Oden originated in Japan and can be said to be the most down-to-earth national cuisine of the island country.

At the end of the last century, the Japanese convenience store Lawson introduced oden to mainland China for the first time and named it "Aodian". Soon after, the retail giant 7-ELEVEN also brought oden to the streets and called it "good stew". The two made

The coveted translations all come from the Japanese pronunciation of oden.

Oden is a favorite snack of Japanese people. Its real name is Oden, which is a cuisine originating from the Kanto region of Japan.

Usually the materials include eggs, radishes, potatoes, kelp, ____, fish balls, bamboo wheels (fish or bean products), etc. Each of these materials are placed in separate iron grid pots (boxes), and

The broth made from kelp and bonito flowers is simmered over low heat. After cooking, some people like to eat it plain, while others like to dip it in the sauce.

The methods of making oden vary from region to region in Kanto.

However, unlike ordinary pot dishes, oden is easy to make and the ingredients can be put into the soup at any time.

Therefore, this dish is especially popular in winter.

In Japan, oden can be bought and eaten at convenience stores or roadside stalls.

Oden is also very popular in Taiwan, China, where it is also commonly known as black wheel. This is a generalization caused by the sibilant side sound in Taiwanese.

In fact, most of Taiwan's oden is no longer the original Japanese taste, and there are considerable differences in the ingredients used.

Extended information: Historical development Oden, whose original name is "Oden" in the Kanto region, is a traditional art form produced in Japan's Heian period and used to pray for blessings. There are scenes of dancers on stilts praying for a good rice harvest, so people also regarded it as "Oden" at the same time.

A kind of tofu dish skewered on bamboo sticks and grilled that appeared in the early days is called "Tofu Tian_". This is probably the earliest prototype of Oden.

During the Heian period, Japanese people often dipped tofu introduced from China into sea salt, skewered it with long bamboo skewers, and grilled it directly on the charcoal fire. In the Muromachi period, people would spread miso and other sauces on the grilled tofu.

To increase the flavor, gradually the ingredients are not limited to tofu, but also include taro, eggplant, konjac, etc. This type of food is collectively called "Miso Field_".

During the Edo period, Japan's economy was unprecedentedly prosperous, and its degree of centralization reached its peak. Numerous infrastructure projects attracted countless immigrants.

In the early days of Edo's fortification, most of the men did not have families and lacked women to take care of the housework. They could only solve the problem of food and clothing by themselves. Therefore, miso fields, nigiri sushi, tempura and kabayaki eel are convenient, fast, nutritious and delicious.

The food was the same, which greatly satisfied the Edo people who lived a fast pace of life at that time, and also ushered in a beautiful era of great development.