
8 Unique and Surprising Things You Can Buy from Japanese Vending Machines
Most vending machines contain cold canned and bottled beverages and, in the winter, hot drinks. But Japan's vending machine culture goes way beyond run-of-the-mill offerings. There are also machines that dispense things as varied as hot meals and collectible toys — though these are far less common than your average drink vending machines. Here are some of the quirky and useful items you can get.
List of Contents:
Canned Bread
Hot Meals
Fortune Slips (Omikuji)
Emergency Goods
Cosmetics and Skincare
Toys and Collectibles
Canned Ramen
Fresh Orange Juice
Related Posts
courtesy of pantena
Canned Bread
Yes, this is actually a thing — available in flavors like strawberry and chocolate, canned bread has been spotted in vending machines around Tokyo. It's essentially a cylindrical loaf of bread encased in a can, in case you have a sudden intense craving for bread but can't find a bakery. On a serious note, canned bread could be useful in times of disaster, like in the aftermath of an earthquake.
courtesy of yahoo japan news
Hot Meals
These revolutionary vending machines are relatively common, and I often see the construction workers around my apartment making use of them. Featuring hot dishes like ramen, curry and even fried tempura, the food inside is frozen, so you need to take it home (or somewhere with a microwave) to heat it up. Alternatively, some restaurants — especially ramen spots — have customers order by vending machine, putting in cash to receive a ticket for their meal of choice.
courtesy of shimotsuke shimbun
Fortune Slips (Omikuji)
Vending machines in Japan even act as oracles. Seen at some shrines, these omikuji vending machines dispense strips of paper outlining your luck. Some of these omikuji even come with a charm, gachapon-style. Likewise,
omamori
(lucky amulets) have also been seen in vending machines, like the one in Akihabara's Kanda Myojin Shrine.
courtesy of the mainichi
Emergency Goods
Aside from being innovative and fun, many vending machines in Japan are built to aid society during natural disasters. Some vending machines, installed near buildings designated as evacuation shelters, will dispense food and drinks for free during power outrages, or upon heavy rain warnings and earthquake evacuation orders. Many of these machines were installed after the Great Hanshin-Awaji Earthquake in 1995.
courtesy of maidona news
Cosmetics and Skincare
Whether you're spontaneously going clubbing or heading to a job interview, sometimes you end up needing a lip tint or concealer on the go. That's why many vending machines near train stations dispense makeup items. You can also spot sheet masks — maybe you
missed the last train
and need some moisturizing while dozing off in a
capsule hotel
.
courtesy of pouch
Toys and Collectibles
An extension of Japan's incredible
gachapon
machines — which dispense everything from figurines to jewelry — these vending machines display a variety of character toys at cheap prices.
courtesy of Minkei Local News Network
Canned Ramen
We wrote a whole article discussing the world's first authentic ramen in a can
here
. Ramen in a can has been a thing in Japan since the early 2000s, when the owner of a famous Tokyo ramen shop was inspired by his time as a volunteer ramen server after a major earthquake. Since then, companies have released different variations and flavors.
courtesy of rensai.jp
Fresh Orange Juice
You may have seen these mind-boggling orange-filled vending machines outside large stores like Bic Camera or at train stations. Called 'Feed Me Orange,' these vending machines cut, press and squeeze fresh oranges into a cup, offering a quick and healthy pick-me-up for busy city dwellers.
