Shizuoka oden is a specialty hot pot from Shizuoka City in Shizuoka Prefecture. Typical oden broth is made with kombu or katsuobushi dried bonito flakes, but Shizuoka oden’s much darker broth involves simmered beef tendon and soy sauce. Its warming ingredients, served on skewers, include beef tendon, konjac, daikon, boiled egg, kombu and chikuwa tube-shaped fishcake. But this oden is most famous for its kuro hampen, or “black hampen,” a dark-colored paste of minced sardines molded into oval shapes. The dish is garnished with green laver and finely ground dried fish, along with a dollop of Japanese mustard.
Shizuoka oden was traditionally eaten at casual street stalls, but nowadays, enthusiastic oden-lovers can enjoy Shizuoka oden in various restaurants and shops throughout the city.