Oden is also called “oden” in Japanese. Oden is a traditional Japanese winter dish. Although it’s technically a type of hot pot dish since it’s simmered in a pot, in Japan, “oden” is recognized as its own distinct dish rather than simply a type of hot pot.
Oden is made by simmering various ingredients such as daikon radish, boiled eggs, assorted fish cakes, beef tendon, konjac, white radish, and kelp in a seasoned broth.
The fish cakes are made from fish or vegetables, and their flavors blend into the broth as they cook. Daikon radish, white radish, and boiled eggs absorb the broth, enhancing their flavors.
The variety of fish cakes may be unfamiliar to some:
- “Wiener-maki”: Sausages wrapped in fish paste.
- “Gobo-maki”: Japanese burdock root wrapped in fish paste.
- “Ganmodoki”: Deep-fried mashed tofu and vegetables.
- “Chikuwabu”: Made from wheat flour and salt, with a chewy texture. This type of fish cake absorbs the broth.
- “Hanpen”: A fish cake made from mashed fish and ingredients like yam and egg whites.
Oden is widely available at convenience stores across Japan during the winter season. Outside of winter, it can be found at izakayas (Japanese pubs) and similar establishments. It’s unlikely to be sold in supermarkets.
While oden can be prepared at home, it requires simmering, so it’s often recommended for travelers to enjoy it at restaurants.