Kanto daki' (関東煮) has changed independently of other forms of Oden, such that the soup stock used for 'Kanto daki' is now extracted from konbu (a kind of kelp used to make Japanese soup stock), whale, or cow line meat, and light-colored soy sauce is now used.
「関東煮」は昆布・鯨・牛すじなどで出汁をとったり、薄口醤油を用いたりと独自に変化していった。