A yatai (屋台?) is a small, mobile food stall in Japan typically selling ramen or other hot food. The name literally means "shop stand."
The stall is set up in the early evening on pedestrian walkways and removed late at night or in the early morning hours before commuters begin to fill the streets. Menus are usually limited; Japanese cuisine is of course most common, but Western cuisine yatai are not unknown. Beer, sake and shōchū are usually available. A salaryman might relax with colleagues over dinner and drinks at a yatai on his way home from work.
============Yakisoba 焼きそば
Yakisoba usually refers to sōsu yakisoba, flavored with yakisoba sauce, a sweetened, thickened variant of Worcestershire sauce.
It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with yakisoba sauce, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and mayonnaise.
Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or konbini (convenience stores).
============Takoyaki たこ焼き
Takoyaki (たこ焼き or 蛸焼?) (literally fried or grilled octopus) is a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan . It is typically filled with diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion, brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe.
Originally takoyaki used to be eaten without sauce or dip but in modern days it became common to eat it with a variety of sauces (takoyaki sauce, mayonnaise) and/or dips (e.g. ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi).
============Yakitori 焼き鳥
Yakitori (焼き鳥), grilled chicken, is a Japanese type of skewered chicken.
It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and grilled, usually over charcoal.
Diners ordering yakitori usually have a choice of having it served with salt or with tare sauce, which is generally made up of mirin, sake, soy sauce and sugar. The sauce is applied to the skewered meat and is grilled until delicately cooked.
============Taiyaki (たい焼き
Taiyaki (たい焼き, , literally "baked sea bream"?) is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside.
Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.
============Mochi 餅
Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki.While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, South Korea, Taiwan, Cambodia, and Thailand.
============Ramen ラーメン
Ramen (ラーメン, rāmen?, IPA: ˈrä-mən) is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー, chāshū?), dried seaweed (海苔, nori?), kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen of Hokkaidō.
============salted & grilled sweetfish 鮎の塩焼き
============Oden おでん
Oden (おでん) is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. Karashi (Japanese mustard) is often used as a condiment.
Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular.
Oden is often sold from food carts, and most Japanese convenience stores have simmering oden pots in winter. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 100 yen.
============Goldfish scooping 金魚すくい
Goldfish scooping (金魚すくい, 金魚掬い, Kingyo-sukui?) is a Japanese traditional game in which a player scoops goldfish with a special scooper. It is also called, "Scooping Goldfish", "Dipping for Goldfish" or "Snatching Goldfish". "Kingyo" means goldfish and "sukui" means scooping. Sometimes bouncy balls are substituted for goldfish. Japanese summer festivals or ennichi commonly have a stall. Both children and adults enjoy the game. The game is played for pleasure, but today, there is a National Competition of Goldfish Scooping in Japan.
============Yatai Sushi 寿司の屋台
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