Shizuoka Oden, Skewered Bites in Dark Broth

Shizuoka oden is a local specialty defined by its dark, nearly black broth simmered with beef tendon stock. Every ingredient is skewered, and the standard way to eat it is sprinkled with seaweed powder and fish-based dashi powder. Loved at candy shops and dedicated stalls, it is a humble dish cherished by children and adults alike.

Highlights

Black hanpen fish cake, beef tendon, and konjac are skewered and simmered in the pot, yet the taste is lighter than it looks. The seaweed and dashi powder added at the end lift the aroma and savory flavor all at once. The black hanpen, made from sardine paste produced in Yaizu and Yui, is a dish unique to Shizuoka and a must-try. Traits such as a black broth, skewered ingredients, a topping of seaweed and dashi powder, the presence of black hanpen, and being found at candy shops are seen as the marks of Shizuoka oden.

Enjoying the Seasons

In cold winter, piping hot oden warms the body and is perfect for a rest between travels. Even in summer, many enjoy it with beer in an air-conditioned shop. Because it is available year round, you can taste Shizuoka food culture whenever you visit.

Access and Basic Information

Specialty shops gather in Aoba Yokocho and the Aoba oden street within walking distance of Shizuoka Station. Small shops line the retro Showa-era alleys, and many famous shops sit within walking distance, so hopping from one to another is a fun experience. Skewers run from around a hundred to two hundred yen each, letting you try your favorite ingredients little by little. Some open from midday, making them easy to drop into during sightseeing.

Practical Travel Notes

The appeal of the oden streets lies in the way many small shops crowd the alleys, letting you hop easily from one to another. Many shops tally the bill by counting skewers, so a savvy way to enjoy it is to order a few of the signature ingredients such as black hanpen and beef tendon, then sample the flavors of several shops little by little. Aoba Yokocho and the oden street are within walking distance of Shizuoka Station and bustle with locals from evening into night, so aiming for an early weekday hour lets you enjoy them at ease. Some stall-style shops mainly take cash, so having coins ready keeps things smooth. The black broth splashes easily onto clothing, so take care when wearing light colors. Central Shizuoka pairs well with Abekawa mochi and Shizuoka tea too, making it easy to plan a day with sweets and tea in the daytime and oden at night.

A Quick Tip

Start by ordering black hanpen and beef tendon and sprinkle on plenty of dashi powder. Many shops charge by the number of skewers, so trying a little of many ingredients is a good way to go. Because the oden streets crowd many shops together, hopping between two or three to enjoy the differences in flavor gives you a real sense of the depth of Shizuoka oden.