Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. Mustard may be used as a condiment. In Nagoya, miso is used as a dipping sauce. In Kansai, it may be called Kanto ni（関東煮） or Kanto daki（関東炊き）, both literally Kanto stew, because Oden originated in the Kanto area. It is usually served over rice. Look up Egg in Wiktionary, the free dictionary Egg has multiple meanings: The term is used synonymously with ovum, the female sex cell in animals and plants. ... A pile of daikon in the supermarket Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Chikuwa (竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. ... Konbu (昆布, 恨布) Laminaria japonica is an edible specie of kelp widely eaten in Japan. ... Katsuobushi (鰹節) is the Japanese name for a preparation of dried and smoked bonito (skipjack tuna). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... For the plant and spice of the same name, see the article on mustard. ... Nagoya Castle in June of 2004. ... Miso (Japanese: 味噌) is a thick paste made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... The Kansai region (関西) of Japan, also known as the Kinki region (近畿地方; Kinki-chihō), lies in the middle of Japans main island, Honshu. ... Kanto can mean: The Kanto region of Japan. ... Species References ITIS 41975 2002-09-22 Rice (genus Oryza) is a plant of the grass family which is a dietary staple of more than half of the worlds human population. ...

Oden was originally what is called Misodengaku or simply Dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. It has many local varieties. Dengaku were rustic japanese harvest celebrations. ... Tofu, sometimes called Dofu or bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk. ... Miso (Japanese: 味噌) is a thick paste made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ...

Unlike most one pot dishes, ingredients can be added at any time and it has become a wintertime staple at Japanese convenience stores. Oden is also sold from food carts. Many different kinds of oden are sold, with single-ingredient varieties as cheap as 50 yen.

List of Popular Ingredients

• Atsuage
• Bakudan
• Boiled eggs
• Chikuwa
• Chikuwabu
• Daikon
• Ganmodoki
• Gobomaki
• Gyusuji
• Hanpen
• Ikamaki
• Kabocha
• Kamaboko
• Konnyaku
• Potato
• Shinjoage
• Tofu
• Tsukune