonings are tare (soy grilling sauce) and shio (salt), but wasabi, umeboshi (sour pickled plum paste), and karashi (Japanese mustard) can also be found at yakitori stands. There are also variations such as negima yakitori - pieces of juicy chicken thigh and green onion, and tsukune (chicken mince) mixed with other flavorings. Although chicken is the most common variety of skewered meat, pork and beef may also be available.

Imagawayaki are a Japanese street sweet

4. Imagawayaki
Imagawayaki is a sweet Japanese street food treat that is made from a batter of eggs, flour, sugar, and water that is ‘baked’ in disk-shaped molds. The end-product is a golden, bite-sized sponge filled with either anko (red bean paste), chocolate, or custard. Named after an Edo-era bridge in Tokyo where they were first sold, imagawayaki is known as taiko-manju in the Kansai region.

Ikayaki - the squid-on-a-stick that&#;s a popular Japanese street food especially during festival season

5. Ikayaki
Though whole-grilled squid on a stick may not sound like the most glamorous or appealing snack to some, Japanese street food chefs have mastered bringing out the best in a simple concept. Fresh, tender squid is grilled over charcoal, given a generous coating of shoyu (soy sauce) and served with a slice of lemon or lime. The chewy texture unique to squid meat is a must-try for those who haven’t. Ikayaki is a meaty and flavorful meal-on-the-go that is ready to order almost instantly.


6. Yakiimo
For a taste of old-world Japan, try yakiimo. Satsuma-imo (a type of Japanese sweet potato) are baked over a wood fire and served in brown paper packets. Bite through the pleasantly chewy skin of yakiimo to the soft, fluffy flesh, which has a caramel-like flavor. Though more of a warming autumn or winter snack, yakiimo can also sometimes be found in other seasons. Not only are these snacks sold at festivals and the like, they are traditionally sold straight from a yakiimo truck which sometimes drives around searching for potential customers. To locate a yakiimo vendor, follow the sweet aroma of potatoes wafting down the street, or keep your ears pricked for the signature song played vendors to lure in passers-by.

Instead of Ice Cream Trucks Japan Has Hot Potato Trucks?

7. Yaki Tomorokoshi
Yaki tomorokoshi are char-grilled whole cobs of corn brushed with a glaze of soy sauce, mirin, and butter, which give the corn a sweet, savory and creamy depth. Corn is at its peak during summer, and during this season yaki tomorokoshi can be found commonly at yatai in Japanese streets and at festivals. Grilled corn can offer a lighter, healthier Japanese street food option from the other fried and sugary snacks.

8. Crepes
Originally a French dessert, crepes have been wholeheartedly adopted by Japanese cuisine and adapted to Japanese tastes. Crepes have also become a popular street food snack in Japan, made famous by Tokyo’s buzzy Harajuku neighborhood. Crepes are made from a batter that is cooked on a griddle then filled with sweet ingredients like whipped cream, chocolate, fruit, and even ice cream, folded into a cone shape and wrapped in a paper case for ease of eating on the go. Nowadays, these are not only sold in yatai, but in stores in malls and other shopping locations. We recommend you try the classic yatai style first though!

9. Wataame
If you’re in need of satisfying your sweet tooth, look no further than wataame. Wataame (also called watagashi), is cotton candy and can be found at Japanese street food stalls and festivals all over Japan, where you can watch the cotton candy being spun around a stick, or buy ready-made cotton candy in packets that are often decorated with manga characters. This novel treat is especially popular with children.

Candied Fruit
A street classic everywhere, candied fruit can be found across Japan and in many variations. From anzu ame (candied apricot) to ringo ame (candied apples), these various fruits dipped in candy syrup will leave you wanting more. You should especially try ichigo ame (candied strawberries) at the height of strawberry season for a true Japanese treat or, if you can find it, the rarer mikan ame - a mandarin native to Japan.

