Oden Sumiyoshi Shinsaibashi / おでん すみ吉 Blog

"Nerimono" refers to a variety of fish paste products, such as kamaboko (fish cake), chikuwa (grilled fish paste tube), and tsumire (fish meatballs). These delicacies are made by grinding fish meat, mixing it with salt and other ingredients, shaping it, and then heating it to form a firm, gel-like texture. Nerimono is loved for its unique flavor and the ease of preparation, making it a staple in Japanese cooking. Popular types of nerimono include chikuwa, kamaboko, datemaki (rolled sweet omelet with fish paste), hanpen (soft fish cake), tsumire, and satsuma-age (deep-fried fish cakes). The origins of nerimono in Japan date back to the Heian period (794–1185). Interestingly, similar practices existed worldwide, where people would mix fish with salt, mold it onto sticks or bamboo, and roast it over an open flame. No Japanese oden (hot pot dish) is complete without nerimono. The oden broth enhances the flavor of ingredients like chikuwa, satsuma-age, hanpen, tsumire, and goboten (burdock root wrapped in fish paste). Depending on the region in Japan, the type of nerimono used in oden varies, showcasing the rich cultural diversity of Japanese cuisine. When you try oden in Japan, don't miss the opportunity to savor the delicious nerimono—it’s a taste of tradition that you’ll never forget!