Oden (おでん or 御 田)

Oden (おでん or 御 田?) Is a Japanese dish of various ingredients are boiled in the broth (dashi), which among others made from katsuobushi, kombu, and soy sauce. The materials included can vary, and are not limited to the radish, konnyaku, boiled eggs, and chikuwa.

Oden is more of a food eaten in the winter, just eaten while still hot. Food is more of a snack or as a friend to drink sake. Several pieces of content Oden prick pierced with bamboo for easy eating. Oden is usually eaten with mustard, with the exception of some areas in Japan who eat them with sweet miso sauce.

Ingredients for broth (dashi) and Oden could fill a wide range, depending on the area and the tastes of people who make the. Contents Oden is usually a food product that has been cooked and available in stores. Oden in the Kansai region boiled with a sauce that is generally more concentrated and more salty than Oden in the Kanto region that is not so salty. In the Kansai region, which berkuah thick Oden called the Kanto-ni (Kanto-style stew). In Taiwan, the food is called Oren (黑 轮), while in Shanghai called the AA ³ diǎn (熬 点).

The origin

Oden comes from the so-called Miso dengaku cuisine or simply called dengaku. In an age now, dengaku simply means "Yaki dengaku" in the form of tofu or miso mochi beroles prick pierced with bamboo before baking. But in ancient times, dengaku can also be a variety of food that is boiled and eaten with miso. Among housewives, dengaku abbreviated as den. Having added the prefix "o," the name of this dish turned into a "Oden". Meanwhile, the term "dengaku" be used only to dengaku Yaki grilled food.

In the Edo period began to sell soy sauce (Shoyu) is more condensed and called Koi-Kuchi Shoyu. Soy sauce is a new style of delivery Oden thick gravy seasoned with soy sauce. Oden cuisine style recently introduced into the Kansai region and popularly known as "Kanto-climb" (Boiled Kanto-style). Meanwhile, this cuisine in Edo actually forgotten. In the Kansai region where the population consumes a lot of kombu, sauce ingredients for this cuisine coupled with kombu.

After the great Kanto earthquake event, a team of reinforcements from the Kansai region opened a public kitchen in Tokyo for the earthquake victims. Cuisine is a lot of food provided is easy to make, and one of them is the "Kanto-dirt" that was once introduced to the Kanto to Kansai region.

At night, in the corners of the city in Japan used to be frequently encountered vendors who called Oden-ya (handyman Oden), but the view is now rare. Instead, small shops began selling Oden department since the weather is getting cool and continued until the early spring.