Why is "Oden" Called "Kanto-ni" in Kansai?
2025年01月25日 14:36
In Kansai, the dish we now call "Oden" was originally known as "miso dengaku," a dish of tofu coated with miso and grilled, until the Taisho period (1912–1926).
However, after the Great Kanto Earthquake on September 1, 1923, many chefs from the Kanto region fled to Kansai, bringing their version of oden with them. Over time, Kansai locals began referring to this Kanto-style oden as "Kanto-ni" (Kanto stew).
There are, however, various theories about how the name originated. Here are some of the most common:
Theories about the Origin of "Kanto-ni":
It refers to a stew dish "brought from Kanto."
It spread due to Kanto residents who relocated to Kansai following the Great Kanto Earthquake.
It may have been popularized by Chinese visitors in the Edo period who referred to it as "Kanto-touni" (a stew spreading from Kanto).
Differences in Flavor and Ingredients:
One notable difference between Kanto's "Oden" and Kansai's "Kanto-ni" is the seasoning. Oden in Kanto features a stronger, saltier flavor that deeply soaks into the ingredients, while Kanto-ni in Kansai uses a lighter soy sauce for a sweeter taste unique to the region.
The ingredients also vary between the two regions. In Kansai, whale meat or beef tendon are common inclusions, with beef tendon often being essential. Meanwhile, in Kanto, ingredients like hanpen (soft fish cake) and chikuwabu (wheat gluten cake) are typical. Many Kansai locals are unfamiliar with chikuwabu, making it a unique feature of Kanto-style oden.