B-class classics
Himeji Oden
- 28Hyogo
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- 28Hyogo
Dish log
Himeji oden, eaten with ginger soy sauce poured over it or used as a dip.
Dish profile
About this dish
- Main ingredients
- Daikon radish, knotted kombu, chikuwa, konnyaku, ito-konnyaku (konnyaku noodles), boiled egg, gobo-ten (burdock fish cake), hira-ten (flat fried fish cake), beef tendon, ginger soy sauce
- History and origin
- Himeji City was originally a producer of ginger and soy sauce, and the surrounding area was also a soy sauce-producing region, which is thought to have led to the custom of using ginger soy sauce with oden. Whether it is rich, sweet kantodaki or lightly seasoned oden, if ginger soy sauce is used it is called "Himeji Oden," and this name is said to have been given in 2006 by volunteers of the "Revitalizing the Town through Himeji Food" initiative.
- When it is eaten
- Besides usually being made and eaten at home, it is also eaten at celebrations such as autumn festivals and framework-raising ceremonies. Some households chop up leftover ingredients and put them in okonomiyaki.
- How it is eaten
- Parboiled ingredients are simmered in an oden broth of dashi, soy sauce, and mirin, and eaten either with ginger soy sauce poured over them or dipped in ginger soy sauce diluted with the oden broth.
Sources
- 姫路おでん 兵庫県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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