{"id":1014,"date":"2022-10-08T20:31:41","date_gmt":"2022-10-08T11:31:41","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1014"},"modified":"2025-07-21T18:01:43","modified_gmt":"2025-07-21T09:01:43","slug":"22100","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22100\/","title":{"rendered":"How to enjoy Odenya Takeshi | Sake goes great with oden<\/em> (hot pot)!"},"content":{"rendered":"
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\"\" <\/picture> <\/a><\/div>\r\n<\/div>\r\n<\/section>\r\n

Oden<\/em><\/h2>\r\n
\"Oden\"<\/div>\r\n

Oden<\/em> is a dish in which various ingredients are stewed in dashi<\/em> for a long time. It is said to have its roots in tofu dengaku<\/em> (grilled tofu dressed with sweet miso paste), which became popular during the Muromachi period (1333-1573). Later, in the Edo period (1603-1867), it made its transition to the modern stewed oden<\/em> we know today. The dashi<\/em> and ingredients used in oden<\/em> differ slightly depending on the region of Japan and the household.<\/p>\r\n

Enjoying agodashi-mori oden<\/em> (oden with flying fish soup stock)<\/h2>\r\n

Agodashi-mori<\/em>\u3000\u3042\u3054\u3060\u3057\u76db\u3000agodashimori<\/em><\/h3>\r\n
\"njoying<\/div>\r\n

Let’s start with a classic oden<\/em> dish using agodashi<\/em>. Agodashi<\/em> is a dashi<\/em> made from flying fish. If you are not sure what to order, we recommend ordering the Agodashi-mori<\/em> which includes such standard ingredients as daikon<\/em> (Japanese radish), tamago<\/em> (egg), ganmodoki<\/em> (deep-fried tofu with vegetables), konnyaku<\/em> (devil’s tongue jelly), and mochi kinchaku<\/em> (glutinous rice in fried tofu)!
\r\n\u5546\u54c1\u540d\uff1a\u3042\u3054\u3060\u3057\u76db\uff08\u5927\u6839\u3001\u7389\u5b50\u3001\u304c\u3093\u3082\u3069\u304d\u3001\u3053\u3093\u306b\u3083\u304f\u3001\u9905\u5dfe\u7740\uff09<\/span><\/p>\r\n

Aotake tako tsumire<\/em>\u3000\u9752\u7af9\u86f8\u3064\u307f\u308c\u3000aotake tako tsumire<\/em><\/h3>\r\n
\"aotake<\/div>\r\n

The aotake tako tsumire<\/em> (fish paste with octopus chunks) is made to order and added to dashi<\/em>. The texture is soft and fluffy, and the fresh flavor of octopus fills your taste buds.
\r\n\u5546\u54c1\u540d\uff1a\u9752\u7af9\u86f8\u3064\u307f\u308c<\/span><\/p>\r\n

Edo Kinchaku\u3000\u6c5f\u6238\u5dfe\u7740\u3000edo kinchaku<\/em><\/h3>\r\n
\"Edo<\/div>\r\n

This is Odenya Takeshi’s original Edo Kinchaku. The kinchaku<\/em> (deep fried tofu covering) is filled with boiled tuna, negi<\/em> (green onions), and shoga<\/em> (ginger), and is very satisfying. It is a must-try dish that can only be found here!
\r\n\u5546\u54c1\u540d\uff1a\u6c5f\u6238\u5dfe\u7740<\/span><\/p>\r\n

Enjoy oden<\/em> with chicken dashi<\/em>.<\/h2>\r\n

Chicken dashi oden<\/em>\u3000\u9d8f\u3060\u3057\u304a\u3067\u3093\u3000tori dashi oden<\/em><\/h3>\r\n
\"chicken<\/div>\r\n

Odenya Takeshi also offers chicken dashi oden<\/em>. The white, cloudy soup is packed with the great taste of chicken. You can enjoy slightly different ingredients from the standard oden<\/em>, such as cabbage rolls, pork and negi<\/em> rolls, and baby corn, to go along with the creamy, Western-style broth.
\r\n\u5546\u54c1\u540d\uff1a\u30ed\u30fc\u30eb\u30ad\u30e3\u30d9\u30c4\u3001\u8c5a\u8471\u5dfb\u304d\u3001\u30e4\u30f3\u30b0\u30b3\u30fc\u30f3<\/span><\/p>\r\n

Tomato\u3000\u30c8\u30de\u30c8\u3000tomato<\/em><\/h3>\r\n
\"Tomato\u3000\u30c8\u30de\u30c8\u3000tomato\"<\/div>\r\n

Tomato oden<\/em> is made with a mildly flavored chicken dashi<\/em> and a fresh sweet and sour accent. The tomatoes are topped with bacon. Odenya Takeshi’s adds a little something extra to oden<\/em> and serves it as an \u00e0 la carte dish, providing more charm to the customers.
\r\n\u5546\u54c1\u540d\uff1a\u30c8\u30de\u30c8<\/span><\/p>\r\n

Honetsuki<\/em> chicken\u3000\u9aa8\u4ed8\u304d\u9d8f\u3000honetsuki dori<\/em><\/h3>\r\n
\"honetsuki<\/div>\r\n

The honetsuki<\/em> chicken (chicken on the bone) is an excellent chicken thigh meat that has been carefully prepared to a tender and chewy texture. The chicken adds even more flavor to the rich dashi<\/em> and you can even enjoy the soup when you\u2019re done eating the chicken.
\r\n\u5546\u54c1\u540d\uff1a\u9aa8\u4ed8\u304d\u9d8f<\/span><\/p>\r\n

