Oden

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Various oden stewing in broth

Oden (Template:Linktext or Template:Linktext) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fish balls stewed in a light, soy-flavored dashi broth.

Oden was originally what is now commonly called Template:Ill or simply dengaku; konjac (こんにゃく, konnyaku) or tofu was boiled and eaten with miso. Later, instead of using miso, ingredients were cooked in dashi, and oden became popular. Ingredients vary according to region and between each household. Karashi is often used as a condiment.

Oden is often sold from food carts, though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. Many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen. While it is usually considered a winter food, some carts and restaurants offer oden year-round. Many of these restaurants keep their broth as a master stock, replenishing it as it simmers to let the flavor deepen and develop over many months and years.

Oden is represented in Unicode as an emoji at code point U+1F362: 🍢

Regional variations

Japan

In Nagoya, it may be called Template:Nihongo4 and soy sauce is used as a dipping sauce. Miso oden is simmered in hatchō miso broth, which tastes lightly sweet. Konjac and tofu are common ingredients.

In the Kansai area, this dish is sometimes called Template:Nihongo4 and tends to be more strongly flavored than the lighter Kantō version.

Shizuoka oden uses a dark-colored broth flavored with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or katsuobushi) and aonori powder are sprinkled on top before eating.

Udon restaurants in Kagawa Prefecture in Shikoku almost always offer oden as a side dish, to be eaten with sweet miso while waiting for udon.

• Typical oden ingredients
  Typical oden ingredients
• File:Oden (8479172244).jpg
• File:Riki (16038996438).jpg
• File:Oden (3510523345).jpg
• Oden store at Sunpu Castle Park in Shizuoka City
  Oden store at Sunpu Castle Park in Shizuoka City

Outside Japan

China

In China, 7-Eleven markets oden as (Template:Wikt-lang) a word play on 'good pot'.

South Korea

File:Eomuk-tang.jpg

or (Korean fish cake soup)

In South Korea, the loanword () borrowed from Japanese is a synonym of (fishcakes). The boiled dish consisting of fishcakes is called by the names such as () or (), with the words such as ('soup') or ('hot pot') attached to the ingredient name. The street food version is sold from small carts and is usually served with a spicy soup. It is very common on the streets of South Korea and there are many restaurants that have it on the menu or specialize in it.

Taiwan

File:Night Market of Keelung, different kinds of meat, view 4.jpg

Taiwanese-style oden in a night market in Keelung

Oden was introduced to Taiwanese cuisine during Japanese rule and is referred to in Taiwanese Hokkien as (Template:Zh), which has been further loaned into Taiwanese Mandarin as (Template:Zh). (Chinese: ; pinyin: ; lit. 'sweet, not spicy') is a common ingredient for oden and is a popular snack at night markets. Tianbula is actually Japanese and was introduced to Taiwan by people from Kyushu (where is commonly known as ) when Taiwan was under Japanese rule. Besides the more traditional ingredients, the Taiwanese also uses many local ingredients, such as pork meatballs and blood puddings. More recently, oden is offered in convenience stores where it is sold as (), the Mandarin reading of the Japanese characters for .

See also

• List of Japanese soups and stews
• List of soups
• Shabu-shabu

External links

• Bento.com
• Recipe - Setsuko Yoshizuka