The Evolution of Mobile Food Services: A Culinary Journey Through History to Pandemic Era

During the past three years of the COVID-19 pandemic, significant changes have been observed in people’s lifestyle, particularly in how they dine. With mobility constraints, numerous restaurants adopted mobile food trucks, taking them into office buildings and communities. This idea of mobile food trucks, which appears novel, can be traced back to the Muromachi period in Japan, marking the beginning of a fascinating culinary journey that reflects societal changes and has been revitalized amidst a global crisis.

Food hawkers in the Muromachi period carried a pole on their shoulders with wooden boxes or baskets at both ends, swinging back and forth through marketplaces. These early mobile vendors, known as “furi-uri” in Japanese, evolved with time, adding fresh produce and cooking tools to their offerings. They could fillet a fish right before their customers, providing an engaging and personalized experience. Professor Kamatani, a researcher in food history at Ritsumeikan University, argues that these “furi-uri” vendors were the predecessors of modern mobile food trucks.

Edo Castle, teeming with single men in its heyday, was a hub for street food vendors, reminiscent of our modern fast-food culture. The quick, filling meals they offered included thickly wrapped tempura…