What is Oden? Its Origins and History 

Oden（おでん） is a cherished Japanese hot pot dish featuring ingredients like daikon radish, boiled eggs, fish cakes, konnyaku, and kelp, all simmered in a light, soy-flavored dashi broth. Each region in Japan adds its own unique ingredients, creating local variations. The flavorful broth, enriched by fish cakes, kelp, and vegetables, infuses each ingredient, creating a truly satisfying experience. While it may not be an extravagant dish, its comforting flavor is one that people regularly crave. 

The roots of oden trace back to the Edo period, over 400 years ago. According to the Ministry of Agriculture, Forestry and Fisheries*, the original form of oden was skewered tofu, grilled, and topped with miso. Over time, it evolved into a simmered dish with regional variations in ingredients, transforming into the mouthwatering stew that has become an iconic symbol of Japanese winter. The steam rising from the rectangular pots next to convenience store cash registers and the lanterns bearing the word "oden" outside eateries possess an irresistible charm.

Simple Yet Full of Character 

The broth for oden is incredibly simple, made with just water, sake, soy sauce, and mirin to simmer the ingredients. However, the flavors become unique to each region or household through subtle adjustments of seasonings and the umami drawn from the ingredients. 

In my home in Okayama prefecture of Western Japan, this winter delight features a clear broth with daikon radish, konnyaku (konjac yam cake), fish cakes, boiled eggs, potatoes, and mochi-filled pouches, known as mochi kinchaku（もち巾着）. These pouches consist of mochi wrapped in deep-fried tofu skin (abura-age) and tied with kanpyo strips. With the first bite, the broth and mochi burst forth together-- a favorite oden ingredient for everyone, from children to the elderly. 

In my partner's family,  located in another part of Okayama, oden commonly includes beef tendon in a sweeter, richer broth that pairs wonderfully with cooked rice. When I asked members of Team TREHA^® from Eastern Japan, they mentioned that chikuwa-bu (a wheat dough tube) is an essential ingredient, and they sometimes add minced shark meat as well. No matter the variation, it’s all oden-- a dish that embraces diversity. While each person may have their preferred seasoning, the common belief is that "oden tastes better when made in a large pot," where the enhanced umami from a variety of ingredients truly shines. Oden is often served at wintertime gatherings, as the more you make, the more flavorful it becomes. Family and friends gather around a large pot brimming with oden, and for many, the dish is closely tied to fond memories of happiness. 

Oden Goes Global: Japan's Winter Dish Finds a Surprising Home in Tropical Climates 

While chatting with Team TREHA^® members in Southeast Asia, someone mentioned, "I've been seeing oden in stores lately." My instant reaction was, “Wait, how can oden, the quintessential winter dish, be accepted in tropical Southeast Asia?” As a Japanese, this was hard to believe. But as the saying goes, "Seeing is believing," they share some photos to convince me.

The photo above is from a shopping mall in Vietnam. In a similar fashion with Japanese convenience stores, skewered oden ingredients are kept in a square pot. The ingredients include familiar items like boiled eggs and chikuwa (fish cake), but also some unexpected ones like imitation crab, which are Japanese but not typically found in oden. For example, imitation crab is a common topping on salad and sushi for Japanese. Quite interesting!

We also received reports from our team in Malaysia saying, "We have oden here too." The skewer style is popular there as well, but with thicker skewers, the oden is easier to hold, making it perfect for enjoying on the go. 

This shop offers a classic a light, soy-flavored dashi broth and a spicy Tom-Yum option. Both sound delicious! The ingredients are also interesting, with unique options like salmon rolls and local fish balls. It may have a bold twist, but it’s still oden--clearly labeled in hiragana, proudly asserting its distinct identity. 

Signs proudly displays the word Oden, written in hiragana.

According to our Thai team, this skewered style can also be found in convenience stores and airports in Thailand. Interestingly, “oden in a cup” is also available, often with udon noodles included. As for why udon noodles might be added, a team member in Singapore provided a plausible explanation. In Southeast Asia, there's a dish called “yong tau foo,” which includes fermented tofu and fish paste that resemble oden and is often served with noodles. Therefore, oden with noodles might feel more natural to locals. 

Oden has crossed the seas, been embraced, and is now starting to evolve in its own unique ways. May oden continue to bring happy memories to people, even across the ocean. 

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