{"id":2166,"date":"2021-02-04T13:27:00","date_gmt":"2021-02-04T13:27:00","guid":{"rendered":"https:\/\/www.kamaboko.com\/en\/?p=2166"},"modified":"2021-02-17T13:41:33","modified_gmt":"2021-02-17T13:41:33","slug":"2166-2","status":"publish","type":"post","link":"https:\/\/www.kamaboko.com\/en\/2166-2\/","title":{"rendered":"Oden and Kamaboko"},"content":{"rendered":"\n<figure class=\"wp-block-gallery columns-0 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><\/ul><\/figure>\n\n\n\n<p>What is the best season for oden? It is said that the popularity of oden skyrockets in autumn when it gets a little chilly and around the time of the Great Cold, <em>Daikan<\/em> \u5927\u5bd2,&nbsp; one of the 24 solar terms in the ancient Japanese calendar.<\/p>\n\n\n\n<p>Watching sports on TV during the long autumn nights. Oden nabe (hot pot) is a dish that you can enjoy while watching a heated game. During the coldest season of the year people are reluctant to go out, but you can warm up your body and mind at home with a pot of oden.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden4-1024x683.jpg\" alt=\"\" class=\"wp-image-2167\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden4-1024x683.jpg 1024w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden4-300x200.jpg 300w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden4-768x512.jpg 768w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden4.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>Oden items are made from fish, so they contain a good balance of high-quality protein.<\/p>\n\n\n\n<p>In order to build a healthy body, it is important to exercise properly and consume adequate protein. Eat well and stay in shape for the cold winter.<\/p>\n\n\n\n<p>Suzuhiro&#8217;s style of oden preparation is to heat it up quickly<\/p>\n\n\n\n<p>Suzuhiro&#8217;s oden items are made only from high-quality surimi, so the items themselves have a comforting flavor that makes them delicious even as they are. Therefore, you only need to heat &nbsp;them up for a few minutes without simmering them too long.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden2-1024x683.jpg\" alt=\"\" class=\"wp-image-2168\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden2-1024x683.jpg 1024w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden2-300x200.jpg 300w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden2-768x512.jpg 768w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>A total of 15 kinds of oden items have been created for a perfect oden pot, not only for their individual flavors, but also for the &#8220;balance of fluffy and crunchy textures&#8221; and &#8220;liveliness of colors&#8221; of the entire pot.<\/p>\n\n\n\n<p>We recommend the &#8220;Artisan-made Oden Nabe,&#8221; which can be enjoyed by 4 to 5 people or the smaller set which is good for 2 to 3 people. These are ideal for family gatherings and pot parties with friends. It can also be used as a side dish for dinner if used by itself.<\/p>\n\n\n\n<p>Introducing some of the assortment<\/p>\n\n\n\n<p><strong>Odawara Ganmo Gomoku<\/strong>: Suzuhiro&#8217;s unique &#8220;Odawara Ganmo&#8221; is made of fish paste instead of tofu for a rich taste. It is filled with carrots, shiitake mushrooms, burdock, edamame and hijiki.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"531\" height=\"375\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u5c0f\u7530\u539f\u4e94\u76eeC.jpg\" alt=\"\" class=\"wp-image-2173\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u5c0f\u7530\u539f\u4e94\u76eeC.jpg 531w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u5c0f\u7530\u539f\u4e94\u76eeC-300x212.jpg 300w\" sizes=\"(max-width: 531px) 100vw, 531px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Deep-fried lotus root<\/strong>: lotus root contains tannin, which reduces inflammation of the throat, and is good for colds. The lotus root is cut into small pieces and mixed with surimi, then sliced for a soft and crispy texture combination. (Pictured on top left of dish)<\/p>\n\n\n\n<p><strong>Bakudan:<\/strong> A whole large egg is wrapped in surimi with kombu, chicken and carrot. It is very satisfying. (Pictured on top right of dish)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"969\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63-1024x969.jpg\" alt=\"\" class=\"wp-image-2174\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63-1024x969.jpg 1024w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63-300x284.jpg 300w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63-768x727.jpg 768w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63-1536x1454.jpg 1536w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/DSC6059\u4fee\u6b63.jpg 1740w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Serve one or two oden items in your favorite dish for a taste of kaiseki cuisine.