14 Oden ingredients eaten in Japan(おでん)

Oden is one of the typical Japanese hot pot dishes. You can eat them at convenience stores in winter.

Today,  I would like to introduce Oden, a winter dish loved by Japanese😋

Oden was named after Tofu dengaku, which was added to “dengaku” with an “O” 1200 years ago. This was sold by skwered around the 1700s, became popular as a fast food during the Edo period.

The Edo style is simmered in a soy sauce-based broth, became more common than the Osaka-style miso oden, in which it is coated with miso and requires a lot of work.

Oden recipe

Shizuoka’s Oden is black soup, Nagoya has the miso taste, Hokkaido is seaweeds soup…Oden also is local as same as Ramen. The taste of soup is big different from Hokkaido to Okinawa each city!

Edo style oden recipe(江戸前おでん)

Kibun is one of Japan’s leading companies specializing in fish paste. Tokyo style is the one to put Japanese yellow mustard on little bit.

This recipe is the most basic recipe.

FYI: Kibun
Source: https://www.kibun.co.jp/brand/nabe/oden/dashiuma.html

Misonikomi oden recipe (味噌煮込みおでん)

Rich miso oden, a specialty of Nagoya. It goes well with sake.

FYI: Cookpad
Source: https://cookpad.com/recipe/3644231

Kyofu recipe (京風おでん)


Kyoto-style oden contains something called “Hirosu(ひろうす)”. This is called “Hiryouzu(飛竜頭)” as same as “Ganmodoki”. It is also tasty because the soup stock has an elegant light flavor.

FYI: Rakuten recipe
Source: https://recipe.rakuten.co.jp/recipe/1200006221/?scid=rcp_pinit

Oden day (おでんの日)


February 22nd is Oden Day. 

Shall we join oden party!?

Oden Tane (Oden Ingredients)


It is often served as sake snacks at small Oden pubs. These ingredients are also referred to as “Oden Tane”.
The following ingredients are basic 7 kinds oden ingredients.

1. Daikon
2. Boiled eggs
3. Tighten kombu
4. Konnyaku
5. Nerimono (Satsumaage, Gobo-ten)
6. Hanpen
7. Ganmodoki (Hiryouzu, Hirousu)

Daikon (大根)


Cut daikon into 1.5cm slices and soak up the flavor of the soup stock. There is no Japanese who does not choose daikon.

No Daikon No Oden

Boiled eggs (ゆで卵)


There are chicken eggs, quail eggs and Uzura-ten, which is a quail egg wrapped in fish-paste and deep- fried.

Tighten Kombu(締め昆布)

“Shimekombu” means tighten kombu. This is a waste of kombu that has been used to make soup stock, so it is added as an ingredient.

Konnyaku (こんにゃく)


“Konnyaku” is known as devil’s tongue jelly, or elephant yum. konjac is same.

It has no taste and texture is slimy, so people think it is seaweed, but it is made from a potato called konjac.
It has rich in dietary fiber.
Japanese people like the texture.

Nerimono (練り物)

“Nerimono” means fish-pastes.
I already introduced in detail on this page.

Hanpen (はんぺん)

Hanpen is a kneaded soft white cake made of fishes kinds  Alaska Pollock, red snapper or malin mixed with grated yam with seasonings and boiled. 

I introduce this recipe here.

Ganmodoki (がんもどき)


I talk about this Ganmodoki here.

Other ingredients

Gyusuji (牛すじ)


Gyusuji is used overseas for stews well.
It is also used in stewed dishes and curries in Japan.
Although, It is not often eaten in the Kanto region, Western Japanese eats them in oden.

Wiener sausage (ウィンナー)

Wiener sausages are put in Oden like a pot-au-feu depending on area. Germans would be happy to see this ingredient, right?

Tako (たこ / 蛸)


“Tako” means octopus. Japanese octopus is tender and delicious. When I ate octopus in Cyprus, it was so hard like eating the sole of a shoe.
Well, I’ve never eaten a shoe sole,though.

Shirataki (白滝)


Shirataki(brown white coiled food on the left) is a popular diet food instead food of noodle.

This is made from konnyaku imo.

Mochi-kinchaku (もち巾着)

Mochi kinchaku” is  pouch filled with rice cake. This texture is so sticky that old people often die by stuffing this into their throats.

Is this food scarier than blowfish😨?!

Tsumire (つみれ)


This recipe is very easy to make! but, the color is not instagrammable… Just mince sardines, flour and ginger with a knife. That’s all. Some people say fishy smell.

FYI: Cookpad
Source: https://cookpad.com/recipe/4764365

Akamaki (赤まき)


Akamaki is a kind of fu that is essential for Kanazawa Oden. It is soaked in broth…Yummy!

How to order at Odenya (おでん屋)

“Odenya” means Oden pub. I have heard that there are oden pubs in Korea and Singapore. Oden is also sold at convenience stores in Japan.

Odenya manner


These should not take by yourself. Ask the master to take and put them on your plate. They don’t have such a menu. You just point and say, “Are”.

In Tokyo, you might be asked, “Do you want karashi? Karashi means yellow spicy mustard. As you like.

They have a note of your order and you pay in cash later. No any credit cards.

How about oden for tonight’s side dish with Sake?

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