Wonderful school festival / cultural festival

Festival booth menu items that can be served without cooking and without using fire

10 years as a kindergarten teacher / elementary school teacher / junior and senior high school teacher / childminderkepiko
Graduated from Kunitachi College of Music, Faculty of Music (now: Department of Music Culture and Education, Early Childhood Music Education major). In elementary school, my homeroom teacher was Jun Kusaba, a game researcher. After graduating from university, I worked as a kindergarten teacher for 10 years and as an after-school childcare instructor for 7 years, then took a position as a music teacher at an international school in Singapore. In addition to music education, I engaged in activities that introduced Japanese culture, traditional games, and recreational activities, working with many children. Later, through freelance writing, planning, and editing at Shogakukan, I met many delightful adults and experienced the joy of communicating and sharing. Drawing on the perspective cultivated in the field of education and my experience as an editor, I provide practical information with an emphasis on both input and output, mainly in areas related to music and children. My hobbies include instruments, singing, handicrafts, toys, drawing, traditional games, the outdoors, and books. My special skill is spinning-top tricks.
Deputy Editor of RAG MUSICsasashina
Deputy Editor of RAG MUSIC. JFC-certified fact-checker. I’m Sasashina, a mom currently raising an elementary schooler and a preschooler. During my student years at Kyoto College of Science and Technology, I studied a wide range of fields including sound, lighting, and video technology, building a foundation in comprehensive stage production and creative expression. After graduation, I joined a music production company, where I still work, consistently building experience in production and engaging in a variety of music-centered tasks. Currently, I mainly handle articles for children, drawing on what I’ve learned about parenting and what I feel and discover through daily interactions with my kids. I hope my work can be of help to you, even in a small way!

A charming sweets café that makes people want to stop by at your school festival stall.

It may seem like a lot of work to prepare, but there are actually plenty of easy, no-cook menu items! Here, we’ve gathered popular, fun café options like waffles, cakes, and smoothies.

By using frozen foods and ingredients that can be served right away, you can operate safely with minimal prep.

These ideas are perfect for a mock café that your whole class can enjoy making—and that your customers will love too!

No-cook snacks and light bites (11–20)

Takoyaki

This is the best frozen takoyaki, as chosen by a former Gindaco employee.

Takoyaki

When it comes to festival booths at a school culture festival, part of the appeal is enjoying the festive atmosphere.

How about serving takoyaki, a classic festival favorite? Even if you can’t cook on-site, there are plenty of frozen options available, so no worries.

You can look for your favorite—some have a crispy exterior, others are fluffy inside.

There are even varieties with chocolate filling, so you could prepare those as a dessert option.

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corn

Definitive guide! How to microwave corn on the cob / Add salt even when microwaving—tips for heating to enhance sweetness

corn

When you think of festival food stalls, there are plenty like takoyaki, yakisoba, and shaved ice, but corn is definitely a must, too, right? At festivals it’s usually grilled on a hot plate as yaki-tomorokoshi, but even regular boiled corn will lift your spirits and make it feel like a festival! Just husk the corn, wrap it tightly in plastic wrap, and pop it in the microwave for an easy finish.

And even though you’re only microwaving it, it turns out amazingly glossy, plump, and delicious!

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nerikiri (a type of Japanese wagashi sweets made from white bean paste and glutinous rice flour)

Authentic nerikiri dough you can make in 5 minutes in the microwave! How to make eye-catching firework-themed wagashi using a bamboo skewer!!

nerikiri (a type of Japanese wagashi sweets made from white bean paste and glutinous rice flour)

Watch "nerikiri (a type of Japanese wagashi sweets made from white bean paste and glutinous rice flour)" on YouTube

Do you know nerikiri? Nerikiri is a palm-sized Japanese confection made with white bean paste as its base, known for its colorful appearance.

Because of that, people who haven’t tried it may find it quite enticing.

Normally, preparing it requires cooking, but alternatives include finishing it by heating in a microwave or sourcing ready-made frozen pieces to thaw and serve.

It can be served on its own, and it also pairs nicely with tea.

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Mackerel Canned Tomato Curry

Microwave No-Water Mackerel-Can Curry

Mackerel Canned Tomato Curry

Here’s an idea for a mackerel-tomato curry you can make entirely in the microwave.

The ingredients are canned mackerel, canned tomatoes, finely chopped onion, butter, garlic paste, Worcestershire sauce, soy sauce, and curry powder.

Just put everything in a bowl, mix it together, and heat it in the microwave—that’s it! We usually think of curry as something you simmer in a pot, but this is a groundbreaking idea.

Even if you have no cooking experience, as long as you don’t mix up the types or amounts of ingredients, you won’t fail—so give it a try.

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hot sandwich

Easy and delicious! How to make a hot sandwich!

hot sandwich

At school festivals and cultural fairs, you end up moving around a lot, right? That means you’re bound to get hungry.

So I’d like to introduce hot sandwiches as a staple that can really fill you up.

A hot sandwich is simply a sandwich that’s been heated.

The classic fillings would be cheese, tomato, ham, and lettuce.

It could also be nice to prepare some dessert-style sandwiches, like ones with chocolate.

Another plus is that if you use a hot sandwich maker, you can make them without using an open flame.

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