Oden is a type of nabe or hotpot. Nabe may be the ultimate Japanese comfort food. Nabe is the name of the vessel, or pot, that the food is cooked in. Once the temperature dips in the fall, families across the country pull out their nabe pots.
There are a variety of ingredients in oden, but the defining one for me are the fish based "dumplings". White fish, or even shark (confirm) is ground into a paste and then deep fried.
You will also find daikon radish, hard-boiled eggs, tofu, tofu that has been deep-fried, and a wheat gluten item called "fu".
The ingredients are kept warm in a dashi based broth. From here there are regional differences. In Kansai, near Kyoto, you will find a delicate, light salt-based broth.
Around Tokyo, in the Kanto region, the broth is usually much darker, as it is rich in soy sauce.
The oden at Ogura in Ginza is in the Kansai style. This allows the ingredients to speak for themselves. Ogura is popular with the locals and getting a seat may be difficult. However, they have just opened their first "shiten" or branch in Nihonbashi.
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