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Miso Oden - This is a feature!
- Cooking method
- arrange
- Regional origin
- miso
- Standard souvenir
Oden from pubs to convenience stores = miso is common sense in the Tokai region
It is divided into two types: one that is simmered in soybean miso stock, and the other that is simmered in soy sauce stock, so-called Kanto-ni, and then sprinkled with miso. The former is common in pubs and the like, while the latter is common at home. In Mikawa and Owari, the cooking method of stewing with soybean miso takes a long time, so at home it is common to use seasoned miso in tubes. Kakufu and Namafu, which are unique to this region, are sometimes used.
Origin
It is thought to have evolved from doteyaki, but its exact origins are unknown. Miso Oden, which is tofu coated with miso, and nai dengaku, which is a set of vegetable rice, have also been popular as a local specialty since the Edo period.
Popularity
The adoption rate at izakaya bars is high, and since seasoned miso in tubes has become commonplace since the Heisei era, it has become easier to eat at home. Even at convenience stores nationwide, oden from the Tokai region usually comes with a small bag of miso.
Cooking by stewing with soybean miso takes a long time, so at home it is common to use seasoned miso in tubes.