Choco Banana
This playful dessert-style street food leaves no surprises with its name - a banana coated in chocolate! The chocolate may be milk, dark or white, and is often dunked in colorful sprinkles. Minus the ice cream, it’s like a banana split on-the-go!

You may think you’ve tried this treat before, but think again! Although similar to its western shaved ice counterpart, kakigori often comes in unique flavors such as matcha green tea and lemon and is topped with anything from sweet red beans to mochi (pounded rice), jelly and whipped cream. The end product comes out to be a quite hearty dessert! If you truly want to experience Japanese culture, try eating kakigori while wearing a yukata under a fireworks-filled sky during a Japanese festival in the summer. Now that’s how to do festivals in Japan right!

So there you have it - diverse, delicious and affordable, Japanese street food is a great introduction to the cuisine of a country famed for its food. Now that you know the goods, go find a festival or yatai, grab a bite here and there, and a drink to go, and you’ll be feeling like a local in no time.

Related: Easy-to-make Japanese Recipes!

15 Delectable Japanese Pork Dishes You Have To Try!

*This information is from the time of this article's publication.
*Prices and options mentioned are subject to change.
*Unless stated otherwise, all prices include tax.


Takoyaki Recipe

A couple of years ago a good friend of mine gave me an electric takoyaki maker for my birthday. Takoyaki literally translated means octopus fried, but they aren&#;t just fried octopus &#; they&#;re tiny, piping hot balls of batter filled with green onions, ginger, crispy tempura bits and octopus. It&#;s crisp, it&#;s gooey, it&#;s delicious.

The best Japanese street food

Takoyaki is one of Osaka&#;s quintessential street foods. Thankfully for us (especially these days), you don&#;t have to travel to Osaka to try them &#; they&#;re basically found everywhere in Japan and are quite popular in North America too. If you ever come across a takoyaki stand, stay awhile and check out the takoyaki makers. They&#;re mesmerizing.

Professional takoyaki chefs have rows and rows of cast iron pans with half spherical molds. A dashi flavoured batter is poured into the molds and then each ball gets a piece of octopus, some ginger, and green onions. When the bottom of the balls are cooked, they&#;re flipped with skewers so that the inside batter flows out to create the other side of the ball. It&#;s amazing to watch a real pro. They&#;re fast, furious and churn out the little balls like there&#;s no tomorrow.

Why you should make takoyaki at home

Takoyaki need quite a few ingredients and a specialized pan, but I think it&#;s worth it. You can find a takoyaki pan on or you can use an ebelskiver (Danish pancake) pan. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. I like to do a combo of octopus, squid and shrimp. I also throw in some mozzarella cheese to get an crispy toasted cheese outside with an extra gooey cheesy inside. If you&#;ve never seen takoyaki being made, do a youtube search, it&#;ll give a good starting point for how to flip the little balls around.

What is takoyaki?

Takoyaki are a Japanese street snack that originated in the city of Osaka. They are little round balls of batter that are slightly crispy on the outside and a bit soft and gooey on the inside, stuffed with a little nugget of octopus, tempura bits, and green onions. Typically they serve them up in little wooden boats, brushed with takoyaki sauce, drizzled with Japanese kewpie mayo, and topped with bonito flakes and seaweed. They come with skewers or chopsticks to pick them up. They’re super popular and probably one of the most well known Japanese foods out there. Charmingly, you can almost always see people standing around the stands fanning their mouths because the takoyaki is too hot. Takoyaki is pure comfort food.

What does takoyaki taste like?

Takoyaki are delicious! They’re super savory and full of umami. They’re piping hot when they are served, so be careful when you eat them. The outsides are just a touch crispy and the inside batter is seasoned, soft, and kind of gooey that melts in your mouth. The little nugget of octopus inside is supposed to contrast with the softness of batter. Green onions add a bit of freshness, beni shoga (pickled ginger) adds a hint of sweet and sour, and crispy tempura bits add even more richness. The sauce and mayo on top adds another layer of flavor. Takoyaki are so incredibly full of umami. The perfect bite!

