Roundup of classic and popular festival foods, plus trending menu items
When you go to a festival, the first things that catch your eye are all the food stalls, right? Game stalls like lotteries and yo-yo fishing are fun, and food stalls that everyone loves—from kids to adults—are a must.
In this article, we’ll introduce a roundup of classic festival foods.
We’ve picked a wide range, from longtime favorites to items that have become popular in recent years.
If you’re wondering what to eat at a festival or which type of stall to run, be sure to check this out!
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Roundup of classic and popular festival foods, including trending items (11–20)
Salt-grilled ayu (sweetfish)
Grilled ayu (sweetfish) with just the right amount of salt is delicious.
When you go to festivals, you sometimes see lots of ayu skewered on sticks being roasted over a fire.
The savory aroma of the ayu seems to heighten the festive atmosphere even more, and that smell makes you want to eat a piping-hot piece right away.
In simple terms it’s grilled fish, but many shops serve it charcoal-grilled, which creates a flavor that’s hard to reproduce at home.
By the way, salted grilled ayu is now enjoyed all across Japan, and in Gifu Prefecture it’s even considered a local specialty in some areas.
shaved ice
When it comes to classic summer festival stalls, shaved ice is a must! Thanks to the recent shaved ice boom, you can now find super fluffy versions loaded with fruit at festival stands, as well as Taiwanese-style snow ice made with flavored ice.
On the other hand, for adults, the old-school kind with crunchy ice topped with classic syrups like strawberry or Blue Hawaii feels nostalgic and delightful.
And at stands where you can pour on as much syrup or condensed milk as you like, it’s so easy to go overboard (lol).
Okonomiyaki
Okonomiyaki is one of the classic foods at festival stalls.
While there are specialty restaurants, stall-made okonomiyaki has a distinctly different appeal.
Popular stalls even draw long lines.
Another charm of okonomiyaki is the wide variety available.
Besides the Osaka and Hiroshima styles of cooking, you can find versions topped with a fried egg, mixed with yakisoba noodles, or filled with thick slices of pork.
Generously brushed with sauce, sprinkled with aonori seaweed and katsuobushi, and finished with mayonnaise to taste—one bite fills your mouth with a perfectly balanced harmony of flavors.
baby castella (mini Japanese sponge cakes)
Freshly made baby castella bought and eaten from food stalls are really delicious, aren’t they? You don’t see freshly baked baby castella sold very often around town, so I think many people buy them at festivals.
There’s a variety—from plain, oval-shaped ones to ones shaped like characters such as Pikachu and Anpanman—so they’re perfect to buy when you go to a festival with small children.
They’re easy to carry around in a bag, so they also make a great souvenir to take home.
yakitori (grilled chicken skewers)
Yakitori, which you can easily eat while carrying it in one hand, is a classic favorite at festivals.
Preparation is simple—just cut the chicken into small pieces and skewer them—so there are no difficult steps, and anyone can make it even without cooking experience.
Since it uses chicken, the low cost is another plus.
You can season to order with sauce or salt, and because you can grill many at once, you’ll be able to handle large crowds without panic.
If you stock a variety of sauces and spices and offer some unique twists, your stall might even become the talk of the town.
Give it a try!
Crepe
Crepes are the quintessential easy-to-eat sweet treat.
You often see specialty shops around town and in shopping malls, and there are always stalls at festivals too! In addition to sweet crepes decorated with whipped cream, fruit, and chocolate sauce, savory crepes filled with ingredients like tuna or salad are also popular.
The deft movements of crepe shop staff are beautiful to watch, and it’s hard not to be captivated as they quickly roll one crepe after another.
Roundup of classic and popular festival foods, plus trendy menus (21–30)
Chewy Potato Fries
Fried potatoes have long been a staple and popular item at food stalls, but in recent years, one thing you often see at festivals is mochi-mochi potatoes.
Mochi-mochi potatoes are made by frying a mashed mixture that resembles mashed potatoes: boiled potatoes are crushed and mixed with seasonings and potato starch.
When frying, the mixture is extruded into long, thin strands using a special tool, so they end up longer than regular French fries.
Thanks to the potato starch, the texture is crispy on the outside and chewy on the inside.
In addition to the basic salted flavor, they come in a variety of seasonings like cheese and mentaiko mayo, which adds to their appeal.