How to Enjoy Oden at Home

As the chilly embrace of winter settles in, a few dishes provide the soul-warming comfort of oden, Japan’s cherished winter delicacy. A simmering pot of tender daikon radish, savory fish cakes, and delicately seasoned broth, it has long been a staple of Japanese comfort food. Savoring oden with family and friends on a winter's day is more than just enjoying a nourishing meal—it’s also about sharing moments of togetherness and cherishing the warmth of companionship.

This blog serves as a complete guide to enjoying oden at home. Recreating this dish at home is a journey that brings together its rich history, diverse components, and the tools that enhance the experience. From selecting wholesome ingredients that simmer to perfection to choosing tableware that best complements the dish, every detail contributes to the charm and authenticity of this beloved traditional food.

The origins of oden trace back to the Muromachi period (1336–1573 CE), when it took the form of a simple dish called “tofu dengaku”—skewered tofu grilled and brushed with miso. By the time the Edo period (1603–1868 CE) rolled around, bustling eateries like udon shops, eel vendors, dango stands, and soba restaurants began to pop up, and variations of dengaku multiplied. Before long, tofu, eggplant, taro, konnyaku, and fish had all found their way onto skewers. Among these were tofu dengaku and konnyaku dengaku, which quickly became popular favorites.

The simmered oden we recognize today likely emerged toward the end of the Edo period. Around that time, soy sauce brewing flourished in nearby regions like Choshi and Noda, leading to the development of a soy sauce–based simmered dish. This innovation ultimately gave rise to the comforting, savory oden beloved by so many today.

From the early Showa era (1926–1989 CE) through the late 1950s, oden was something you would typically enjoy at street stalls, specialty oden shops, or small neighborhood stores, rather than in the home. After World War II, as the economy began to recover, prepared fish cakes and other ingredients started appearing in markets as convenient side dishes or ready-to-cook items. Soon after, seasoning mixes similar to “soup starters” hit the shelves, making it even easier to prepare oden at home. Thanks to these changes, oden gained popularity as a household dish, eventually becoming an integral part of everyday dining and enjoyed in a wide range of settings.

Some of the most beloved, staple ingredients in oden include daikon known as Japanese radish, boiled eggs, konnyaku, an elastic, gelatinous block made from East Asian yams, hanpen, soft white fish cakes that are often triangular or round, chikuwa, tubular fish cakes, shirataki noodles, translucent, springy noodles made from konnyaku, and atsuage–fried tofu sliced into thick uniform slices. As these ingredients simmer slowly in a fragrant dashi broth, they gradually soak up its savory depth. This long, gentle cooking process not only preserves each ingredient’s inherent flavor but also imbues them with the broth’s rich, delicate umami, resulting in a truly comforting and delicious experience.

Now that we’ve explored the history of oden and learned about its signature ingredients, let’s try making this simple yet delicious Japanese dish at home.

Place the prepared daikon into a large pot and cover with water (or, if available, the starchy water leftover from rinsing rice). Bring to a boil, then reduce the heat so it’s gently simmering. Parboil for about 15–20 minutes, or until a bamboo skewer slips in easily.

Once parboiled, carry the pot to the sink, add a bit of cold water to stop the cooking process, and when it has cooled, carefully lift the daikon pieces out with your hands and place them on a tray or plate.

Next, it’s time to choose a pot. We highly recommend a stoneware donabe, as its excellent heat retention and even heating help the savory depth of the dashi gradually infuse into every ingredient. For convenience, pick up a pack of “oden soup bases” at your local grocery store, and then adjust the flavor to your liking with a bit of soy sauce and mirin.

Begin by simmering the daikon, atsuage, and konnyaku for about 40–50 minutes.

After that, add your fish cakes in stages, giving them time to gently absorb the flavors. Here’s the key step: once everything is cooked, allow the oden to cool down completely so the flavors settle into the very core of each ingredient. When you’re ready to enjoy, simply reheat it, and your comforting pot of oden is ready to serve.

Here are some recommended tableware from MUSUBI KILN that can enhance your homemade oden experience.

This stoneware vessel, adorned with exquisite patterns, strikes the perfect balance between aesthetics and functionality. You can not only use it to prepare oden, but also enjoy it for soup curry, cheese fondue, and a variety of other dishes.

This bowl depicts plump Kamo eggplants—a summertime specialty from Kyoto—in the calm blues and whites of sometsuke. To achieve these Kyoto vegetable motifs, artisans first apply a water-resistant substance to define the outlines before decorating the surface.

This serving bowl shows a butterfly fluttering above a chrysanthemum, with the rim framing the design like a picture. The pattern continues along the exterior, making it equally enchanting from every vantage point.

This exquisite Japanese kobachi “small bowl” showcases a chrysanthemum design, offering a contemporary take on the timeless old Imari motifs. Its size and capacity are perfectly suited for savoring oden.

As winter's chill deepens, oden provides more than just sustenance—it brings warmth to both body and soul. From its rich history to its simple yet profound flavors, this cherished dish invites us to slow down, gather with loved ones, and savor moments of comfort and connection.

Whether you're recreating oden for the first time or refining your own recipe, each simmering pot carries with it the essence of tradition and togetherness. So, as you bring this timeless favorite to your table, may it fill your home with delicious aromas, shared smiles, and the quiet joy of a winter well spent.