<\/p>\n\n\n\n<p><strong>\u798f\u888b Fukubukuro<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"802\" height=\"593\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u798f\u888b.jpg\" alt=\"\" class=\"wp-image-2169\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u798f\u888b.jpg 802w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u798f\u888b-300x222.jpg 300w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u798f\u888b-768x568.jpg 768w\" sizes=\"(max-width: 802px) 100vw, 802px\" \/><\/figure><\/div>\n\n\n\n<p>A delicious fried tofu covering filled with mochi, shirataki noodles, carrots, kombu, green peas, chicken, and surimi, tied with kanpyo gourd.<\/p>\n\n\n\n<p><strong>\u6d77\u8001\u3053\u304c\u306d Shrimp Kogane<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"591\" height=\"459\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u6d77\u8001\u3053\u304b\u3099\u306d.jpg\" alt=\"\" class=\"wp-image-2170\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u6d77\u8001\u3053\u304b\u3099\u306d.jpg 591w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/\u6d77\u8001\u3053\u304b\u3099\u306d-300x233.jpg 300w\" sizes=\"(max-width: 591px) 100vw, 591px\" \/><\/figure><\/div>\n\n\n\n<p>This is a type of oden item that contains a lot of shrimp. Kogane is a description of the rich golden color of this oden item.<\/p>\n\n\n\n<p><strong>Earthenware pot?<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden1-1024x683.jpg\" alt=\"\" class=\"wp-image-2171\" srcset=\"https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden1-1024x683.jpg 1024w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden1-300x200.jpg 300w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden1-768x512.jpg 768w, https:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/oden1.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>If you are wondering what kind of oden pot you should use, I recommend an earthenware pot.<\/p>\n\n\n\n<p>It would not be an exaggeration to say that earthenware pots are the most popular type of pot used for oden in Japan. The appeal of an earthenware pot is that it is ceramic, can be cooked over a fire, retains heat well, and heats your dish evenly. It is warm enough to be removed from the heat and placed on a low flame on the stove or on an electric plate. In the process of the temperature gradually dropping, the flavors soak into the food and it tastes good even after it cools down. So you can enjoy a new flavor the next day.<\/p>\n\n\n\n<p>Be careful when handling earthenware pots because they are vulnerable to sudden temperature changes and may crack. When putting it on the fire, the trick is to start with low heat and increase the heat as the pot warms up. Also, make sure the bottom of the pot is not wet before putting it on the fire.<\/p>\n\n\n\n<p>A lively conversation around the pot<\/p>\n\n\n\n<p>In the old days, there was a custom of eating around a hearth.<\/p>\n\n\n\n<p>It seems that people used to gather around the hearth to warm themselves, light the room, and have conversations with their families. Today, our lifestyles have changed and we are eating more and more meals separately. However, when it comes to nabe, we eat together with our family and friends around the pot.<\/p>\n\n\n\n<p>We open the lid of the earthenware pot and smile at the steam from the oden. First, we toast with beer and the warmth of the food encourages conversation, and a moment of family togetherness is born. How about a hot pot of oden to warm your body and soul for tonight&#8217;s meal?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is the best season for oden? It is said that the popularity of oden skyrockets in autumn when it gets a little chilly and around the time of the Great Cold, Daikan \u5927\u5bd2,&nbsp; one of the 24 solar terms in the ancient Japanese calendar. Watching sports on TV during the long autumn nights. Oden &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.kamaboko.com\/en\/2166-2\/\"> <span class=\"screen-reader-text\">Oden and Kamaboko<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2167,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-2166","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-kamaboko","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2166"}],"collection":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/comments?post=2166"}],"version-history":[{"count":3,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2166\/revisions"}],"predecessor-version":[{"id":2176,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2166\/revisions\/2176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media\/2167"}],"wp:attachment":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media?parent=2166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/categories?post=2166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/tags?post=2166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}