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, plus trendy menus (21–30)
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.
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.
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.
Hashimaki
Have you heard of hashimaki, a staple food stall item in Kyushu and the Chugoku region? It’s made by thinly cooking a batter similar to okonomiyaki with fewer fillings, then rolling it around disposable chopsticks.
It’s topped with okonomiyaki sauce, mayonnaise, and aonori (dried green seaweed).
Since it’s wrapped around chopsticks, it’s easy to eat one-handed, making it popular at festival stalls.
Sometimes a fried egg is added on top after it’s wrapped, too! It’s the perfect street food when you want to enjoy okonomiyaki conveniently.
Tianjin candied chestnuts
When you go to a festival, there’s that drifting aroma from nowhere—a mix of sweetness and toasty nuttiness.
Follow the scent and you’ve probably seen chestnuts being stirred and roasted inside a drum-like machine.
The red bags labeled “Tianjin Sweet Chestnuts” have looked the same for ages, and many adults loved them as kids and still eat them often.
They’re perfect to buy as a souvenir to take home and share with everyone, rather than eating them on the spot at a food stall.
Tamasen
When you think of tamasen, it’s that old-fashioned snack you get at food stalls, right? It’s a half-cooked fried egg grilled on a hot plate, sandwiched between large shrimp crackers, usually seasoned with mayonnaise and sauce.
The runny yolk tends to spill, so it’s tricky to eat neatly, but its simple flavor is irresistible and unlike anything else.
These days, versions topped with cheese are also sold, and I think it’s a menu item that even small children happily enjoy.
taiyaki (a fish-shaped cake filled with sweet red bean paste)
Taiyaki isn’t just a festival treat—it’s a Japanese-style sweet you can’t help but buy when you spot it around town.
Many people can’t resist the contrast of the crispy outer shell and the steaming-hot sweet bean filling.
Recently, you can even find croissant taiyaki made with croissant dough, as well as savory versions stuffed with German potato or bacon instead of red bean paste or custard.
Its easy, one-handed portability is part of the charm, too.