Oden: A Classic Winter Dish Reflecting the History and Culture of Japanese Cuisine

A Taste of Japan’s Winter: Oden

Oden is a hearty stew made with a variety of ingredients simmered in a rich broth. Using a flavorful base of kombu (seaweed) and katsuobushi (dried bonito), it’s a perfect dish to warm you up during the cold months. Common ingredients include daikon radish, eggs, hanpen (a type of fish cake), and chikuwa-bu (cylindrical fish cake). While enjoyed in homes, you can also find it at convenience stores and izakayas.

The Origins and History of Oden

The History of Oden

Oden's roots date back over 200 years. Its precursor was a dish called dengaku, where tofu and vegetables were grilled with miso. Over time, this evolved into the oden we know today, with a soy sauce and dashi-based broth. Over a century ago, it became popular at food stalls, and regional variations like Kansai and Kanto styles emerged. Today, oden remains a beloved comfort food, with oden-sets available year-round in supermarkets, and also sold in the winter at convenience stores.

Why is it Called Oden?

The name oden comes from dengaku referring to miso-coated tofu or vegetables that were grilled. As the dish evolved into a stew, it began to be called oden.

Oden and Japanese Culture

Oden Stalls: A Place for Socializing

While fewer stalls exist today, oden stalls were common across Japan around 40 years ago, serving as hubs for socializing. Office workers would gather after a long day and people would chat with the vendors while choosing their ingredients.

Home-Cooked Oden: A Part of Japan’s Nabe (Japanese Hot Pot) Culture

Oden is also a popular home dish, where families or friends share the same hot pot. This reflects Japan’s nabe culture where cooking and eating together naturally fosters conversation.

Regional Variations of Oden

Though loved nationwide, each region has its own unique take on oden.

Kanto-Style Oden

Characterized by a soy sauce-based, rich broth with ingredients like daikon raddish, chikuwa, hanpen, and eggs. It has a rich flavor that’s perfect for warming up on cold days.

Kansai-Style Oden

Made with a lighter dashi broth using thin soy sauce. Common ingredients include beef tendon, thick fried tofu, and konnyaku (konjac yam jelly), with a more delicate flavor that highlights the natural tastes of the ingredients.

Shizuoka-Style Oden

Uses black hanpen and beef tendon, simmered in a strong broth, often topped with bonito powder for added flavor.

Nagoya-Style Oden

Features a rich red miso-based broth, with popular ingredients like konnyaku and eggs.

Hakata-Style Oden

Uses seafood-based broth with ingredients like nerimono (fish cakes) and mochi-kinchaku (rice cakes), creating a savory, umami-packed flavor.

Oden: A Healthy and Nutritious Dish

Low in calories and rich in nutrients, oden is recognized as a healthy dish both in Japan and abroad. With minimal fat and abundant vegetables and proteins, it makes for an ideal health-conscious meal.

Key Oden Ingredients

Nerimono (Fish Cakes)

These processed fish products, like chikuwa, hanpen, gobo-maki (burdock root wrapped with fish cake), and tsumi-re, are adept at absorbing the flavor the of the broth.

Dashi (Broth)

The broth for oden is typically made from kombu (seaweed), katsuobushi (bonito flakes), soy sauce, mirin, and sake, with subtle variations depending on the region or household. In the Kanto region, the broth is characterized by a rich soy sauce flavor, while in the Kansai region, it features a lighter taste with light soy sauce. This flavorful broth enhances the umami of the ingredients and brings the entire dish together.

In recent adaptations, chicken has been used to create a more impactful and robust umami flavor in the broth.

Daikon (Radish)

A classic oden ingredient, daikon absorbs the savory broth and becomes soft and juicy. Preboiling it beforehand helps it soak in the flavors even more.

Konnyaku (konjac yam jelly)

Konnyaku, a jelly-like food, is made by grating the bulb of the konjac yam, boiling it, and setting it into a firm texture. Low in calories and highly nutritious, konnyaku is a staple ingredient in oden. Its unique, slightly chewy texture adds contrast to the dish. When cut into long, ribbon-like strips and tied into knots, known as musubi-konnyaku (knotted konnyaku) it also makes for a visually appealing addition

Eggs

Boiled eggs are simmered in the dashi, soaking up its flavor and becoming a fan-favorite oden ingredient.

Chikuwa (cylindrical fish cake)

Made from fish paste, this tube-shaped ingredient is delicious on its own, but even better once it soaks up the broth for a burst of umami in each bite.

Hanpen (fluffy fish cake)

This fluffy fish cake adds a soft texture and absorbs the broth, creating a delightful contrast with other ingredients.

