Do you take delight in watching films, listening to pop music, or reading books? For English learners, movies, songs, and books are one of the most wonderful sources to explore the language! You can indulge in your favorite
wisdom, and oftentimes good lessons while
you’re at it.
#111. Street Food: Asia (documentary, 2019)
This
documentary explores Asia’s vibrant street food culture and the inspiring
stories of small vendors who turned their passion into successful businesses.
Their personal journeys make each dish unique and special, attracting both
locals and visitors from around the world.
Osaka, Japan
(food
critic): “Who cares about appearances? Let’s be true to ourselves. Osaka is
known as Japan’s kitchen. Osakans are known for spending more money on food
than other Japanese. Osakans have lived this way for 400 years. ”
ð The
documentary begins with the city’s unique culture and culinary history. Unlike
Japan’s more formal traditions, Osaka is known for its lively, outspoken, and
down-to-earth people. Here, delicious food and a friendly atmosphere matter
more than fancy dishes or elegant dining rooms. The well-known local Chef
Toyo’s energetic street-side cooking is a perfect example.
During the Edo period (1603–1867), Osaka became Japan’s major trading hub, earning the nickname “the nation’s kitchen.” Its rich access to ingredients helped establish the city as one of Japan’s greatest food capitals. There is a famous old saying that Kyoto people spend their fortunes on fine clothes, while Osakans spend theirs on delicious food. Historically, wealthy merchants in Osaka expressed their prosperity through memorable meals rather than extravagant displays of wealth. Ultimately, Osaka’s street food culture is more than a modern trend. It reflects a 400-year-old tradition of celebrating good food, genuine connections, and the joy of living over superficial status symbols.
(local
cook Toyo said): “When I was six, my mother died. I still remember it clearly.
Then my family fell apart. My father started drinking and became very violent.
He just drowned himself in alcohol. Starting at six years old, I was his
target. My father hit me every day. He cut my school meal because he got no money.
I pick weeds from the field to make a stir-fry. I can’t say my meals tasted
good.”
ð Chef
Toyo’s story reveals the painful roots of his childhood and how early trauma
and extreme poverty shaped his relationship with food and survival. After
losing his mother at just six years old, he endured abuse and neglect from his
alcoholic father. When his family could no longer afford his school meals, he
was forced to gather weeds from the ground to survive. When Toyo recalls that
those makeshift meals did not taste good, his words reflect the bitterness of
childhood hunger and hardship. Yet, decades later, he transformed his painful
past into a life devoted to cooking and sharing delicious food with others at
Izakaya Toyo in Osaka.
“I set a
goal to start my Izakaya once I saved 11,000,000 yen. I wanted to be the boss
of a small food truck. Don’t be a bull’s tail, be a chicken’s head. I just put
a stainless board on top of the truck bed. At first society looked down on me.
I felt inferior. I worked nonstop for 50 days with four hours of sleep each
night. Word of mouth made Izakaya Toyo famous. And on the third year, 100
people lined up.”
ð Chef
Toyo was a kind of person who never gives in. His philosophy in life boils down
to independence, resilience, and self-worth over social status. He believes
that it is better to lead your own small business than to remain an
insignificant part of a powerful organization. For Toyo, running his own humble
food stand meant choosing freedom and independence over prestige. In a society
where secure corporate jobs traditionally earned respect, running a street food
stand could seem like a less prestigious path. Toyo openly admits that other
people’s judgments once made him feel inferior. However, he was strongly
determined to succeed and overcome his insecurity through hard work. Rather
than relying on expensive advertising, Toyo built his reputation through
delicious food, tireless effort, and his unforgettable personality with a great
sense of humor.
“In Osaka,
eat till you drop (i.e., “Kuidaore” in Japanese). Toyo is Osaka.”
ð Osaka’s
food culture is summed up in the word kuidaore, meaning to eat until you drop
or spend yourself into bankruptcy on food. From tako-yaki (octopus balls) to
okonomiyaki (savory pancakes), eating is more than satisfying hunger—it’s a
joyful way of life and a big part of the city’s identity.
Chef Yamamoto Toyo embodies the spirit of Osaka. His fiery cooking performances, tireless work ethic, resilience, and genuine warmth turn every meal into a lively show. That is to say, his unpretentious personality, passion for food, and love of people reflect the very heart and soul of this vibrant city.
(Toyo
said): “I don’t fit in any box. My greatest wish is to keel over while working.”
ð Chef
Toyo’s words reflect his philosophy of life as a totally independent person who
is strongly resilient and wholeheartedly devoted to his craft. He refuses to
conform to society’s expectations or fixed ‘traditional ideas of success’.
Through his open-air izakaya, unconventional cooking style, and fiery
personality, he has created his own way of living and working. Rather than
fitting into an established mold, he proudly follows his own path.
For Toyo, cooking is far
more than a job—it is his passion, identity, and source of purpose. His words
express a desire to spend his life doing what he loves: preparing food, serving
people, and bringing joy to others.
** Jean’s Small Thoughts:
I can’t talk
about childhood street food without mentioning beon-de-gi, the rather
unusual-looking silkworm pupae snack in Korea. When I was little, the aroma of
steaming beon-de-gi would drift through the alleys of our neighborhood.
Although my mother was strict about buying snacks from street vendors, my
sister and I could never resist sneaking out whenever that tempting smell
reached us! We couldn’t stop giggling as we carried our snack wrapped in
rolled-up newspaper. Even today, each time I spot canned beon-de-gi at Korean
markets here in the States, I happily toss a can or two into my shopping cart.
After all, who could resist a favorite childhood snack that brings back such
sweet and fun memories?
I always
enjoy watching documentaries that explore the unique foods and cultures of
different countries. Of all the stories featured in the documentary Street
Food: Asia, I found Chef Toyo’s story from Osaka, Japan, especially touching.
Chef Toyo’s
journey of life seems like a powerful reminder of human resilience—the ability
to rise above suffering and turn hardship into something meaningful. Through
his food, laughter, and lively personality, Toyo seems to offer others the
warmth and joy that were missing from his own childhood. Furthermore, Chef Toyo
lets us learn that one’s success isn't defined by social status or prestigious
titles. Sometimes, the greatest achievement is having the courage to stand on
your own feet and build something meaningful on your own terms. If the
achievement arrives at the end of sufferings, it must feel more valuable than
any other accomplishments in the world.
Ultimately, Chef
Toyo’s philosophy reminds us that a meaningful life doesn't have to follow
society’s rules. True fulfillment may come from embracing our individuality,
dedicating ourselves to what we love, and finding purpose in the work we do
every day.
Haiku (3 lines of Poem with 5-7-5 syllables in each line) about street
food in your memory
by Jean J.
Lee
Munching on a
treat,
Sweet
memories drift back home,
Wishing to be
there!
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