Related Posts
Japanese Vending Machines Debut the World's First Authentic Ramen in a Can
The Vending Machine: A Unique Symbol of Japan's Modern Culture
The Rise of Japanese Konbini: 50 Years of Convenience
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

9 hours ago
2 China Coast Guard Ships Enter Japanese Waters near Senkakus
News from Japan Society Aug 2, 2025 13:09 (JST) Naha, Okinawa Pref., Aug. 2 (Jiji Press)--Two Chinese coast guard ships entered Japanese waters off the Senkaku Islands in Ishigaki, Okinawa Prefecture, the southernmost prefecture, on Saturday. The Japan Coast Guard warned the two Haijing ships to leave the waters, after securing the safety of a Japanese fishing vessel they attempted to approach. The two ships entered the waters near Uotsuri Island in the Senkaku chain around 12:50 a.m., according to the JCG's 11th regional headquarters based in Naha, the capital of Okinawa. A similar intrusion by Chinese Haijing ships occurred near a different island in the Senkaku chain July 9. The ships left Japanese waters July 11. The Japanese-administered Senkaku Islands in the East China Sea are claimed by China, where they are called Diaoyu. [Copyright The Jiji Press, Ltd.] Jiji Press


Japan Times
a day ago
- Japan Times
In Tokyo, fish-shaped ‘taiyaki' treats offer a sea of options
The world of sweets in Japan is vast. It's a realm unto itself that positively jostles with originality and regionality, imported flavors and home-grown traditions. A particularly recognizable member of the Japanese sweets family is taiyaki. Shaped after its namesake — tai or sea bream — it is made by pouring a wheat flour batter into a cast-iron mold and then filled with (traditionally, at least) adzuki bean paste before it is cooked (yaki) or baked. Today, the bean paste is just one of hundreds of available fillings, which run from custard to ice cream and risotto to matcha. The origins of taiyaki aren't exactly clear, but a popular theory suggests that it may have originated at Naniwa-ya, a shop that opened in Tokyo's Azabu-Juban neighborhood in 1909. Imagawayaki, a squat, cylindrical sweet made in the same way and with a history dating back to the Edo Period (1603-1867), could have also been taiyaki's progenitor. Historical claims aside, Tokyo is a tantalizing sea brimming with taiyaki makers of various backgrounds that range from stalwart establishments to new kids on the block. They showcase not only their versatility but also a willingness to not always stick to tradition. Yanagi-ya Yanagi-ya has been specializing in taiyaki since 1916. Queuing up at the tiny store, you can get a good look at the casting and cooking of the baked goodies behind the counter. Established in 1916, Yanagi-ya is one of the oldest "taiyaki" shops in Tokyo. | RUSSELL THOMAS Here, it's all about the old-school, thin-skinned taiyaki (¥200 each): Their Hokkaido-grown adzuki bean paste filling, which has just the right amount of sweetness, doesn't break through its light and crisp exterior. In short, it is scrumptious. And if you're a fan, you can grab a box of six (¥1,350) or more — just phone ahead if you're thinking of ordering dozens. Aside from taiyaki, aisu monaka — ice cream (vanilla or ogura, a mix of smooth or coarse bean paste) sandwiched between two wafers — are also available at ¥200 apiece, offering a small respite from these sweltering times. Ningyocho 3-22-7, Chuo Ward, Tokyo; 03-3666-9901; takeout available Meguro Hiiragi Meguro Hiiragi is nestled along the parade of stores running from the east exit of Gakugei-Daigaku Station. It's one of the more modern offerings on this list, having opened its doors in 2020, and fits in comfortably with the casual-chic gastronomic delights in this part of town. The adzuki bean paste filling used for Meguro Hiiragi's "taiyaki" is also sold individually. | RUSSELL THOMAS You may take away your taiyaki (¥230 each) and devour it in the comfort of your air-conditioned abode, away from the summer heat. The skin is thin and baked until satisfyingly crispy, while its filling has an unadulterated bean flavor. You can also bring home a pot of the adzuki bean paste (¥520). If you eat in, the in-cafe menu offers, among other things, a taiyaki and a drink of your choice (tea or coffee) for ¥680. Also recommended in this infernal heat is the shirokuma (literally, 'polar bear'), a kakigōri (shaved ice) of fruit and condensed milk decorated as the fluffy white mammal. Takaban 2−8−23, Meguro Ward, Tokyo; 03-6303-1709 Taiyaki-ya Oyoge The website of Oyoge flashes a hashtag while loading, 'Taiyaki janakute mo ii jan' ('It doesn't have to be taiyaki'), which hints at its concept. Moving away from the traditional sea bream-outlined shapes, Oyoge offers alternative silhouettes of iwashi (sardine), aji (horse mackerel) and asari (clam), with fillings of bean paste and cream cheese, white bean and caramel, and rum caramel, respectively (¥360 each). Packed with butter and coarse bean paste, the "an-batā sando" from Taiyaki-ya Oyoge is a greasy, mouthwatering sandwich. | RUSSELL THOMAS Possibly named after the 1975 children's song 'Oyoge! Taiyaki-kun,' which