Oden

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Oden Oden’s name comes from “Dengaku”, meaning grilled tofu skewers.

At the beginning of the Showa period, oden appeared only in restaurants or street vendors, and rarely Japanese cook oden at home. However, some time later, Oden sauce spiced up and sold widely in food markets. Anyone can use this spice to cook oden easily. Therefore.

Oden became popular as a daily family food. Even since the ‘80s, Oden spice soup has begun to be sold at convenience stores and more and more people are aware of this dish. First, remove Konbu gredients like radish and eggs can be boiled in the water longer. Followed by Hanpen, this dish boils quickly but it is also quite soluble!

Then reduce the heat and continue to boil. However, you should cut them into small pieces or use a knurled knife on the surface to cook them well inside. Oden is best eaten with mustard. In Japan, eating oden and drinking warm sake are a great way to keep your body warm especially during the cold winter!

Of course, more and more tourists coming to Japan know about Oden. Try this dish at least once and share your thoughts with us!Later, the “Dengaku” was born, tofu covered with Miso sauce after baking. After the Edo period, many new types of Dengaku appeared, such as taro, eggplant and Konnyaku.

In Japan, it’s easy to find Oden in any convenience store. This dish is especially popular in the winter. Let’s explore Oden’s history and how to enjoy Oden!

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