When Dashi Fills the Air
When the weather turns cold, I find myself craving oden, a classic Japanese winter dish that brings warmth and comfort like no other. The savory aroma of dashi broth fills the kitchen, and the slow-simmered daikon, fish cakes, and tofu soak up all the umami goodness. It’s the kind of food that relaxes both body and soul — gentle, nourishing, and deeply satisfying.
Oden is a Japanese one-pot dish often enjoyed during the colder months. If you’ve ever been to a convenience store in Japan, you might remember the aroma and the square pot near the register — yes, that one! It also reminds me of scenes of older business people gathering at oden restaurants after work, enjoying oden and sake to soothe their weary minds and bodies.
A light dashi broth made from kombu (kelp) and katsuobushi (bonito flakes) serves as the base, and various ingredients are simmered slowly until tender — daikon radish, boiled eggs, konnyaku (yam cake), chikuwa (fish cake), and tofu are some of the most common. Every household has its own version, and every bite tastes like comfort.
I make oden at home a few times a year — simple, cozy, and just the way I like it. The broth gently bubbles, the daikon turns translucent, and the kitchen fills with that unmistakable scent of dashi. Mmmh.
Tools used in the oden making
