Once, during a cold night in Tokyo, I found refuge in a small stall illuminated by the yellow lights of paper lanterns. The comforting aroma emanating from a large pot caught my attention. It was oden, a traditional dish that has since won a special place in my heart.
The oden is more than just a simple meal; it is a cultural experience that warms the body and soul. With a variety of ingredients slowly cooked in a flavorful broth, this dish is a true symbol of the Japanese winter.
Various different ingredients go into the recipe for Oden, it all depends on the region or province. The ingredients are usually submerged in the broth and cooked until they are very tender, and they can also be found in convenience stores where they are kept submerged and warm all the time.
Table of Content
Origin and History of Oden
The origins of oden date back to the Muromachi period (1336-1573), where it was originally known as misodengaku. At that time, it consisted of grilled pieces of tofu served with miso paste. Over the centuries, the dish evolved, incorporating a variety of ingredients and gaining popularity throughout Japan.
During the Edo period (1603-1868), oden became a popular street food in Edo (present-day Tokyo). Stalls known as odenya began to appear, offering an affordable and comforting option for urban workers. Today, oden is enjoyed throughout the country, especially during the colder months.
Classic Oden Ingredients
The richness of oden lies in the diversity of ingredients that can be added to the broth. Each component brings its own texture and flavor, creating a unique culinary harmony.
Yude tamago - ゆで卵 - boiled eggs
Hard-boiled eggs are a simple yet essential element in oden. Soaked in the broth, they absorb the deep flavors, transforming into true gems of umami.
I remember tasting a yude tamago that, despite its modest appearance, turned out to be incredibly flavorful. The fusion of the creamy yolk with the aromatic broth is an unforgettable experience.
Konbu - Dried Seaweed
Kombu is an algae rich in umami, used both to make the base broth and as an ingredient in oden. Besides being flavorful, it is nutritious, providing essential minerals such as iodine and calcium.
Daikon - 大根 - Radish
The daikon is cut into thick slices and cooked until tender. Its juicy texture and slightly sweet flavor balance the intensity of the broth.
This ingredient is known for absorbing the flavors around it, making each bite an explosion of taste. Furthermore, daikon is valued for its digestive properties.
Ikamaki - Made from Squid
Ikamaki consists of pieces of squid that add a maritime flavor and a soft texture to oden. For seafood lovers, this ingredient is a delicious addition.
Konnyaku - Food Produced from Konjac Potato
Konnyaku is a firm and flavorless jelly made from the konjac potato. Its unique texture adds variety to the dish.
Despite its subtle flavor, konnyaku is excellent at absorbing broth, becoming a tasty and healthy delight, rich in fiber and low in calories.
Gyuu Suji - 牛すじ - Beef Tendon
Gyuu suji is a beef tendon slow-cooked until tender, similar to our mocotó. This ingredient enriches the broth with collagen, providing a gelatinous texture and a deep flavor.
Shirataki - 白滝 - Noodles Made from Konnyaku Potato
Shirataki are thin, translucent noodles made from konnyaku. They add a slightly chewy texture to oden. This noodle is ideal for those looking for a light option, as it is low in calories and carbohydrates but high in satisfaction.
Rooru Kyabetsu - Cabbage Parcel Stuffed with Ground Chicken or Pork
The cabbage wraps are filled with seasoned ground meat and cooked in broth, making the cabbage tender and flavorful. This ingredient adds substance to the oden, turning it into a heartier meal.
Atsuage - 厚揚げ - Large Pieces of Fried Tofu
Atsuage is firm tofu that has been fried until forming a golden crust on the outside while remaining soft on the inside.
When soaked in the broth, the atsuage offers a delicious combination of textures, with a slightly crunchy exterior and a juicy interior.
Satsuma-age - さつま揚げ - Fried Balls Made with Cod or Other Fish, Vegetables, and Shredded Carrot
Originating from the Satsuma region, this dumpling is made from fish paste mixed with vegetables and then fried. The satsuma-age brings a maritime flavor to the oden, enriching the broth with notes of fish and vegetables.
