おでん （おでん / oden）
Japanese stew with various ingredients
A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, konjac, and fish cakes, simmered for hours. Flavors vary between eastern and western Japan.
When / How to Eat
Eaten hot with broth, commonly found at food stalls, convenience stores, izakayas, or made at home.
Cultural Background
Originated in the Edo period, oden is a winter staple in Japan. Broth flavor differs between Kanto (richer) and Kansai (lighter).
Cautions
Watch out for allergens like egg or fish paste. Serve hot, so be careful not to burn yourself.