# Shizuoka Oden ｜ Our Regional Cuisines

**Cuisine Name**: Shizuoka Oden

**Region**: Our Regional Cuisines

## Main Lore Areas
Shizuoka City

## Main Ingredients Used
Black hanpen, Beef tendon, Daikon radish, Konjac(=yam cake), Egg, Kombu(=kelp), Dashi (=Japanese soup stock) powder

## History, Origin, and Related Events
"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi (=Japanese soup stock), and served with "Aonori (green laver)" or fish stock powder. In the city, they are sold at candy stores, so many people have been familiar with them since childhood as a substitute for snacks."Shizuoka Oden" began in the Taisho era (1912-1926), but its popularity grew after World War II when beef sinew and pork innards, which had been disposed of, were used as oden ingredients. Since that time, fish and shellfish landed in Suruga Bay were available, and fish paste products made from fish surimi, such as kurohampen, were used as ingredients for oden.

## Opportunities and Times of Eating Habits
"Shizuoka Oden" is also prepared and eaten at home, but it is also readily available at delicatessen shops and candy stores, where it can be purchased on skewers by the unit.

## How to Eat
Make Dashi (=Japanese soup stock) in a deep pot and add skewered oden. Add the prepared beef tendon with its Dashi (=Japanese soup stock) to a deep pot, add sugar, Mirin(=sweet rice wine), soy sauce, sake, and salt, and simmer over low heat for 2 to 3 hours. Sprinkle the finished oden with "Aonori (green laver)", dashi powder, and garnish with Japanese mustard.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)There is an oden street in the center of the city, and it is also sold at candy stores and side dish shops.

## Ingredients
- Black hanpen: 4 (120g)
- Beef tendon: 4 (100g)
- Water: 5 cups
- Soy sauce: Less than 1 tbsp.
- Daikon radish: 4 slices (200g)
- Konjac(=yam cake): 4 (160g)
- Eggs: 4
- Hayani-Konbu(=kelp): 4 sheets (120g)
- Water: 11 cups
- Shaved bonito flakes: 20g
- [A] Sugar: 2 tbsp.
- [A] Mirin(=sweet rice wine): 2 tbsp.
- [A] Soy sauce: 4 tbsp.
- [A] Sake: 2 tbsp.
- [A] Salt: A little
- Dashi powder: As needed
- Aonori(=Green laver): As needed
- Japanese mustard: As needed

## Recipe
1. 1. Pre-boil beef tendon. Put the beef tendon and 5 cups of water in a pot and heat, then bring to a boil, add a little less than 1 tablespoon of soy sauce and simmer for 1 hour.
2. 2. Put 11 cups of water in a large pot, bring to a boil, add bonito shavings, and make Dashi (=Japanese soup stock). Boil Konjac(=yam cake) and daikon radish and tie kelp. Boil the eggs hard. Thread a skewer into each and place in a pot.
3. 3. Add [1] with the cooking liquid, then add [A] and simmer over low heat for 2 to 3 hours. If the liquid gets low during cooking, add more hot water.
4. 4. Sprinkle with "Aonori (green laver)" and Dashi powder, and garnish with Japanese mustard.

## Provider Information
provider : "Shizuoka no Okazu" Kaikosha

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