“Oden” is a kind of hot pot dish favored especially during the cold winter season in Japan. Various ingredients such as below are stewed together in a “Kombu” seaweed and dashi based stock. Typically eaten with Japanese mustard.
おでんは、日本で特に寒い冬に好まれる一種のなべ料理です。 下記のようなさまざまな食材が昆布とだし汁で煮こまれます。 からしをつけて頂くこと多いです。
“Daikon” : Japanese radish
“Chikuwa”: bamboo shaped fish paste cakes
“Hampen”: fish-paste cake
“Konnyaku”: pasted cakes made from the starch of the deveils tongue plant
“Tamago” : hard boiled eggs
“Ganmodoki”: fired soybean curd mixed with bits of vegetables
and many more….
“Oden” become popular in the nineteenth century when it was served at street stands during winter. Nowadays, it is available at local convenience stores and served at specialty restaurants as well. “Oden” is also featured home-cooked dish during the cold season, usually served in a big pot at the table where meal participants could enjoy the warm dish together.
If visiting Japan during winter, please do try “Oden” at food stands, specialty restaurants, or at your friends homes!
Please explore our “Japan Cool” page to learn more about the heart and essence of Japan and its culture.