8 Must-Try Japanese Street Food in Kyoto – Relish the array of yummy street food! 

This can be described as a Japanese version of an omelette and is usually made on a square omelette pan with several omelettes layered together. With the eggs being warm, light and fluffy this is mostly consumed at breakfast and is a favourite of visitors from hotels in downtown Kyoto.

Also known as Dango, this traditional sweet when it is plain tastes like sweet rice. Its speciality is the texture, tender and soft yet chewy to make it interesting. Some Dango comes with toppings such as sweet soy sauce, sweet red bean and even sesame seeds. The taste of Dango can vary from region to region and a popular Dango is Mitarashi Dango which is covered in a sweet and savoury glaze made with soy sauce and sugar. Some Dango is also served with green tea.

The basic recipe is a paste made from fish with salt added and mixed with other local ingredients. It is then mixed with flour and made into compact wedges and deep-fried till crisp. Variations of this are done with different kinds of seafood, however, the preparation remains the same way. Eaten hot these fish cakes are enjoyed by visitors at Travelodge Kyoto Shijo Kawaramachi.

Also known as Yukke this is a colourful dish with tender beef steak, green onions, sesame seeds and spices. The yolk of a raw egg is dropped to a side to make this a filling dish enjoyed by locals and visitors.

This is made with wheat flour batter filled with chopped octopus, tempura, pickled ginger and green onion. Moulded into little balls and topped with a sweet and savoury Takoyaki sauce and even mustard sauce at times. This is a ubiquitous street food in Kyoto relished by locals and visitors.

Tako means octopus and tamago means egg, thus this street food is baby octopuses stuffed with an egg, and it is a quail egg in this street food. Skewered on bamboo sticks and red glazed this is a delicacy enjoyed by many.

This is the Japanese version of croquette and is deep-fried patties introduced to Japan by the French in the 19th century. Made with a variety of chopped meat, seafood, or vegetables mixed with mashed potatoes or a white sauce. Rolled in flour thereafter bread is crumbed well, and the Korokkes are deep fried till it turns golden brown. Quite a popular street food in Japan.

This is a traditional street food made with sweet potatoes which are roasted or baked over charcoal and served in paper packs to relish as a snack. Usually made using satsuma potatoes although other types of potatoes also can be used the washed potatoes are put over charcoals without any seasoning for the natural sweet potato flavour to seep through. When cooked right it is soft and tender with a rich caramelised taste.