But to most Japanese, oden is a hearty staple of fish paste, tofu and vegetables all thrown together into a huge pot brimming with kelp stock. Here's a beginners' guide to the delights of the oden pot. Maki Nibayashi Tamago Egg. Tako Octopus leg on a stick. Ganmodoki These little brown balls are tofu mixed with crushed yamaimo and chopped vegetables, and usually deep-fried.
Most oden places make their own mixture so expect a difference depending on the stall or restaurant.
It is, however, one of the most popular ingredients because it absorbs the soup and adds a certain extraordinary flavor. Fukuro Also called kinchaku, these fried tofu pouches stuffed with mochi or vegetables were ingeniously created as a substitute for fish in places where there were no fish to be caught. The stuffing varies from region to region. It's mostly an East Japan thing and Kansai people have never heard of it. Tsumire Fish, egg, flour and salt, all made into a paste and rounded into balls.