The Origins of the Name
There are several theories about why the dish came to be called Kanto-daki. One theory suggests that the name was adopted to distinguish it from dengaku, a traditional dish that was originally also called oden.
Another theory traces the name to Guangdong-style cooking from Chinese cuisine. Interestingly, although the term Kanto-daki became familiar in Kansai, it is not widely used as a name for oden in the Kanto region itself.
A Dark Broth with a Surprisingly Light Flavor
Kanto-daki developed alongside the introduction of dark-colored soy sauce. Its broth therefore has a noticeably deep color, which gives the dish a hearty appearance.
Despite its dark appearance, however, the broth has a relatively light yet deeply savory flavor. The contrast between its rich color and delicate taste is one of the characteristic features of Kanto-style oden.
Classic Ingredients to Try
In addition to familiar oden ingredients, Kanto-style oden is associated with ingredients particularly characteristic of the Kanto region.
Hanpen is a soft, steamed cake made from white-fleshed fish paste. Chikuwabu is another distinctive ingredient, made primarily from wheat flour and shaped like a tubular fish cake.
These ingredients can be enjoyed together with the other simmered foods, absorbing the flavors of the savory broth.
A Regional Japanese Comfort Food
Kanto-daki reflects the way a dish can travel between regions and develop its own local character. While its roots are associated with Edo and the Kanto region, the dish became familiar in Kansai under the name Kanto-daki and developed as part of the region’s food culture.
For visitors exploring Osaka’s traditional cuisine, trying Kanto-daki offers an interesting opportunity to experience a regional interpretation of one of Japan’s best-known comfort foods.