On mushiness: sometimes people are surprised by the texture of takoyaki. Is takoyaki supposed to be mushy? The answer is, yes, it’s supposed to be a little runny and gooey inside. It’s not exactly mushy, it’s more gooey like melty cheese. The gooey-ness is what most vendors aim for because the contrast is what makes takoyaki special. But, if you’re not a fan of gooey, you can be cook them all the way through. It just means that your balls will be a tiny bit more firm and structured than the ones you’ll find in Japan.

What is takoyaki made of?

There are a lot of ingredients needed for takoyaki, but don’t let that stop you – it’s absolutely worth it. In fact, one of my all time favorite activities is making takoyaki at the table. I have so many fond memories of Mike and I making takoyaki and chatting the night away.

Here’s what you need:

  • Eggs. Eggs make up the majority of the batter and help it get crisp.
  • Flour. Flour binds everything together into a very loose batter.
  • Dashi powder. Dashi powder is what gives the batter it’s flavor &#; it’s a simple shortcut way of incorporating dashi (Japanese soup stock) into the base. You can buy dashi powder in the Asian grocery store or online. It adds a bunch of flavor and umami.
  • Soy sauce. This is just to add some extra flavor.
  • Octopus/tako. The reason why we’re here! You can buy already cooked tako at the Asian grocery store in the seafood section. Cut the tako up into cubes.
  • Green onions. These add a bit of freshness to the takoyaki.
  • Tenkasu. Tenkasu is tempura bits! They add texture and aroma. If you don’t have any (they sell them in bags at the Asian grocery store) then you can sub in rice krispies.
  • Takoyaki sauce. A thick brown sweet and savory sauce.
  • Kewpie mayo. This is essential and gives your octopus balls that iconic look.
  • Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam. They are super savory.
  • Seaweed. A little green sprinkle of powdered seaweed.

How to make takoyaki

  1. Mix. Mix the batter up with a whisk making sure there are no floury bits.
  2. Prep. Prep all of the fillings. Cut up the octopus, slice the green onions and make sure you have everything at the ready: a little dish of oil, all your ingredients, some skewers to flip the balls, and a plate to serve on. Heat up the pan.
  3. Pour and fill. Generously oil the pan with a brush or a paper towel dipped in oil. Give the batter a whisk then pour into the individual compartments all the way up to the top. It’s okay if they overflow a bit. Add in the fillings and let cook until the edges start to look more solid and opaque.
  4. Flip. Use your skewers to turn the takoyaki 90 degrees. If they don’t easily move, they need more time to crisp up. Once they’re at a 90° angle, pour in a bit more batter to ensure a super round ball. Let cook, stuffing in any excess batter that’s outside the ball, then turn again. You should have a round ball. Cook until the balls are crispy and brown, moving the balls around from mold to mold to evenly cook (this is because most pans will have uneven heating). As the balls crisp up, it will be easier to flip them.
  5. Sauce. When the balls are golden and crisp, pop them on a plate and brush with takoyaki sauce and squeeze on some mayo.
    Top. Finish with a sprinkle of bonito and aonori. Enjoy!

Takoyaki tips and tricks

  • Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
  • Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
  • Use a generous amount of batter. Professional takoyaki vendors almost always overfill the rounds of their grills and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
  • Move the balls around. After the balls are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans have uneven heat so moving them around with help with browning.

Do I have to put octopus in takoyaki/what can you put in takoyaki?

If you don’t like tako, you’re in luck because you can put literally anything you want in takoyaki. Technically it won’t be called takoyaki anymore, but it’ll still be delicious! In Japan they have lots of varieties. Some ideas:

  • shrimp
  • chicken cubes
  • ground beef
  • ground pork
  • sausage
  • bacon
  • tofu
  • cheese + anything else because everything is better with cheese
  • mochi + tako
  • kimchi + cheese
  • diced ham + tomato sauce + cheese for a pizza version
  • taco meat + diced tomatoes + cheese for a taco version
  • vegetables: diced carrots, corn, peas, cabbage, zucchini, mushrooms, etc

What sauces go on takoyaki?

