A Japanese national food,
playing an important part in the hot pot tradition


Hot pots are representative of Japanese winter. People can pick from a variety of simmering ingredients such as vegetables, fish, meat, and tofu, all in one pot. With well-balanced nutrition and an unlimited combination of ingredients, there are regional hot pot variations which are a comfort food for many people.
Oden is one variety of hot pot. Various ingredients such as daikon radish, eggs, and konjac are simmered in broth. Oden is a popular dish throughout Japan, and is even sold in convenience stores during the fall and winter seasons. It is a beloved national cuisine. Depending on the region or family, different recipes are enjoyed, such as making broth with dark soy sauce or pouring ginger sauce on ingredients. Oden is fascinating because of its diversity in both cooking and eating customs.

Surimi products that add umami and richness to the broth

Surimi (fish meat made into a paste) is turned into a variety of fishcake products that are essential to oden. Simmering surimi makes the broth taste richer and adds a depth of flavor. Shimane Prefecture, which faces the Sea of Japan, is abundant with fishing grounds, so each region features a variety of unique local surimi products in their oden.

The surimi products from Izumo-no-kuni Taisha Syokuhin Co., Ltd. stand out for their pleasant texture and delicate flavors. Cod and red snapper is used as the base meat, and seasonal local fish such as flying fish and deep-sea porgy are also added. These surimi products taste great as is, but their flavor becomes even richer when used in oden. Each product can take center stage in your dish: “chikuwa” which is made from flying fish and grilled to a golden color; “tofu-age” which is tofu blended into fish surimi and deep fried; and “gobo-ten” which has a pleasant crispiness. Please savor and enjoy their different textures and flavors.