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Oden is a dish in which a variety of ingredients such as tofu, eggs, white radish, fried fish paste, and potatoes are boiled together in a large pot of seasoned fish broth. Hot mustard is served as a condiment.

Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth.

Oden is a Japanese stew in which a variety of ingredients are simmered together in a pot of seasoned broth.
Oden still is representative of a popular food.
It is important that the broth simmers slowly and does not boil, as boiling will make it get cloudy.

Tofu: Soy milk curdled by bittern.
Egg: Peel the shell off a boiled egg, then simmer the egg in the soup stock.
Hanpen: Hanpen, which is square-shaped, is made from fish paste and grated yam. It was a soft feeling.
Japanese white raddish: The Japanese white raddish is one of the ingredients used in oden.
Many people like it for its tenderness and the teste it gets from the soup stock.
Ganmodoki: Ganmodoki is fried crushed tofu mixed with various ingredients.
This name was derived from the taste it gives, which is that of wild goose.
Chikuwabu: Chikuwabu is one of fu, a bread-like ingredient made of wheat gluten.
Chikuwabu is mainly used in the Kanto area.

おでんは、豆腐、卵、大根、さつま揚げ、じゃがいもなどの様々な材料を、味をつけた魚のだしが入った大鍋で一緒に煮込んだ料理です。からしが薬味として出されます。

おでんは日本でよく冬に食べられている料理で、ゆで卵・大根・こんにゃく・ちくわなど様々な具材をつゆに入れて煮込んだ料理である。

おでんとはだしに様々な具を入れて煮込んだ料理です。
おでんは今も昔も変わらない庶民の味の代表格です。
だしは煮立たせると濁りが出るので、とろ火でゆっくり煮るのがポイントです。

豆腐：豆腐は豆乳をにがりで凝固させたもの。
卵：殻をむいたゆで卵を煮たもの。
はんぺん：魚肉のすり身に、おろしたヤマイモを混ぜてよくすり、四角形にした練り物。ふんわりとした舌触り。
大根：ほぼ全国で用いられる代表的な具。だしが染みた柔らかい食感が人気。
がんもどき：豆腐をつぶし、具を加えて揚げたもの。雁の味に似せたことからこの味になった。
ちくわぶ：小麦粉に水と塩を加えてこねて作った生麩の一種。おもに関東のおでんに入っている。