Shizuoka oden
Shizuoka oden is a variation of oden, a stew-like Japanese food consisting of fish paste cakes, boiled eggs, daikon, potatoes, kelp rolls, konnyaku, and other ingredients that are first boiled then kept simmering in a broth until consumption. Overviews Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than discarded, it takes on a very deep, brown-black color; but this process of adding new broth to old is what gives Shizuoka oden the distinctive flavor that many people find so delicious. Like other types of oden, Shizuoka oden is particularly suitable for consumption in the colder seasons because of the warming effect it has, much like hot soups and stews served in other countries with cold seasons. Shizuoka oden is best eaten and paired with a hot (spicy) karashi mustard. History Originating in the 14th century during the Muromachi period, shizuoka oden initially began as a dish called dengaku, which consisted of grilled tofu skewered topped with miso sauce. It is believed that oden was created to make use of the leftover fish and vegetables. The name was eventually shortened to “den” with an honorific “o” at the beginning, creating the name “oden”. During the Edo period, tofu stew was mainly cooked with a robust soy sauce and a soup made from a blend of konbu (seaweed), whale meat, and beef tendons, but later on, whale meat was not used anymore. After the Meiji period, people started adding ingredients like konnyaku and eggs into the mix. Shizuoka oden is a popular dish at festivals and stalls throughout Japan. Oden was initially offered at street stalls, but nowadays it can be found in izakaya, restaurants, convenience stores, and even in canned products in vending machines. Broth Although different regions of Japan say they all have unique ways of making shizuoka oden broth, variations could be divided into 3 main categories: In the Kansai region or Western Japanese, the broth is more likely to be seen as light. In the Nagoya area, oden is served with miso soup. In the Kanto region or Eastern Japan, their oden is cooked in a dark broth. East versus West Shizuoka oden is a traditional Japanese dish that is popular in both West and East Japan. The main difference between the two versions is the ingredients and broth used. In West Japan, the stew is seasoned with light soy sauce with mirin and salt, and left to lightly simmer in the pot.It’s common to see people use more meat in there oden in the West, like beef tendon and octopus. In the East in Japan, the broth is more sweet and savory with the dark soy sauce, sugar, and sake that is used. The broth is