Once you have made the balls, finish by brushing on super savory takoyaki sauce and squeezing on kewpie mayo.

Kewpie mayo

Kewpie mayo is a Japanese mayo that is sweeter, a little bit acidic and so much more delicious than regular mayo. It’s made with just yolks as opposed to all other mayos which are made with whole eggs, giving Kewpie an extra rich custard like texture. It’s slight sweetness comes from rice vinegar. It comes in an iconic super soft squeeze bottle with topped off with a little red flip cap.

What is takoyaki sauce made of?

Most Japanese people buy their takoyaki sauce at the store and I do too! It&#;s a thick brown sauce that’s similar to Worcestershire sauce but more fruity and thick. It comes in a handy squeeze bottle with a cute octopus on it. It’s really similar to okonomiyaki and tonkatsu sauce, so if you have those in the fridge you can use them too. Takoyaki sauce is sold online and in Asian grocery stores. If you need to make a sub at home, make this easy version: mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoons oyster sauce, and 1 teaspoon sugar.

What goes on top of takoyaki?

After the sauces, a handful of katsuobushi and a sprinkle of aonori are added for the finishing touch. Katsuobushi is dried bonito flakes and they’re those little whisps that look like they’re dancing when your takoyaki is hot. Aonori is a powdered seaweed. They sell both katsuobushi and aonori online and in Asian grocery stores. If you don’t have aonori, you can use seaweed strips! Unfortunately there isn’t really a sub for katsuobushi.

Where can I buy a takoyaki pan?

We actually have two takoyaki pans, the one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.

How do you make takoyaki without a pan?

Unfortunately you can’t! You need the half-sphere shapes to really make that round ball shape.

How to store takoyaki?

You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.


Does takoyaki always have octopus?

Nope, like it says earlier in the post, there are lots of takoyaki in Japan that don’t actually have octopus. They sell shrimp and squid varieties too. You can put any protein inside and even just leave them plain if you don’t want anything in the middle.

Where is takoyaki from?

Takoyaki originated in Osaka in the early s then became popular as street food. Nowadays it&#;s sold by street food venders, as well as being sold in combini (convenience stores), supermarkets, food courts, bars/restaurants, and specialized restaurants all over Japan.

How do I make perfectly round balls?

Make sure you over fill the rounds. Generously oil the pan, pour in the batter, add the fillings, then top up the batter so that you have extra batter to stuff into the balls, so that they fill out and become perfectly round.

Which pan do you recommend?

I like this electric takoyaki pan that is super cute and has an octopus on it. A word of warning: The heat on these cheaper pans isn’t perfectly even so I always make sure to move my takoyaki around so each ball gets grilled evenly.

Where to get takoyaki

If you don’t want to make takoyaki at home, your best bet to try it would be to check out a Japanese izakaya restaurant in your home town. They might have it on the menu. You can also try frozen takoyaki, which they’ll sell at Japanese supermarkets. But those aren’t quite the same. It’s really easy to make them at home so I hope you give it a try!

Takoyaki Recipe

How to make the ultimate Japanese street snack in your own home.

Serves 8

Takoyaki Mix

  • 3 large eggs lightly beaten
  • cups cold water
  • 2 tsp instant dashi
  • 2 tsp soy sauce
  • 1/2 tsp salt
  • cups all purpose flour about g

Takoyaki Filling

  • 1/2 lb boiled octopus " cubed
  • 1 bunch green onions sliced
  • 1 cup tempura bits or rice krispies
  • beni shoga/pickled ginger if desired
  • shredded or cubed cheese if desired

Takoyaki Toppings

  • mayo preferably Japanese/Kewpie Brand
  • takoyaki sauce
  • bonito flakes
  • aonori or seaweed strips
  • Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.