tells the story of a taiyaki that escapes a taiyaki shop to live in the sea, Oyoge is not the cheapest around, but it's also where I've eaten some of the most creative taiyaki. The an-batā sando — adzuki bean paste and butter sandwiched in a slim iwashi-shaped batter (¥450) — offers a wild, messy bite. Its batter is thick, and the salty, greasy butter complements the coarse-textured beans for a dose of sweet-savory deliciousness. Roppongi 7−13−10, Minato Ward, Tokyo; 03-6447-0094 Daikokudo Another venerable establishment, Daikokudo was founded in 1929 but traces its sleek, new look to 2020. This near-centenarian store can boast having its goods stocked at the Kabukiza theater, namely its ningyoyaki, which are shaped like the Shichifukujin (Seven Lucky Gods). Daikokudo, though, is better known for its ayuyaki (¥150 each), which are named after the ayu (sweetfish) that were once caught along the banks of the Tama River located a stone's throw from the store. Daikokudo's soft serve ice cream paired with a spongy "ayuyaki" (sweetfish-shaped pancake) batter is a welcome treat this summer. | RUSSELL THOMAS Its soft-serve vanilla ice cream (¥450), served on a rather thick and spongy ayuyaki batter along with a crisp wafer cone, is also a bestseller. Denenchofu 1-55-5, Ota Ward, Tokyo; 03-3721-2789 Taiyaki To Taiyaki To is a fine example of Tokyo's ability to offer great food in the least obvious of places. Hidden amid the residential warren of Ebara in Shinagawa Ward, it is the one-man venture of Daisuke Hasegawa, who cut his teeth at the famous Naniwa-ya over in Azabu-Juban before opening his shop in 2022. He makes his taiyaki using the now-somewhat rare itchō-yaki, a method where each taiyaki is cooked individually over an open flame. Taiyaki To is one of the few shops in Tokyo that still cook each "taiyaki" individually over an open flame. | RUSSELL THOMAS Hasegawa's taiyaki are decidedly old-school, a style reflected in their very thin and crisp batter. The fillings are fun, and options change every now and then. You'll find flavors like zunda (¥300), a paste made from edamame, and tsubu-an (coarse red bean paste; ¥200), which has just the right amount of sweetness. Pair your treats with an ice coffee (¥350) and chill inside the tiny retro box of a store or on a bench outside. Ebara 6-6-8, Shinagawa Ward, Tokyo; 070-9036-0871 Honorable mention It would be remiss to omit Naniwa-ya . This celebrated taiyaki joint has been serving up what some would say is the original version of taiyaki since 1909. While it probably thrives on its reputation, there is no doubt that the thin-skinned taiyaki here (takeout price: ¥200) offers a taste of a bygone era: Its crisp batter is just slightly overcooked, while the natural sweetness of the bean filling is accentuated by a touch of salt. You can also sit in for a kanmi-nomimono (sweet and drink) set from ¥800.


Asahi Shimbun
2 days ago
- Asahi Shimbun
Palestinian chef serves mother's recipes from occupied home
Even in the Palestinian territory where Israeli military operations continue, family recipes with their own take on flavors continue to endure as each generation teaches them to the next. Sudki Mansour is part of this legacy. The 42-year-old chef serves the simple home-cooked dishes he learned from his mother at his restaurants, hoping to introduce Japanese diners to the Palestinian way of life. Mansour was born and raised in the West Bank as the seventh of 11 siblings. His family struggled financially. When he was 13, he left home to work at a chicken farm in Israel. Every time he returned home, he looked forward to helping his mother in the kitchen and adding new dishes to his repertoire. At 22, Mansour came to Japan at the invitation of his eldest brother who was running a restaurant in Saitama Prefecture. He would then discover what he describes as 'the wonder of freedom and peace,' something he had never known in his homeland. Determined to open a restaurant of his own, he taught himself Japanese and saved up money by working jobs in demolition and painting. Mansour pulled off his goal about 15 years ago when he opened Bisan in the Jujo neighborhood of Tokyo's Kita Ward where he steadily built a loyal clientele, first among his coworkers and then through word of mouth. He later opened a second location in Yamanashi Prefecture, followed by a third in Kyoto last year—both share their names with the original. Some customers were so inspired by his cooking that they went on to visit Palestine where Mansour then guided them to his family home. Certain travelers broke down in tears, moved by the kindness they encountered on their trip, and asked, "Why can't this war end?" Peace in his homeland remains out of sight, and his family is not unscathed. Four years ago, an Israeli soldier shot one of his older brothers to death. Mansour continues to send money to support his brother's five surviving children. 'I feel anger, but people must not hate one another,' he said. 'Every single person has a precious life to live.' He longs for the day when he can once again welcome his Japanese friends to his family home.