Mochiiri Kinchaku - 餅入り巾着 - Fried Tofu Stuffed with Mochi
This is a small bag made of fried tofu filled with mochi, a sticky rice cake. When cooked, the mochi slightly melts, creating a sticky and delicious texture.
The mochiiri kinchaku is one of my personal favorites, as each bite is a surprise, combining subtle flavors and contrasting textures.
Ganmodoki - Disk-Shaped Cake Made of Fried Tofu and Vegetables
Ganmodoki is a tasty dumpling made of tofu mixed with chopped vegetables and fried until golden brown. This ingredient adds a homemade touch to oden, reminiscent of traditional Japanese grandmother recipes.
Chikuwabu - Mass Made of Fish, Flour, Water, and Salt
Chikuwabu is a type of dough made from flour and water, different from chikuwa, which is made from fish. This ingredient has a chewy texture and is excellent for absorbing the flavor of the broth.
There is also yaki chikuwa, which is a roll of fish paste that is lightly grilled or fried before being added to oden. The frying adds a smoky flavor and a slightly firm texture, enriching the stew.
Tsukune - Chicken Meatball on a Skewer
Tsukune are chicken meatballs shaped onto skewers. Cooked in broth, they become juicy and full of flavor. This ingredient is perfect for meat lovers and adds protein to the dish.
Carrots, Mushrooms, Cabbage, Octopus, etc.
Other ingredients such as carrots, mushrooms, cabbage, and even octopus are often added, enriching the dish with additional flavors and nutrients. The beauty of oden lies in its flexibility; you can customize it with your favorite ingredients.
Side sauces
In places like convenience stores, you can grab a sauce to accompany the Oden, we have karashi similar to mustard but spicier. Misotare is a strong flavored soybean paste sauce, and yuzugosho which is mildly sour and spicy.
Oden in Japanese Culture
Oden is more than just a simple dish; it is an intrinsic part of Japanese culture. During the winter, it is common to see friends and family gathered around a pot of oden, sharing stories and laughter.
Convenience stores in Japan also sell oden during the cold months, making it accessible to everyone. It is a food that brings people together, warming both the body and the spirit.
Oden in One Piece
Oden also gained prominence in the world of anime, especially in One Piece, one of the most popular series in Japan. The character Kozuki Oden not only shares a name with the dish but also embodies profound symbolism related to it.
In a memorable moment, Oden declares: "Oden would not be oden if it were not boiled." This phrase carries a double meaning. On one hand, it literally refers to the dish that needs to be cooked to reach its ideal flavor. On the other, it is a metaphor about resilience and transformation. Just as the ingredients of oden strengthen and absorb flavors when boiled, Oden faces challenges that shape and fortify him throughout his journey.
This quote resonates with many fans as it highlights the importance of facing adversities in order to grow and become stronger. The analogy with oden makes the message even more powerful, connecting Japanese culinary culture with universal themes of perseverance.
Mentioning One Piece when talking about oden enriches the understanding of how cuisine and pop culture intertwine in Japan. The dish is not just a meal, but also a source of inspiration and symbolism in various forms of art and entertainment.
Preparing Your Own Oden
If you want to try oden at home, it's simpler than it seems. You can find ready-made kits in specialty stores or prepare your own broth with dashi, shoyu, and mirin.
Add your preferred ingredients and cook slowly, allowing the flavors to blend. It’s a great way to bring a piece of Japanese culture to your table.
Nishime - Cooked vegetables
Something similar to Oden is Nishime, which consists of cut vegetables cooked in sauces. The differences are that Nishime has less broth and is saltier. In addition, the ingredients in Nishime are all cut, while Oden typically has large, whole pieces.
The Oden ends up being called by other names in some regions. In Nagoya it may be known as Kantou-ni, in the Kansai area it is known as Kanto-daki. In some regions the broth may be lighter or darker. The oden has already been exported to some countries such as China, Korea and Taiwan and has its differences and variations.