Shizuoka oden
静岡おでんDish
Shizuoka oden suits anyone passing through Shizuoka city who wants a cheap hot snack by the skewer, and its dark broth and fish powder taste stronger than oden elsewhere.
Where to eat Shizuoka oden · 1 place
Shizuoka oden is the city's own oden. Every item goes on a skewer, from beef tendon and kuro hanpen, a grey fish cake made from Suruga Bay fish paste, to daikon and eggs. It simmers in a dark broth, and you sprinkle green laver and fish powder over it before eating. The farm ministry says people in the city grow up buying it by the skewer at old sweet shops.
The ministry dates the dish to the Taisho era and says it took off after the war, when cooks started using beef tendon and pork offal that butchers used to throw away. Fish from Suruga Bay went into the paste for kuro hanpen from the start. The city centre has its own oden street.
Worth knowing
- Shops sell it one skewer at a time, so try a few kinds before you commit to a plate.
Quick answers about Shizuoka odenよくある質問
What is Shizuoka oden?
Shizuoka oden is skewered oden simmered in a dark broth with beef tendon, then topped with fish powder and green laver.
How do you order Shizuoka oden?
Point at the skewers you want from the pot, then shake fish powder and green laver over them and add mustard.
When is Shizuoka oden in season?
Shizuoka oden: Year-round, and a winter favourite. Sweet shops and delis sell it by the skewer all year.
Where can you eat Shizuoka oden in Japan?
Places we list for Shizuoka oden include Mikawaya.