Miso Oden (Stewed Vegetables and Fishcakes with Miso) ｜ Our Regional Cuisines

Aichi Prefecture

Miso Oden (Stewed Vegetables and Fishcakes with Miso)

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

Image Source : Aichi's 50 Local Recipe Collection
DOWNLOAD

Main lore areas

All of Aichi Prefecture
Main ingredients used

Hatcho-miso, Daikon radish, Egg, Konjac (=yam cake), Grilled tofu

History/origin/related events

The important ingredient for the cuisine in Aichi Prefecture is bean miso (red miso), like Hatcho-miso, Aichi’s typical miso. ‘Koji’ mold is bred with soy beans to make soy bean ‘koji’ mold, and fermented and aged for a long time to make bean miso. It is fermented at least a year, or sometimes 2~3 years. Bean miso is rich in flavor and has sourness and unique bitterness. Hatcho-miso is one of the brand of bean miso.
Hatcho Village (current Hatcho-cho in Okazaki City), the origin of Hatcho-miso, is located ‘hatcho’ (about 870m) away from Okazaki Castle, where Tokugawa Ieyasu was born. It was easy to obtain ingredients for miso, like soy beans and salt, because it was a transportation hub where Tokaido and the Yahagi River are crossing over.
‘Miso Oden’ is a unique dish in Aichi Prefecture used bean miso. A miso pot is placed in the middle of clay pot with stewed ingredients, and you dip the ingredients into a miso sauce when you eat. It is said that originally ‘oden’ was not a stew, but its root was ‘miso-dengaku’, skewered ingredients served with miso sauce. In Edo (current Tokyo), the ‘oden’ stewed with soy sauce soup stock was prevailed (it was also called ‘Kantou-ni’ when we mention about common ‘oden’ with soy sauce soup stock.), but in Aichi, dipping with miso was rooted.
Opportunities and times of eating habits

It is served throughout the year, but it gets more popular during cold winter.
How to eat

Place a miso pot, with miso sauce inside, into a clay pot, then add ingredients you like (e.g. daikon radish, ‘satoimo’ (=Japanese taro), Konjac (=yam cake), grilled tofu) around the miso pot and stew with ‘dashi-jiru’ (=Japanese soup stock liquid). Once boiled, dip ingredients into sauce to eat. Miso sauce is made from bean miso (red miso), sugar, ‘mirin’ (=sweet rice wine) and sesame seeds mixed together, and taste varies with each home. You can take ingredients from the clay pot, then put miso sauce on top after.
This is the traditional way to eat ‘Miso Oden’, but the increasing number of the restaurants are now preparing ‘Miso oden’ with stewing ingredients with bean miso soup stock.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is also popular among children because it is served in the school lunch. When you buy ‘oden’ at the convenience stores in Aichi Prefecture, you will always get a miso sauce. It is that common.

RECIPE

Ingredients (4 servings)

Daikon radish 1／2
Satoimo(=Japanese taro) 8
Konjac (=yam cake) 1
Grilled tofu 1
‘Chikuwa’ (=fish cake) 4
Red miso 80g
Sugar 4tbsp.
Mirin(=sweet rice wine) 1tbsp.
Sesame seeds 1tbsp.
[A] ‘Dashi-jiru’ (=Japanese soup stock liquid) 800ml
[A] Light soy sauce 50ml
[A] Mirin(=sweet rice wine) 2tbsp.

How to cook

1. Peel daikon radish and slice into 3cm (1.2 inches) of thickness, then par-boil with rice water. Peel ‘satoimo’ and par-boil with water mixed with a little of vinegar.
2. Cut konjac evenly into four, then cut diagonally to make triangle shape. Par-boil to remove scum.
3. Cut grilled tofu evenly into four pieces. Cut ‘chikuwa’ into half.
4. Put A into a clay pot and add ingredients 1~3 into it to stew.
5. Place a container at the center of the clay pot, and pour miso sauce to warm.
6. Once all ingredients are stewed, dip ingredients into miso sauce to eat.

Recipe Arrangements

You can put miso sauce after taking ingredients on your plate. /Add ‘satoimo’ after other ingredients are stewed so that ‘satoimo’ won’t break while being stewed./ You can add one tablespoon of vegetable oil into miso sauce for richer flavor.

provider : Aichi's 50 Local Recipe Collection

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Miso Oden (Stewed Vegetables and Fishcakes with Miso) ｜ Our Regional Cuisines

Aichi Prefecture