Oden: Why Should You Try This Amazing Winter Stew?

Oden is a beloved Japanese hot-pot dish that brings warmth to chilly days. It features a variety of ingredients simmered gently in a soy-flavored dashi broth. Each region of Japan molds the dish to its tastes, so traveling reveals new flavors and textures.

In winter, it is sold at izakayas, street food stalls, and even convenience stores, making it both a traditional and everyday treat. For anyone seeking something warm, this dish is a must-try!

History and Origins

Oden’s roots trace back to a dish called dengaku, tofu or konnyaku on skewers, grilled and eaten with miso sauce, during earlier eras in Japan. Over time, the cooking method shifted from grilling to simmering ingredients in broth, and the dish gradually evolved into the dish we know today. During the Edo period, the stewed dish became popular at food stalls, prized for its convenience and warmth during the colder months.

In modern times, oden’s appearance in convenience stores marks the unofficial arrival of winter. Chains compete using their varied lineups, making it a quiet symbol of the season. Some regions still preserve the tradition of maintaining a master broth, simmered and replenished for years to deepen flavor. Today, it has become a staple winter dish sold in restaurants, at street carts, and in convenience stores across Japan.

Core Elements and Flavor

At its heart, oden is about variety in a single pot. The broth is typically a light dashi made from kombu and katsuobushi, flavored with soy sauce, mirin, and sake for balance. Common ingredients include daikon radish, boiled eggs, tofu, konnyaku, and assorted fish cakes. Each has a distinct texture, from soft and spongy to firm and chewy. Slow simmering allows every ingredient to absorb the dashi’s umami, resulting in a flavor that intensifies with each bite.

To enhance taste, many specialty shops utilize a master stock, a continuously enriched broth that has accumulated years of flavor. Some ingredients, like fried tofu or fish cakes, are briefly blanched before simmering to keep the broth clean and light. Condiments like karashi or yuzu kosho are served on the side to contrast with the gentle sweetness of the broth. The appeal lies in this balance: subtle, savory, and endlessly soothing.

Regional Variations Across Japan

Tokyo-Style Oden

The classic version most travelers encounter, Tokyo-style oden features a clear, soy-based broth with daikon (winter radish), egg, chikuwa (a type of fish cake), and konnyaku. The taste is gentle yet deeply savory, reflecting the flavors of the Edo period. You’ll often find it at izakayas and convenience stores from November through early spring.

Shizuoka Oden

Distinctively dark and bold, Shizuoka uses a beef tendon and soy broth that’s been simmered for days. Ingredients are skewered, simmered, and topped with powdered sardine and aonori. Locals often gather around small counters to enjoy it with beer or sake on cold nights.

Kansai Oden (Kanto-Daki)

In Osaka and Kyoto, oden is known for its soft, comforting flavors and refined dashi made from kelp and light soy. It highlights regional ingredients like octopus, thick tofu, and mochi-filled pouches (mochi-iri kinchaku). The Kansai version tends to be lighter in color but full of subtle umami.

Kanazawa Oden

A hidden gem from Ishikawa Prefecture, Kanazawa-style is famous for its seafood broth and luxurious ingredients such as crab, snowfish, and local vegetables. The soup is mild but fragrant, embodying Kanazawa’s reputation for elegant cuisine. It’s often served in historic specialty restaurants that have been operating for generations.

Are you looking for great snacks for the winter? Check out TokyoTreat! TokyoTreat delivers limited-edition Japanese noodles, snacks, drinks, and sweets right to your door so you can enjoy the latest treats directly from Japan!

Contemporary Twists and Trends

Modern chefs are reimagining oden for contemporary tastes. Some high-end restaurants serve a cold version in summer, pairing lightly flavored dashi with seasonal vegetables and seafood. Others are adding fusion touches, such as tomato and prawn dumplings, or cheese-filled tofu, to appeal to newcomers. The dish is also making its way into bento boxes and home delivery kits, allowing people to enjoy it conveniently throughout the year.

At the same time, some convenience stores have scaled back their open cooking pots due to hygiene concerns, replacing them with pre-packaged versions. However, specialty oden bars are thriving in cities like Tokyo and Fukuoka, offering curated selections paired with sake. These modern oden-ya blend nostalgia with innovation, showing that even a humble hot pot can adapt to changing times.

Why You Should Try Oden

Oden is a sensory experience of Japanese warmth and hospitality. Each ingredient tells a story, from the gentle sweetness of daikon to the chew of konnyaku and the richness of fish cakes. Eating this dish in winter is like savoring Japan’s idea of comfort, where patience and simplicity combine to create a depth of flavor.

It’s also one of the most approachable Japanese dishes for travelers. Affordable, customizable, and available from humble stalls to fine restaurants, this food bridges old and new Japan. It’s a perfect introduction to the country’s culinary philosophy: balance, respect for ingredients, and the quiet joy of sharing a warm bowl on a cold day. Have you ever tried oden before? What was your experience like? Let us know in the comments below!