“That ingredient” that is essential for ginger miso oden

Oden ingredients vary depending on the store, but the standard ones are Nemagari-dake mushrooms, konnyaku, daikon radish, and above all, ''daikakuten''. This large cube tempura is an essential ingredient for ginger miso oden. It is a paste similar to thinned fish cakes, but it has a relatively quick shelf life of 5 days, so it is rarely seen outside of Aomori. This Daikakuten was first made at a long-established kamaboko shop in Aomori City. It is said that it was created a long time ago in response to an order from a food stall that asked for the fish cakes to be thinner so that they could be served on skewers more easily. Aomori's style is to use Tsugaru miso as the base of the sauce. The rich flavor of red miso goes well with the oden, which absorbs plenty of soup.

This time of year it gets colder with each passing day. Eat plenty of ginger miso oden to warm your body to the core.