  • When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.

  • Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).

  • After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.

  • The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.

  • To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!

Makes approx. 64 balls

Nutrition Facts

Takoyaki Recipe

Amount Per Serving (4 balls)

Calories Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat g5%

Cholesterol mg20%

Sodium mg16%

Potassium mg5%

Carbohydrates 19g6%

Fiber g2%

Sugar g4%

Protein g19%

* Percent Daily Values are based on a calorie diet.

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14 Amazing Japanese Street Foods

Ailsa Johnson / © Culture Trip

Ailsa Johnson / © Culture Trip

Street food culture is less prevalent in Japan compared to other Asian countries like Thailand or Taiwan. While regular night markets are relatively uncommon, Japanese food vendors take to the streets in packs during the hundreds of festivals which take place across the country each year, with some vendors moving from city to city every night. Here are the best dishes to look out for.

Takoyaki literally translates to ‘octopus fried,’ an appropriate name for this popular dish consisting of fried balls of batter filled with octopus, green onions, ginger, and tempura pieces. The crispy takoyaki balls are usually topped with more green onions, along with fish shavings, mayonnaise, and a special takoyaki sauce, similar to Worcester sauce. Although the octopus makes the dish sound bizarre, it is actually surprisingly mild and pleasantly gooey. Takoyaki vendors are particularly prevalent on the streets of Osaka, where the dish originated, but can be found in pretty much any Japanese city.

Kare pan is a type of okazu pan, a term used to describe breads filled with different kinds of savory ingredients. Made of slightly sweet dough that has been breaded and deep fried, a kare pan has rich Japanese curry at its center. Japanese curry is quite different than other Asian curries, with a dark color and a comparatively mild flavor. With its wonderfully crispy outside and soft interior, a kare pan makes for an unusual but tasty Japanese snack.

Kare Pan | © Hiroshi Yoshinaga/Flickr

Although crêpes certainly didn’t originate in Japan, they’re a hugely popular street food, usually served wrapped into a cone so they’re easy to eat on the go. Japanese crêpes often contain fresh ingredients like sweet fruits or savory eggs, and they’re typically a little crisper than the French equivalent. Many are filled with distinctly Japanese ingredients, such as azuki beans and whipped cream, or chicken with teriyaki sauce. Marion Crêpes on Takeshita-dori in Harajuku is one of the most well-known places in Tokyo to try one.

Crêpes | © Ruocaled/Flickr

Gyoza originated in China, where they’re known as jiaozi, but they’re also very popular in Japan. These deep-fried dumplings are typically filled with a mixture of ground pork, green onion, nira chives, cabbage, garlic ginger, soy sauce and sesame oil. The dumplings are usually served in groups of six and eaten alongside a special dipping sauce made from soy sauce and vinegar. You’ll find them served in izakaya and ramen shops, but they also make frequent appearances at festivals and street markets.

Gyoza | © verygreen/Flickr

Similar to crêpes, korokke is a Japanese spin on a classic French dish. Consisting of mashed potatoes or cream sauce surrounded by a breaded and deep-fried patty, korokke are inspired by French croquettes. Casual and satisfyingly greasy, korokke can come with a variety of other fillings, with certain areas of the country specializing in regional variations. When sold by street vendors a korokke is served wrapped in paper, making it easy to hold and eat.

Korokke | © I Believe I Can Fry/Flickr

Much to the surprise of most foreign visitors, corn (tomorokoshi in Japanese) often shows up on pizzas, breads, and pastas in Japan. When in season, cobs on a stick can often be seen being grilled up by street vendors at festivals. The corn is boiled and then grilled with miso to give it a pleasant smoky char. The grilled cob is buttered and finally seasoned with soya sauce. Yaki Tomorokoshi is typically associated with Hokkaido, the prefecture where most of the Japan’s corn is grown, but you’ll see it served all over the country.