Create an even better flavor<\/h2>\r\n
\"Create\"Create<\/div>\r\n

At Odenya Takeshi, agodashi dishes comes with karashi<\/em> (mustard) and some dishes with chicken dashi<\/em> dishes come with yuzu kosho<\/em> (yuzu citrus paste). You can take a small amount of karashi or yuzu kosho<\/em> with chopsticks and apply it to the ingredients, or dissolve it in the dashi<\/em>.<\/p>\r\n

\"Create<\/div>\r\n

Yuzu kosho<\/em> is also recommended for oden<\/em> with nerimono<\/em> (fish paste) such as satsuma-age (deep-fried fish paste) and ganmodoki<\/em>. The sweetness of the nerimono<\/em> is accented by the sharp pungency. Ask the staff if you want yuzu kosho<\/em>.<\/p>\r\n

Sake goes great with oden<\/em><\/h2>\r\n
\"Sake<\/div>\r\n

We recommend enjoying oden<\/em> with sake. Ask the staff which sake goes best with your oden<\/em>. Also, at Odenya Takeshi, you can choose your favorite sake cup. The taste of sake actually changes just by changing the sake cup.<\/p>\r\n

Agodashi<\/em>\u00d7Urakasumi\u3000\u3042\u3054\u3060\u3057\u00d7\u6d66\u971e\u3000agodashi\u00d7urakasumi<\/em><\/h3>\r\n
\"Agodashi\u00d7Urakasumi\u3000\u3042\u3054\u3060\u3057\u00d7\u6d66\u971e\u3000agodashi\u00d7uragasumi\"<\/div>\r\n

Urakasumi is a sake characterized by its moderate aroma and mild flavor. The sweetness of the rice is pronounced and it enhances the flavor of the seafood in the agodashi<\/em>. We recommend enjoying this sake chilled.<\/p>\r\n

chicken dashi<\/em>\u00d7Gunma Izumi\u3000\u9d8f\u3060\u3057\u00d7\u7fa4\u99ac\u6cc9\u3000toridashi\u00d7gunmaizumi<\/em><\/h3>\r\n
\"chicken<\/div>\r\n

Gunma Izumi is a creamier sake with a slight sour taste. It is a rich complement to the chicken dashi<\/em>, which also has a mellow flavor. Ask for it at room temperature, heated or lukewarm.
\r\n*Sake availability varies depending on the season.<\/p>\r\n

Add sake to the dashi<\/em> afterwards<\/h2>\r\n
\"Add\"Add<\/div>\r\n

After filling up on oden<\/em>, Japanese sake connoisseurs enjoy a relaxing glass of dashiwari<\/em>, which is oden dashi<\/em> mixed with sake.<\/p>\r\n

Enjoy otsumami<\/em> (side dishes) while waiting for your oden<\/em><\/h2>\r\n
\"Enjoy<\/div>\r\n

Enjoy the otsumami<\/em> that can be prepared right away while you wait for your oden<\/em>.<\/p>\r\n

nikumiso<\/em> bell peppers\u3000\u8089\u5473\u564c\u30d4\u30fc\u30de\u30f3\u3000nikumiso piman<\/em><\/h3>\r\n
\"nikumiso<\/div>\r\n

Crispy, fresh bell peppers are dipped in an original nikumiso<\/em> (miso flavored meat).
\r\n\u5546\u54c1\u540d\uff1a\u8089\u5473\u564c\u30d4\u30fc\u30de\u30f3<\/span><\/p>\r\n

Osashimi-mori<\/em>\u3000\u304a\u523a\u8eab\u76db\u3000osashimimori<\/em><\/h3>\r\n
\"Osashimi-mori\u3000\u304a\u523a\u8eab\u76db\u3000osashimimori\"<\/div>\r\n

This is an assortment of sashimi made from delicious seasonal fish. On this day, we were served, clockwise from the front, nama honmaguro no chutoro<\/em> (medium fatty Pacific bluefin tuna), tako<\/em> (octopus), suzuki<\/em> (Japanese sea bass), buri<\/em> (yellowtail), and kagamidai<\/em> (mirror dory).
\r\n\u5546\u54c1\u540d\uff1a\u304a\u523a\u8eab\u76db<\/span><\/p>\r\n

\"Enjoy<\/div>\r\n

I hope you all can also enjoy the great taste of Japanese winter with some oden<\/em> when you come to Japan!<\/p>\r\n

 <\/p>\r\n

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What To Eat<\/a><\/div>\r\n

How to enjoy Odenya Takeshi | Sake goes great with oden (hot pot)!<\/a><\/h3>\r\n<\/div>\r\n<\/article>\r\n<\/div>\r\n<\/div>\r\n<\/section>","protected":false},"excerpt":{"rendered":"

During the cold season, nabe (hot pot) containing a variety of ingredients is a favorite wintertime meal in Japan enjoyed with family and friends. Oden is one of the most popular nabe dishes. In this installment, we visited Odenya Takeshi, where you can enjoy two types of dashi (soup stock), and asked them for their recommendations on how to enjoy oden.<\/p>\n","protected":false},"author":2,"featured_media":1056,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,71,80,104,107],"class_list":["post-1014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-izakaya","tag-nabe","tag-winter","tag-what-to-eat-in-japan"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1014"}],"version-history":[{"count":27,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1014\/revisions"}],"predecessor-version":[{"id":2293,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1014\/revisions\/2293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1056"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}