Shizuoka oden is a local soul food characterized by its black oden soup, made from beef stock, seasoned with dark soy sauce, sake, and other seasonings.
Shizuoka oden is made with skewers of black hanpen, beef tendon, and other ingredients, and is filled with Yufu and Yaizu specialty fish paste, giving it a deep flavor.
Characteristics of Shizuoka Oden
Difference between Kanto style and Kansai style oden
Unlike Kanto and Kansai-style oden, the oden soup is black, and beef tendon and black hanpeni on skewers are eaten with dashi powder or green laver.
Shizuoka oden is popular in homes, at taverns, and as a snack, and is a favorite of both children and the elderly.
It has a different flavor from the Kanto and Kansai styles, but is favored by people of all ages.
It is characterized by its addictive taste and goes well with sake, beer, shochu, and other alcoholic beverages, as well as white rice.
Why are you hooked on the deliciousness of Shizuoka Oden?
My husband and I went on a 3-day/2-night trip to Shizuoka, and we wanted to try Shizuoka oden, the soul food of Shizuoka, so we ate at Oden Yokocho in the Aoba Park area.
Oden Yokocho had about 200 stores, many of which were bright and clean.
Shizuoka oden is very tender and tasty because the beef is stewed for a long time, and the dashi (Japanese soup stock) is very effective and goes well with sake, so it was a delicious dish to get hooked on.
I live in the Kansai region, so I tend to eat light-flavored oden, but the dark soy sauce and other seasonings were effective and had a deep flavor, which I consider delicious.
Shizuoka oden is served with dashi powder and aonori (green laver), which makes the dashi soaked fish paste delicious.
Ingredients used in Shizuoka Oden
Ingredients used in Shizuoka oden include beef tendon, pork mots, eggs, black hanpen, daikon radish, and fish paste, all of which are skewered.
It is very popular in Shizuoka and can be purchased at candy stores and delicatessen stores.
Because Shizuoka oden is skewered and can be purchased per skewer, it is a popular local snack.
Shizuoka oden is made by simmering beef tendon and pork innards for about two or three hours and seasoning them with dark soy sauce, sake, mirin, sugar, salt, etc., resulting in a black soup.
At first glance, it may seem to have a strong flavor, but when you actually try it, you will find that it is surprisingly light and the beef broth is very tasty.
How to cook Shizuoka Oden
Shizuoka oden is prepared with beef tendon, pork innards, and other ingredients, and is slow-cooked for two to three hours.
Seasonings include dark soy sauce, mirin, sake, sugar, and salt. The soup is characterized by its pitch-black color, but you can taste the flavor of the ingredients, and it is not as thick and light as it appears.
Shizuoka oden is characterized by having all the ingredients on skewers, so prepare the skewers with ingredients such as beef tendon, daikon radish, egg, and black hanpen.
Carefully removing the scum and simmering the oden slowly over a long period of time is the best way to make delicious Shizuoka oden.
In Shizuoka, they are sold at delicatessen stores, taverns, and candy stores, and are popular as a snack or alcoholic beverage.
I recommend Oden Yokocho for Shizuoka Oden!
More and more people want to know where they can eat Shizuoka oden.
Since Shizuoka Oden is one of the typical B-grade gourmet foods in Shizuoka, there is an Oden Yokocho in the Aoba Park area, with around 200 stores.
Many of the stores have a clean and bright atmosphere, making them highly popular among locals and tourists alike.
Shizuoka oden is also served at izakayas (Japanese style pubs), so it is best to visit one of the popular local izakayas.
Shizuoka oden is available locally at delicatessen stores and candy stores, and can be purchased starting from per bottle.
Many candy stores sell them as well, so you can taste them as a snack.
If you want to have a drink, we recommend going to Oden Yokocho around Aoba Park.
Ingredients you must try at Shizuoka Oden!
Among the ingredients of Shizuoka oden, some of the best ones to try are beef tendon and pork giblets.
Beef sinew and pork motsu are stewed as oden soup stock, so they are very tender and full of flavor.
Although the use of pork motsu and other ingredients was banned immediately after the war, it has become very popular in Shizuoka, and you should try it because it goes well with the dark-colored dashi.
Among the ingredients of Shizuoka oden, some of the best ones to try are black hanpen, fresh fish paste from Yufu or Yaizu, and others.
The paste is seasoned with dark soy sauce, mirin, sake, sugar, and salt, and is simmered for about two to three hours, making the paste very tasty.
Black hanpen are recommended as they are a typical Shizuoka food.
Impressions from my husband who took me there.
My husband and I went on a trip to Shizuoka, and he told me that his impression of Shizuoka oden was that it was a little different from the Kansai and Kanto styles, but that the beef tendon, pork motsu, and other meats were very tasty.
Since Shizuoka oden is a popular local B-meal, it is popular as a snack, alcoholic beverage, or meal, and we decided to try it at Oden Yokocho in the Aoba Park area.
My husband loves oden, but he said the soup of beef zuji, pork motsu, etc. was not as strong as it looked, and the black hanpen, local fish paste, was very tasty.
It was a cold season, so I felt glad to have eaten Shizuoka oden, as it warmed my body and soul.
I tried and made it at home and my husband was very pleased.