Yaki Tomorokoshi | © I Believe I Can Fry/Flickr

Shioyaki is an extremely simple yet surprisingly flavorful snack, consisting of baked fish served on a stick. Mackerel (saba) is a common catch off the coast of Japan and therefore it is often used to create this dish. The fish is seasoned only with salt to enhance the flavor of its flaky meat. While saba shioyaki can often be found being grilled up at festival street stalls, a similar dish called tai no shioyaki (salt-grilled sea bream) is actually part of traditional New Year feasts.

Dango are round dumplings formed from glutinous rice flour and water, boiled until they are firm. Three or four dango are typically served on a skewer and seasoned with a variety of sweet or savory sauces, or flavored pastes. Mitarashi dango is one of the most prevalent versions of the dish, with the rice dumplings grilled and covered in a soy-based sauce. You’ll often see vendors grilling up these tasty snacks outside Shinto shrines.

Japanese sweet potatoes typically have a somewhat sweeter taste than the Western version. They’re most often seen served on the streets in autumn and winter, and can be prepared a variety of different ways. Daigaku imo (university potato) consists of deep-fried sweet potatoes piece topped with sweet syrup and toasted sesame seeds. Other vendors roast the whole potato over hot stones, or cut it into thick chips which are then covered with salt and sugar.

Sweet Potato | © taylorandayumi/Flickr

Okonomiyaki is sometimes nicknamed a ‘Japanese pancake’ because, like a pancake, it is prepared on a griddle. The savory dish consists of flour, eggs, cabbage, as well as a variety of possible veggies and meats. Okonomiyaki is most often prepared ‘Kansai Style,’ with the ingredients mixed together and then poured on the grill. The dish can also be cooked ‘Hiroshima Style’ in which the batter and other ingredients are cooked separately, and then served on top of yakisoba noodles. In both styles, the finished dish is usually topped with dried seaweed, pickled red ginger, mayonnaise, and savory okonomiyaki sauce.

Yakitori describes small pieces of chicken, served skewered and grilled on a bamboo stick. While chicken thighs and wings are often used, the skewers can also be made with the chicken liver, skin, small intestine, or cartilage. The meat is typically seasoned with salt or a savory sauce. Some skewers incorporate other ingredients besides chicken, such as tsukune which consists of balls made with minced chicken, egg, vegetables and spices; or negima in which the chicken pieces alternate with pieces of leek.

Yakitori | © Hideya HAMANO/Flickr

Despite their fish-shape, taiyaki are sweet pancake-like treats filled with red bean paste. With a delicately crispy exterior, the taiyaki’s soft interior can also be filled with custard, chocolate, or Nutella. You might also see savory versions of the snack, filled with sweet potatoes, cheese, sausages or vegetables. Taiyaki batter consists of flour, baking soda, salt and sugar, which is cooked in detailed fish-shaped molds to give the finished taiyaki its distinct appearance.

Senbei are rice crackers which come in hundreds of different flavors, shapes and sizes. Although you’ll see plenty of packaged senbei sold in stores, the crackers are best bought on the street, where they’re cooked over a charcoal grill. In Tokyo, senbei are quite dense and crunchy as a result of the type of rice used; while in Kyoto, senbei are made from mochigome rice which makes them lighter in texture. Most senbei are savory, seasoned with soy sauce or salt, but sweet varieties can also be found.

Senbei | © t-mizo/Flickr

Yakisoba is made with ramen-like noodles, which are stir-fried with small pieces of pork and various veggies like cabbage, carrots, and onions. Based on Chinese chow mein, this comfort-food dish is seasoned with a special sauce which gives the noodles their distinct tangy and spicy flavor. Perfect as a light meal or snack, the noodles are typically topped with seaweed flakes, fish flakes, and red pickled ginger. You’ll also sometimes see the noodles served hot-dog-style in a bun, topped with mayonnaise and pickled ginger.

