Oden – The popularity ranking of the stewed ingredients in Japan
The lingering summer heat is still severe in Japan, though, some convenience stores have begun selling “Oden (おでん)”, a Japanese hot-pot dish eaten mainly from autumn to spring.
Oden (おでん) – A Japanese winter dish consisting of the ingredients stewed in a pot
Oden (おでん)
Specifically, Oden are the stewed ingredients cooked in a pot by a cooking stove.Not only does the Japanese convenience store start handling the stewed ingredients in this season, but they are also common foods eaten in Japanese households in the winter season.
The ingredients of Oden are simmered in a broth made with dried bonito flakes, kombu seaweed, soy sauce, mirin sweet cooking rice wine, and salt.When eaten, they are served into bowls from the pot.As you can guess, they are usually cooked on the table.
Typical ingredients of Oden include sliced daikon radish, boiled eggs, Chikuwa (tube-shaped fish cake), deep-fried tofu, Tsumire (fish paste dumpling), beef tendon, and konjac.
The top 10 most popular Oden ingredients
As I wrote above, each Japanese convenience store chain starts selling the stewed ingredients in this season.The convenience store typically sets the hot pot dish on the counter next to the cashier, from which you can choose and buy the stewed ingredient you want to eat.A single ingredient is available from 70 yen or so, so Oden is a casual food.
Speaking of the popular ingredients of Oden loved by Japanese people, just now I found a result of the survey conducted by a Japanese news site, Nifty News, so finally I want to share the popularity ranking and explain each ingredient.
| Name in Japanese | Meaning |
|---|---|
| #1. Daikon (大根) | Daikon radish |
| #2. Tamago (卵) | Egg |
| #3. Konnyaku (こんにゃく) | Konjac |
| #4. Atsuage (厚揚げ) | Deep-fried tofu |
| #5. Hanpen (はんぺん) | A firm white paste made with ground fish, yam and starch |
| #6. Satsuma-age (さつまあげ) | Deep-fat fried fish paste |
| #7. Mochi-iri Kinchaku (餅入り巾着) | A pouch of deep-fried tofu stuffed with sticky rice cake |
| #8. Shirataki (しらたき) | Fine noodles made from konjac |
| #9. Tsumire (つみれ) | Fish paste dumpling |
| #10. Gyusuji (牛すじ) | Beef tendon |
