Okinawa’s warm climate allows it to be enjoyed year-round, not just in winter. The region boasts numerous oden specialty restaurants and izakayas dedicated to this dish. While its exact origins remain unclear, various theories suggest that oden became popular after the war as Japan’s cultural influence grew in Okinawa. While locals typically enjoyed oden in winter, you can savor the Okinawan oden year-round, offering a taste of local culture and history. Keep reading to learn more about this delicious and distinctive dish that has become a beloved part of Okinawan cuisine.
What is Okinawa oden?
Okinawa oden is a well-balanced dish that contains root vegetables, leafy vegetables, pork, and other ingredients. The defining feature of Okinawan oden is its unique ingredients, particularly pork. While it includes common oden staples like daikon, konnyaku, and eggs, the highlight is Tebichi (pig’s trotters), a signature ingredient in Okinawan cuisine. Simmered until tender and rich in flavor. Locals serve Tebichi in generous portions and is packed with collagen, making it especially popular among women. Many specialty shops enhance the dish with extra broth, creating a deeply flavorful experience that keeps people coming back for more.
Okinawa oden History
Okinawan oden emerged after the Pacific War as Japanese cuisine became more popular in Okinawa. Initially served in izakayas, it later became a home-cooked dish and evolved into its current form. The use of pork, especially Tebichi (pig’s trotters) and Soki (pork ribs), stems from Okinawa’s historical ties to Chinese cuisine during the Ryukyu Dynasty. While they banned beef consumption in the Edo period, pork remained central to Okinawan food culture. It originated from stewed pork dishes. Locals developed Okinawan oden into a unique, year-round B-class gourmet dish featuring pork and other distinctive ingredients.
Points to keep in mind when eating Okinawa Oden
Tebichi (pork trotters) are braised for a long time until tender, rich in collagen, and have a jelly-like texture. Many ingredients are also pork-based, such as soki (pork ribs) and sausages. Leafy vegetables are also important, and you can enjoy seasonal greens such as lettuce and bok choy in a crisp state.
Broth and seasoning are also important. The broth of Okinawa Oden is simple, based on bonito flakes and seaweed, but the umami of tebichi and seaweed is added to create a deep flavor. Seasoning is generally simple, using salt, soy sauce, and mirin.
FAQ
- Do you eat oden in Okinawa’s hot climate?
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Okinawa oden is eaten and enjoyed all year round, not just in winter.
- What are the characteristic ingredients of Okinawa oden?
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The main ingredient of Okinawa oden is pork, especially “tebichi” (pig’s trotters). It is also characterized by the liberal use of leafy vegetables.
- How is it different from regular oden?
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Okinawa Oden is characterized by its pork-based ingredients, and the broth also makes use of the umami of pork. It also uses a lot of leafy vegetables, which gives it a healthy aspect.
Okinawa oden Restaurant
Ofukuro
Ofukuro, a beloved Okinawan oden restaurant in Urasoe City, is reopening after closing last year. Established around 50 years ago, it was popular for its all-you-can-eat Okinawan-style oden and homemade side dishes. Under new ownership by President Yoshimoto, who learned the original recipes from the founders, the restaurant will maintain its traditional flavors and atmosphere. They also updated the pricing from 2,500 yen to 3,500 yen for two hours of all-you-can-eat and drink.
Takeaway
Okinawa oden offers a unique taste of the island’s rich culinary heritage, combining tender pork, flavorful broth, and a variety of local ingredients. Whether enjoyed in a cozy izakaya or as part of a traditional home-cooked meal, this dish is a must-try for anyone seeking an authentic Okinawan experience. We hope that when you visit Japan, you’ll have the chance to savor Okinawa oden and enjoy the warmth and tradition it brings to the table. Don’t miss the opportunity to taste this delicious local specialty!
If you’re drawn to unique, hearty dishes like Okinawa oden, be sure to explore other regional specialties across Japan— such as Tebichi soba and Soki soba each offering a delicious glimpse into the local culture and flavors.
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