Wherever you are in Japan, it seems, you’re never far from a great meal. And as you’ll quickly discover, Japanese cuisine has great regional variations. The hearty hotpots of the mountains are, for example, dramatically different from the delicate sushi for which the coast is famous. It’s also intensely seasonal, meaning you can visit at a different time of year and experience totally new tastes. One food that deserves special mention as winter food is Oden. Best known as a food cart meal intended for relaxing after a day of hard work, oden is a one-pot dish with numerous ingredients such as fish balls, fish cakes, konnyaku, deep-fried tofu, eggs, and vegetables, simmered in a light, soy sauce-based broth. Although it can be found at street stands, oden is also often made at home, bought in convenience stores, and served in some specialty restaurants. It is said that the dish has its roots in the Muromachi era and that it is an evolved version of a dish called dengaku, referring to tofu and konnyaku pieces that were coated with miso paste and grilled on skewers. The name oden is the first part of the word dengaku, with the polite ‘o’ added as a prefix.
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