Japanese Festival Food: Yakitori

Few foods are as closely associated with Japanese festivals as yakitori. Meaning "grilled chicken," yakitori consists of bite-sized pieces of chicken skewered on bamboo sticks and cooked over a charcoal grill. The sight of rows of skewers sizzling away and the smoky aroma drifting through the festival grounds are enough to attract hungry visitors from afar.

While chicken thigh and breast meat are common, yakitori can include many different cuts, from chicken skin and wings to meatballs known as tsukune. Each skewer is typically seasoned in one of two ways: shio (salt) or tare, a sweet and savory sauce made from soy sauce, mirin, and other ingredients.

Yakitori is popular throughout Japan and can be enjoyed year-round at specialist restaurants and izakaya pubs, but it feels especially at home at a festival. It's convenient skewer format makes it easy to eat while exploring stalls, watching performances, or enjoying a fireworks display.

You can find yakitori at countless festivals across the country, from large city events to small local celebrations. Simple, delicious, and packed with smoky flavor, it remains one of the most beloved festival foods in Japan and a must-try for visitors looking to experience authentic matsuri cuisine.