Introduction Foods that are ready-to-eat, especially in public places such as markets, are known as street foods. They are commonly vended by hawkers. Street foods can be categorized as regional or international since they have spread beyond their regions of origin. Others categories include finger and fast foods. These foods have similar features such as being cheap and readily available in various restaurants. The Japanese culture plays a big role in the patterns of vending street foods. For example, it is rude to walk in the streets of Japan while eating. The essay discusses the major street foods such as Onsen Tamago, Takoyaki, Dango, Wakame , and Karaage chicken that are common amongst the Japanese people. It will further address when and how they are prepared and served among others. Japanese Events and the vending of Street Foods Every year in Japan, many festivals are conducted across the country. These events are made colourful with the presentation of various traditional street foods that are served as sweets and savoury. The homes of street foods are mainly found in Nakasu and Fukuoka districts where street foods dominate even when there are no events (White 114). Various well known Japanese street foods are classic delicacies that have been in their cultural system since the beginning of the twentieth-century. It is difficult to sell a majority of such classic foods in the open streets as compared to restaurants. White reveals that many consumers have attested that foods bought from the restaurant taste different from vended in the street (114). Various classic street foods of Japan are discussed below. Onsen Tamago Onsen tamago are basically eggs that are cooked by the well-known hot springs of onsen (Seki and Brooke 50). The eggs are poached their shell. The cooking process is slow; hence, it brings about a custard-like texture to the eggs. This food is normally served together with a dashi and soy sauce (Seki and Brooke, 50). When perfectly done, the egg white becomes soft and silky while the yolk remains firm. It retains its original colour and a cream texture as that of an uncooked egg. It is easy to note that the outcome is an opposite of the ordinary boiled eggs that have a firm albumen and soft yolk (Seki and Brooke 50). To achieve the desired texture, the temperatures must be monitored since the egg yolk solidifies at 158 degree °F (70 °C) while the albumen does so at approximately 176 degrees °F (80 °C). Therefore, it is recommended to maintain the cooking water temperature between 149°F and 168°F to realize the desired quality (Counihan and Van Esterik 77). When preparing the dish, one must defreeze the egg for about an hour to ensure it gains room temperature. Preheating it in the oven to 168 degree °F follows. The pot is then filled with water before heating it over a stove until the thermometer reads 155°F. The eggs are then lowered gently into the pot with hot water. It is covered and put on the oven. The oven must be kept at 168 °F for approximately 45 minutes (Counihan and Van Esterik 79). In cases where the oven fails to read 170°F and below, the temperature readings must be checked constantly while turning it off and on to maintain the temperature at 168°F. After the minutes have elapsed, the eggs are placed in cool water for a minute. They are then cracked in individual dishes. Dashi based so