The moment the night’s curtain falls, a white plume of steam rises, promising warmth for both body and spirit.
This is Oden. Daikon radish, boiled eggs, fish cakes (chikuwa)… don’t dismiss it as just a simple stew.
At the bottom of this humble pot quietly rests the deep philosophy of Japanese culinary culture, refined over a thousand years.
As a WASHOKU (Japanese cuisine) chef, I focus daily on the integrity of ingredients.
Yet, I find few dishes condense the philosophy of DASHI (broth) and SHIKOMI (preparation) as profoundly as Oden.
To uncover the secrets of its warmth and rich flavor, we must first trace its origins.
Etymology and Roots:
From Grilled Tofu to the Simmered Stew
