Contents
Basic Information
In Japan, traditional local cuisine includes simmered dishes. These dishes are characterized by being simmered in broth made from seafood. Representative dishes include “oden” and “jiebu-ni.” Especially “oden” is a popular dish often enjoyed with sake or other alcoholic beverages.
Oden
Oden is a traditional Japanese stew. Various ingredients are simmered for a long time in a broth made from bonito flakes and kelp. Ingredients include fishcakes like Satsuma-age, hanpen, and grilled chikuwa, meatballs, konnyaku, daikon radish, taro, ganmodoki, beef tendons, boiled eggs, and thick fried tofu. The ingredients and dipping sauce for oden vary by region and household. It is often served as a side dish to accompany alcohol at “oden shops”, and is also sold at convenience stores, food stalls, and supermarkets.
Kinpira Gobo
Kinpira Gobo is a traditional Japanese side dish made by thinly slicing burdock root and stir-frying it in a sweet and spicy sauce made of sugar and soy sauce. The basic seasonings include mirin, sake, sugar, and soy sauce.
Japanese Rolled Omelette（Tamagoyaki）
Tamagoyaki, a type of Japanese omelette, is made by mixing eggs with dashi (soup stock) and then frying it. It specifically refers to the style that contains a lot of soup stock, and is known for its soft, Western-style flavor. The cooking method involves beating eggs well, adding dashi soup stock, and then frying and rolling the mixture a little at a time in a pan greased with oil.
Jibuni
Jibuni is a traditional dish of Kanazawa City in Ishikawa Prefecture, Hokuriku region, mainly composed of duck or chicken. The meat is thinly sliced and coated in flour, then stewed in a soup seasoned with soy sauce, sugar, mirin, and sake, along with shiitake mushrooms and leafy greens. Wasabi is often used as a condiment.
Karashirenkon
Karashirenkon is a local dish from Kumamoto Prefecture. Lotus root is stuffed with spicy miso, coated in flour and egg, then fried in oil. Lotus root is known for its blood-boosting effects, and mustard can stimulate the appetite. This dish has been made in general households in Kumamoto since ancient times for occasions such as New Year’s. Now, the dish has become so famous that there are even specialized Karashirenkon stores.
Vinegared Dish (Sunomono)
Cucumber sunomono is a traditional Japanese dish where thinly sliced cucumber is marinated in vinegar. It’s one of the indispensable salad dishes in Japan, especially in the summer. The crunchy texture of the cucumber is enhanced, and the vinegar gives it a refreshing flavor.
