Oden with Shizuoka style, Shizooka oden

Oden is one of popular dishes in Japan.
People eat it in their home, izakaya or at oden stand.
Also convenience stores sell oden in winter.

As a oden we cook ingredients with broth.
"Oden dane (ingredients for oden)" have variations depending each region but there are common ones.
They are boiled eggs, meats of sinew, atsuage (deep fried thick tofu), konnyaku (paste made from devil's tongue), daikon (a sort of radish), chikuwa (a fish paste cooked in a tube shape like bamboo), and kombu seaweed (also we use it for making broth).
We mostly eat it with mustard paste.

In addition, Oden in each regions have their specialty.
This time, I like to tell you about famous "Shizooka oden", the style of oden in Shizuoka prefecture.

For Shizooka oden (Shizooka comes from Shizuoka with Shizuoka dialect), chicken or beef meat is used for broth.
All ingredients are skewered with bamboo skewer.
Special ingredient of Shizooka oden is "kuro hanpen (a pounded fish cake with black color)".
The black color comes from meat of sardine or mackerel.
Shizuoka prefecture faces to the Pacific Ocean, so kuro hanpen or other ingredients of seafood are abundant in the oden.
Finally we add dried fish powder or green dried seaweed on the oden and eat it.

In Shizuoka city there is famous Shizooka oden spot "Shizuoka oden yokochou (Shizuoka oden street)".
Oden izakayas line along the street, and each izakaya are filled with local customers or tourists at night.
Also you can eat Shizooka oden in small local oden restaurants or even candy shops for children.
In summer, children in Shizuoka enjoy eating the oden with kakigouri (shaved ice with various syrup on it) or ice cream.

Besides there, you can find Shizooka oden in many places in Shizuoka prefecture.
How about a trip to Shizuoka for searching Shizooka oden?