Broadly speaking, both are "pot dishes".

But the details are different.

"Nabe cuisine" is roughly divided into the following three categories: 1. Boiled food - as the name suggests, it means boiling vegetables in water, with the lightest taste. The representative is "ちりNabe" (boiling cod, tofu, and vegetables in water) 2. Thin taste

-----As the name suggests, the soup tastes lighter, which means oden.

3. Strong flavor-----As the name suggests, the soup has a stronger flavor, which is representative of sukiyaki.

In terms of ingredients, oden and sukiyaki are also different.

Oden has a very early origin, which can be traced back to the Heian period. It was originally used to cook tofu and was only enjoyed by government officials.

Roughly, tofu is cut into pieces, cooked in soy sauce soup, and then eaten with miso.

And the oden you see now is actually an improved version after the Great Kanto Earthquake in the Taisho era. During the Great Kanto Earthquake, all the tofu factories collapsed, so the people didn't have so much tofu to eat, so they made all kinds of miscellaneous things.

Put them together in a pot and cook them, then spread them with miso and eat them.

Sukiyaki originated later, but it was originally for eating meat.

Sukiyaki appeared around the late Edo period.

In the middle of the Edo period, the Tokugawa shogunate banned killing, but the common people still wanted to eat meat, so they secretly stewed meat and various fish, shrimp and shellfish that were not prohibited by the shogunate on big shovels.

Anyway, it’s all stewed. It’s impossible for the official to check one by one, right? Why put it on the big shovel? Because the livestock breeding at that time was still very backward, and most of the meat we got was wild beast meat, which was stewed in the pot at home.

It will take several days for the stench in the house to dissipate.

Later, after the ban on meat was lifted in the Meiji Era, sukiyaki gradually became beef-based.