Oden
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![]() Oden stewing at an oden stall | |
Type | Soup |
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Place of origin | Japan |
Main ingredients | Boiled eggs, daikon, konjac, fishcakes, soy-flavored dashi broth |
Other information | Unicode emoji 🍢 |
Oden (おでん,
Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (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,[1] 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.[2]
Regional variations
[edit]Japan
[edit]In Nagoya, it may be called Kantō-ni (
In the Kansai area, this dish is sometimes called Kanto-daki (
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.
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Typical oden ingredients
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Oden store at Sunpu Castle Park in Shizuoka City
Outside Japan
[edit]China
[edit]In China, 7-11 markets oden as haodun (
South Korea
[edit]![](https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Eomuk-tang.jpg/220px-Eomuk-tang.jpg)
In South Korea, the loanword odeng (오뎅) borrowed from Japanese oden is a synonym of eomuk[broken anchor] (fishcakes).[4] The boiled dish consisting of fishcakes is called by the names such as odeng-tang (오뎅탕) or eomuk-jeongol (어묵전골), with the words such as tang (soup) or jeongol (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
[edit]![](https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Night_Market_of_Keelung%2C_different_kinds_of_meat%2C_view_4.jpg/220px-Night_Market_of_Keelung%2C_different_kinds_of_meat%2C_view_4.jpg)
Oden was introduced to Taiwanese cuisine during Japanese rule and is referred to in Taiwanese Hokkien as olen (Chinese:
Trivia
[edit]See also
[edit]References
[edit]- ^ Itoh, Makiko (January 20, 2017), "'Oden': Japan's traditional winter fast food", The Japan Times
- ^ Mishan, Ligaya (7 June 2018). "At Davelle, a Son of Hokkaido Puts Luxury in Reach". New York Times. Retrieved 22 September 2018.
- ^
関西 ではなぜおでんを「関東 煮 」と呼 ぶのか? [Why Oden is called 'Kanto-ni' in Kansai?] (in Japanese). Nikkei. February 2, 2013. - ^ "Fish cake: a must-eat snack". Korea.net.
- ^ "Entry #31111 (oo33 lian51)".
臺灣 閩南語 常用 詞 辭典 [Dictionary of Frequently-Used Taiwan Minnan]. (in Chinese and Hokkien). Ministry of Education, R.O.C. 2011. - ^ "
黑 輪 ".教育 部 重 編 國語 辭典 修訂 本 . Ministry of Education, R.O.C. 2015. - ^ "Entry #31159 (thian35 pu55 lah3)".
臺灣 閩南語 常用 詞 辭典 [Dictionary of Frequently-Used Taiwan Minnan]. (in Chinese and Hokkien). Ministry of Education, R.O.C. 2011. - ^ Katakura, Yoshifumi [in Japanese] (2016). "
片倉 佳史 の台湾 歴史 紀行 第 一 回 港湾 都市 ・基 隆 を訪 ねる" (PDF). Japan–Taiwan Exchange Association. p. 9. Archived (PDF) from the original on 2022-10-09. Retrieved March 23, 2020. - ^ "「さつま
揚 げ」の各 都道府県 での呼 び名 を調査 関西 は「天 ぷら」". J-TOWN.NET. June 16, 2017. Retrieved March 23, 2020.
External links
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