Shizuoka oden
Shizuoka oden is a variation of oden, a stew-like Japanese food consisting of fish paste cakes, boiled eggs, daikon, potatoes, kelp rolls, konnyaku, and other ingredients that are first boiled then kept simmering in a broth until consumption. Overviews Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than discarded, it takes on a very deep, brown-black color; but this process of adding new broth to old is what gives Shizuoka oden the distinctive flavor that many people find so delicious. Like other types of oden, Shizuoka oden is particularly suitable for consumption in the colder seasons because of the warming effect it has, much like hot soups and stews served in other countries with cold seasons. Shizuoka oden is best eaten and paired with a hot (spicy) karashi mustard. History Originating in the 14th century during the Muromachi period, shizuoka oden initially began as a dish called dengaku, which