Why street food is making a comeback in Japan www.bbc.com

Running a yatai is tough work – most open around 6pm and don’t shut until 1am.
After closing the yatai needs to be cleaned, packed up and wheeled to its storage spot and most of the day before is spent preparing food.
“At first the motivation was just a way to raise a kid, I didn’t like it,” says Mamichan.
"I can meet many people including people from outside Japan from many countries,” she says.
“It makes me feel just like I have visited many countries so I don't have to travel around myself."