Gobo-maki (burdock root wrapped with fish cake)

A flavorful combination of burdock root wrapped in fish paste, offering a delicious earthiness to the dish.

Gyu-suji (beef tendon)

Beef tendon is skewered and simmered for a long time until it becomes tender, enhancing the richness of the broth. It’s a perfect choice for those who enjoy bold and rich flavors.

Mochi-kinchaku (Mochi in fried tofu)

This ingredient consists of mochi wrapped in a pouch of fried tofu. When simmered, the mochi becomes soft and stretchy, blending harmoniously with the flavors of the broth.

Tsumire (fish paste balls)

Tsumire are fish balls made from minced fish paste. They absorb the broth's flavor while retaining the natural taste of the fish.

Kombu-maki (tied-up kombu)

Kombu maki consists of kombu tied with kanpyo (dried gourd strips) and simmered. It adds depth to the broth’s flavor and is a popular, healthy choice.

Seasonings Used in Oden

Oden is simple yet versatile when it comes to seasonings. Popular condiments include:

Karashi (Japanese mustard)

Its sharp spiciness pairs well with daikon and eggs.

Yuzu-kosho (yuzu flavored chili pepper paste)

A citrusy and spicy seasoning that complements the lighter Kansai-style oden.

Miso Sauce

Oden is often enjoyed with a sweet and savory red miso dipping sauce in Nagoya

Oden can also be enjoyed along with its broth, which becomes richer and more flavorful the longer it simmers. On a cold winter day, this comforting soup warms both the body and the soul

How to Make Oden

Making oden is simple: prepare the broth, prepare the ingredients, and simmer everything together. Some ingredients require pre-boiling beforehand.

Basic Recipe

Make the Broth

Combine kombu, katsuobushi, soy sauce, mirin, and sake to create the basic dashi.

Prepare the Ingredients

Preboil daikon, salt konnyaku and let sit for 5 minutes to remove bitterness. Boil the eggs separately and let them cool so that they can easily absorb the dashi

Simmer

Place the ingredients into the dashi, cover with a lid, and simmer gently over low heat. Let simmer for at least 30 minutes, but about two hours allow the flavors to absorb fully. Ingredients like daikon, which take longer to absorb the broth, should be added from the start, while items like fish cakes and eggs are best added toward the end of cooking.

Where to Find Nerimono Outside Japan

In Japan, you can find nerimono at most supermarkets or specialty shops. Check Asian grocery stores or look for frozen or vacuum-sealed sets online.

Japanese Pot: Donabe

A donabe is a traditional Japanese pot made from fired clay. It’s a popular choice for cooking oden because of its excellent heat retention. The gentle, even heating of a donabe allows the broth to infuse the ingredients with flavor thoroughly. The warm, communal atmosphere of gathering around a donabe makes it an ideal choice, particularly in the winter. If you don’t have a donabe, a heavy-bottomed pot can work as a substitute.

Oden and Drink Pairings

Sake

A slightly dry sake complements the savory umami of oden. Enjoy it either chilled or warmed.

Other Drinks

Beer or highball (whiskey soda) are also excellent refreshing choices to pair with oden.

Where to Enjoy Oden in Japan

Convenience Stores

Convenience stores in Japan offer oden during winter, with a variety of options to enjoy.

Izakayas and Specialty Oden Restaurants

For a more authentic experience, visit an izakaya or a specialty oden restaurant to taste seasonal ingredients.

Street Stalls

In areas where street stall culture thrives, you can enjoy hot oden outdoors, making for a lively and social experience.

Fine Dining

Oden can also be part of a refined course meal at high-end restaurants, offering creative takes on the traditional dish.

Recommended Oden Fine Dining Spots in Japan

Oden is a beloved comfort food, but it’s also elevated to fine dining at select establishments, offering a truly memorable experience for your trip to Japan. Here are some exceptional oden restaurants in Tokyo and Osaka that can be reserved through the OMAKASE website.

Kasane (かさね) / Izakaya / Osaka / Kitashinchi

A Japanese izakaya specializing in oden and traditional cuisine, featured in the MICHELIN Guide for over 10 years. Their oden, made with a Kansai-style salted broth, highlights the natural flavors of the ingredients with a light and delicate taste. The menu also includes a wide selection of grilled seafood, wagyu beef, and vegetable dishes, as well as other small plates. It's an elegant yet relaxed setting where you can enjoy both food and drinks.

Heichan (平ちゃん) / Japanese / Tokyo / Nihonbashi

An oden restaurant created by La Paix a MICHELIN-starred French restaurant. It offers an omakase course featuring oden dishes that blend Japanese and French culinary styles, highlighting seasonal flavors. The menu is complemented by an extensive selection of wine pairings.