Kanto Oden
Savory ingredients simmered in a rich, dark soy sauce broth

About Kanto Oden

Oden, a beloved Japanese hot pot dish, is referred to differently depending on the region. In the Kansai area, it is often called "Kanto-ni" or "Kanto-daki," signifying its origins tied to the Kanto region.

There are various theories about why it is called "Kanto-ni" in Kansai. Some believe it’s because the dish originated in the Kanto area and was introduced there by Kanto migrants after the Great Kanto Earthquake. Others suggest it was due to Chinese visitors to Kansai during the Edo period who popularized a similar dish pronounced "Kanton-ni," which later evolved into "Kanto-ni."

Kanto-style oden (関東おでん, Kanto oden) is known for its bold soy sauce-based broth, which allows the flavors to fully penetrate the ingredients. In contrast, the Kansai version, "Kanto-ni," uses a lighter soy sauce, resulting in a sweeter, more delicate flavor. Interestingly, the oden broth used in most Japanese convenience stores today tends to favor the Kansai-style taste.

If you ever visit Asakusa, often referred to as the sacred ground for oden, don’t miss the chance to savor authentic Kanto oden for a true taste of this traditional dish.

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