Oden Audio Guide
Radish, egg, and fish cakes slowly soaking up a clear broth, oden is a winter staple. It grew from grilled dengaku into the simmered dish of Edo's food stalls. Across six parts we trace its history, meet its many ingredi…
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Welcome to the World of Oden
Welcome to the world of oden. A large pot simmers gently, sending up soft clouds of steam. In its clear amber broth, daikon radish, eggs, and fish cakes slowly soak up flavor. Oden is one of Japan's most beloved simmered dishes, the kind you crave when the cold season comes. There is a quiet joy in choosing your pieces through the rising steam on a winter night — at a street stall counter, around the family table, even in the corner of a convenience store, this warm pot has always gently comforted both body and heart. The broth and the ingredients differ so much from region to region that east and west can feel like entirely different dishes, each pot quietly reflecting the life and tastes of its place. For a traveler, it may be the dish that lets you feel most deeply the warmth of a Japanese winter night. Over the next hour or so, let's trace the story hidden behind this steaming dish. Stop wherever a shop catches your eye, and listen at your own pace. To begin, let me tell you where this warm pot came from — with the history of oden.
What you'll hear on site
- The History of Oden ¥200 · 7 days
- Ingredients & Broths ¥200 · 7 days
- Convenience-Store Oden ¥200 · 7 days
- When Do They Eat It? ¥200 · 7 days
- How to Eat It ¥200 · 7 days
- Enjoying Oden ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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