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Amazing skill of Takoyaki Master / 타코야끼 달인 / korean street food

Fumikage Tokoyami aka Tsukuyomi is a hero in training at UA. Fumikage has a reserved, serious and focused personality. Though he does not talk very much, he has been shown directly ignoring questions or requests that seem in some way pointless (like Tenya asking him to not sit on the desk) while he talks to other people as some sort of ongoing joke. When Fumikage teams up with others, he becomes more sociable, helping his teammates out, reassuring his trust in them and thanking them for their effort.

He appears to be fond of darkness and other related concepts, sometimes coming off as a slightly dramatic, having a tendency to say dramatic things about situations that don't quite deserve them, such as calling a recreational game on their school trip a "mad banquet of darkness". Despite this, he is also shown to be embarrassed about his interests to a certain degree, refusing to let his classmates see his gloomy room. Fumikage also seems to have a certain level of belief in the concept of fate and destiny.

Fumikage also seems to be aware of his own limits and understands when it's time to back down, surrendering when Katsuki Bakugo forced him into a difficult position to fight back. He takes any advice he gets seriously, and uses it to try and improve on his Quirk and abilities.

Personal Info[]

Birthday: October 30th

Age: 15

Gender: Male

Height: cm

Hair Color: Black

Eye Color: Red

Blood Type: AB

Quirk: Dark Shadow

Favorite Food: Apples

Birthplace: Shizuoka Prefecture

Powers and Abilities[]

Dark Shadow: Fumikage is the host of a sentient, shadow beast that he can materialize and contract to and from his body freely. Fumikage can utilize Dark Shadow for various purposes, including defending himself.

In spite of its versatility, Dark Shadow's energy is limited and can be drained by sunlight. When it runs out of energy, Dark Shadow retracts back into Fumikage.

According to Mezo, Fumikage's negative emotions (such as regret and indignation) probably intensify Dark Shadow, making it more unruly and possibly making it stronger as a result, albeit at the cost of Fumikage losing control; Fumikage himself stated that his anger causes him to lose control of Dark Shadow.

The personality, strength, defense, and control of the shadow-like monster depends on the lack of light on Fumikage's surroundings. During the day, Dark Shadow is weaker and smaller in size but still has considerable strength and defense and is easier to control. During the night, Dark Shadow is stronger and bigger which grants it great strength, defense, and size, powerful enough to rip out and cut down multiple trees with ease. However, Dark Shadow is more difficult to control at night, causing it to rampage based on its own free will.

Black Ankh: Fumikage's special move (previously known as Tenebrous Abyss Body. Fumikage dons and equips Dark Shadow onto himself, wearing it like a suit of armor or an exoskeleton. According to Fumikage, equipping Dark Shadow onto himself mitigates his physical weaknesses.

Piercing Claw of the Dusk: Fumikage shoots out Dark Shadow's claw which attacks at great speed.

Gloom of the Black Arm: Fumikage enlarges Dark Shadows arms and smashes his targets with them.

Black Ankh Sabbath: Fumikage launches a high-speed attack using momentum gained from Black Fallen Angel.

Black Fallen Angel:Fumikage wraps himself up in Dark Shadow's arms and allows himself to be carried by it, while Dark Shadow flies by flapping its arms as wings.


Food tokoyami

Her face. We enjoyed each other. With our tongues. Every now and then they kissed. Then they licked and sucked in turn her husband's penis, oh he moaned so much.

My Hero Academia Characters and their favorite FOODS

House in the next 5 minutes. Cooney was supposed to be right in the car, because the author's wife was sleeping by her side. Masha refused offers, getting more and more irritated. She almost didnt feel aroused, and there was less and less coffee left. Masha giggled.

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I can, I punished you. Well, everyone take off their shorts, quickly. - Everyone obeyed, including Ira.

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