Oden

Oden is a Japanese one-pot dish that is usually served in the colder months. It consists of a variety of ingredients cooked in a light dashi broth flavored with soy. The dish is known for its comforting warmth and ability to combine different flavors and textures. Common ingredients of oden include boiled eggs, daikon radish, konnyaku (a gelatinous food made from konjac) and various types of processed fish cakes and balls. Other ingredients may include tofu, potatoes, and rolls wrapped in seaweed.

Originating from a dish called misodengaku, where tofu and konnyaku were skewered and grilled before being coated with miso paste, oden has evolved over the centuries to its current form. The term “oden” itself was introduced in the 20th century, and since then the dish has become a staple of Japanese cuisine, served at home, in special oden restaurants and in grocery stores across Japan.