It’s been cold in Tokyo and we had hot pots three times this week. Buta shabu shabu, imoni of taro root, beef, and vegetables, and oden, a hot pot of fish cakes. The style of oden we did was based on the fish cakes of the Hokuriku region including Toyama and Ishikawa.

The colorful tai sea bream cake we picked up at Toyama Station at Hokuya supermarket which is in the Maroot building on the south side of the station. Some of the other fish cakes we picked up at Hyakuban Mart, 100 Mart, which is in the Kanazawa Station. The kobumaki is kombu wrapped around fish cake and akamaki is the red fish paste rolled around white paste. The fish cake is called kamaboko. There are many styles of kamaboko including the kobumaki and the akamaki.

There are two restaurants inside Kanazawa Station serving the local oden. Kuroobi, which always has long lines, or Chikuwa which is a casual stand. Nearby Ohmi Market also serves 🍢 oden.

Oden is also a meal that comes together quickly. Simply make dashi and add in the fish cakes. To this I also added fried tōfu, shirataki noodles, boiled eggs, and daikon I had simmered before adding to the hot pot. The only thing I didn’t have in the house is kurumabu, wheat gluten in a round shape like a tire. It is a classic part of the style of oden from Hokuriku. My kid was disappointed. I am a bad mother. 🤣

On the side we include yuzu kosho – a salty chili paste made with yuzu peel and kanzuri – a fermented red chili paste from Niigata. Both add a kick to the fish cakes. One could also serve it with karashi Japanese mustard which is the classic condiment.

The hot pot I used is for oden. There is an insert that divides the pot into four sections to help keep the ingredients organized.

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