Ishikawa Prefecture is said to have the highest consumption of oden in Japan, and the slightly sweet and gentle-tasting Kanazawa oden is loved by many. Oden is often associated with winter, but in Kanazawa it is eaten all year round.

Let's explore the characteristics and history of Kanazawa oden.

Characteristics of Kanazawa Oden

The definition of Kanazawa oden by the Kanazawa Oden 50th Anniversary Association is that it uses ingredients from Kanazawa and can be eaten all year round. There are no set rules for the dashi stock used in Kanazawa oden, so each dish's unique characteristics shine through.

Kanazawa oden, which can be enjoyed all year round using seasonal ingredients, is popular among locals. Kanazawa oden, which contains not only Kaga vegetables but also rare ingredients, is a dish you should definitely try.

Let us introduce the ingredients used in Kanazawa oden.

Kanazawa chrysanthemum

You can enjoy the crisp texture and flavor of chrysanthemum. It is easy to eat as it has almost no bitterness or strong flavor that is characteristic of chrysanthemum. Kanazawa chrysanthemum can be eaten raw and is often used in salads.

Gensuke radish

Gensuke daikon, one of the Kaga vegetables, has a cute, chunky appearance. It is a type of daikon with a soft texture that does not fall apart easily when boiled. Its sweetness is enhanced by stewing, and it absorbs the broth well, making it the perfect ingredient for oden.

Red Roll

Akamaki is a vibrant kamaboko with a red and white swirl pattern. Akamaki, which is also used in osechi cuisine, adds color to Kanazawa oden. You can enjoy the deep flavor of the seafood and dashi broth.

Steamed

Fukashi is a traditional Kanazawa food made by steaming minced fish. It looks like a fish cake and has a soft texture. It is an ingredient that absorbs dashi well.

Kurumafu

Named for its resemblance to a wheel, this large wheat gluten has been passed down in Kanazawa for a long time. It is one of the essential ingredients in Kanazawa oden. The wheel-shaped wheat gluten has soaked up plenty of the broth used in Kanazawa oden, making it a dish that you can really taste the umami of. When you bite into it, the broth overflows in your mouth.

Hirozu

In Kanazawa, hirozu is a type of tofu called ganmodoki. Hirozu is a hearty dish filled with ingredients such as shiitake mushrooms, carrots, and ginkgo nuts. It is soaked in dashi, and the flavor spreads in your mouth when you put it in your mouth.

Meguisu Fish Ball

Kanazawa oden also contains meatballs made from ground up "nigisu." "Nigisu" is called "megisu" in Ishikawa Prefecture. It is caught throughout the year and boasts one of the highest catches in Japan.

Shellfish

The clam is a standard ingredient in Kanazawa oden. It has a chewy texture and a unique sweetness. Use a toothpick to remove the liver and enjoy. After eating the clam meat, try drinking the broth that has accumulated in the shell. The rich flavor of the clam goes well with the broth, making for an excellent taste.

Crab noodles

In the winter, when crab fishing is allowed, you can eat Kanazawa Oden's signature dish, crab noodles. Crab noodles are a luxurious dish that uses a whole "koubakogani" (hairy box crab). It is a high-class ingredient that allows you to enjoy the crab miso and crab meat together.

The History of Kanazawa Oden

The origin of oden is said to be "dengaku," which is tofu cut into clapper-shaped pieces and grilled on bamboo skewers. The word originates from the ladies' language of "dengaku." Ladies' language is secret language used by ladies who served in the imperial court and other places. It is said that the word "o" was added to dengaku to make it more polite, and the "raku" was omitted to create "oden."

Oden first became available in Kanazawa at the end of the Meiji period. It is said that it was first served in restaurants during celebratory events in Kanazawa.

Oden first became available in Kanazawa when it became popular in Tokyo. At the time, oden was strongly flavored with soy sauce to suit Tokyoites' tastes, and the stewed ingredients were dark brown.

Lightly flavored oden boiled in dashi stock began to be served in the latter half of the Taisho era. When Tokyo's oden was introduced to the Kansai region, it was called "Kansai-ni" (Kansai-boiled), and it is said that it was boiled in dashi stock to make it more palatable, and then dipped in soy sauce.

The Great Kanto Earthquake was the trigger for light-flavored oden to spread throughout the country. It became popular when Kansai-style oden was served at soup kitchens. It was after the earthquake that Kanazawa oden began to stand out.

It is said that the first restaurant with an oden sign appeared in 1923. From the late Taisho period to the early Showa period, Kanazawa experienced a major oden boom. The background to this was the spread of the habit of casually enjoying eating out, and the economic downturn led to a desire to eat cheap and efficient food.

Then, in 2009, it was featured on an NHK program as having the highest number of oden restaurants per capita in Japan, which made it famous nationwide. Since then, it has been featured in various media outlets.

Tourist information and access for Kanazawa City, Ishikawa Prefecture

Kanazawa City, where you can eat Kanazawa Oden, has many tourist attractions. One of the most famous tourist spots in Kanazawa is Kenrokuen Garden.

Kenrokuen is one of the three most famous gardens in Japan, along with Kairakuen in Mito and Korakuen in Okayama. Kenrokuen was created over a long period of time by successive feudal lords of Kaga as a representative feudal garden of the Edo period. Kenrokuen is a stroll-style garden with a pond, an artificial hill, and a pavilion on a vast area of land.

Kenrokuen is loved by many tourists as a garden where you can enjoy the beauty of every season. Kenrokuen also holds regular light-up events, allowing you to enjoy a fantastical space that is different from the daytime. Other highlights include the Firefly Viewing Event held in the summer and the Nagatsuki no Dan, where you can enjoy the full moon in the fall.

Kanazawa City, which is attractive for its gourmet food and sightseeing, is easily accessible. It can be reached in about 2 hours and 30 minutes by Shinkansen from the three major metropolitan areas of Tokyo, Nagoya, and Osaka.

We also recommend taking a leisurely drive to Aichi. Find the best way to get there.

Location of Kanazawa City, Ishikawa Prefecture

summary

Kanazawa oden has a gentle taste that comes from the region's unique dashi stock. Kanazawa oden, which allows you to taste delicious Kaga vegetables and is comforting, is popular not only with locals but also with tourists. In winter, high-quality crab noodles are added to warm both the body and the soul.

If you visit Ishikawa, be sure to try Kanazawa oden.

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