Recruit Co., Ltd. “Jalan” Ranking of local oden you want to try in the real place

[Recruit Co., Ltd.] “Jalan” Ranking of local oden you’ll want to try in the real place ​ Recruit Co., Ltd. Press release: November 20, 2024 “Jalan” Ranking of local oden you’ll want to try in the real place Surprising differences in the characteristics of the ingredients and soup stock! The difference in ingredients between Kanto and Kansai is also unique The travel information magazine “Jalan” published by Recruit Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo, President and CEO: Yoshihiro Kitamura, hereinafter referred to as Recruit) conducted a survey on “local oden”, and we would like to inform you of the results. Masu. ■“Jalan” Ranking of local oden you’ll want to try at home
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-368b7eac2a21c78eb231a5246051f6f6-1378×440.png ■Ranking of ingredients that must be added to “Jalan” oden
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-848a51357b5c36f20098df6ea75343ab-1372×726.png With the weather getting colder these days, it’s the perfect season to warm up with piping hot oden! Therefore, we conducted a survey about unknown local oden from all over the country. The number one local oden you want to eat while traveling is “Nagoya-style miso oden.” It is one of the “Nagomeshi” and is known for its rich miso flavor. In addition, local oden with unique ingredients and soup stock were ranked in the top 10. Did your usual taste, the standard taste at your parents’ house, or the newly discovered oden make it into the list? P3 also introduces a ranking of surprising seasonings that can be added to oden, so it might be fun to try something new this winter or try and compare oden from different regions. ■“Jalan” ranking of local oden you want to try at home: Introducing the TOP5 1st place: Nagoya-style miso oden Miso Oden, which has a rich miso flavor, is one of the long-loved Nagoya Meshi in Nagoya, Aichi Prefecture. There are two methods: simmering it for a long time in a soybean miso soup such as Hatcho miso, and adding cooked miso to soy sauce-based
oden.Toppings include square gluten, which is a local food in the Tokai region, wheat flour, and mochiko. Another good point is that there are many ingredients that absorb the flavor easily, such as raw wheat flour mixed with.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-de621bee0407954856b8336512b388b8-3840×2560.jpg Source: Ministry of Agriculture, Forestry and Fisheries “My Local Cuisine” 2nd place: Fukuoka-style oden Fukuoka-style oden is characterized by its ingredients, and in the Hakata area, the famous gyoza-maki, which is a gyoza wrapped in minced fish, is popular, but in the Kokura area, cabbage rolls or mochi-filled wrappers with cabbage are the most popular. It is also attractive that udon shops throughout the prefecture have udon corners, and you can try it at food stalls in Fukuoka. Some food stalls have original ingredients, so you can enjoy them along with Fukuoka gourmet food.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-491621a9449b2824919626e9390187f9-1706×960.jpg 3rd place: Okinawan style oden Okinawa-style oden, which is full of Okinawan food culture, uses pig’s feet called “tebichi” for the soup stock and ingredients. The soup stock is based on the umami that melts from the bonito flakes and pork feet that have been simmered for a long time, giving it a simple yet rich flavor. In addition to standard ingredients such as daikon radish, eggs, and konnyaku, there are many other ingredients, such as collagen-rich pork trotters, sausages, and other meats, leafy vegetables such as lettuce and Santo greens, and deep-fried island tofu.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-aa1bd52cdae163244455abbb8ed63ee7-1920×1280.jpg 4th place: Kanazawa style oden Kanazawa-style oden from Ishikawa Prefecture is made with a soy sauce-flavored soup stock made from kelp and seafood, and has a slightly sweet and gentle flavor, but the flavor varies depending on each restaurant and household. There is a rule to use local ingredients from Kanazawa for the ingredients, such as crab shell stuffed with crab meat and crab miso, seafood such as oyster shellfish, wheel-shaped kurumafu, and red rolls. (kamaboko), and Kaga vegetables such as Gensuke radish.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-356c809e22a82eb78508b4371e4575d0-1184×888.jpg 5th place: Shizuoka-style oden Shizuoka-style oden is characterized by its dark soup and light taste. The soup is based on dark soy sauce, and the stock from beef tendon and chicken is added to it, so the color becomes darker and darker. Ingredients include black hanpen (black hanpen), beef tendon, and naru maki made by mincing whole green fish such as sardines and mackerel, and the Shizuoka style is to mix it with shaved sardine flakes, bonito flakes, etc., and sprinkle with dashi powder and green seaweed.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-f83012f471887f87b85d45bb795f447c-1478×1108.jpg ■About the ranking of ingredients that must be included in “Jalan” oden Kanto area characteristics In the Kanto region, there is a tendency for nerimono to be preferred, with “white hanpen”, “chikuwabu”, and “ganmo” ranking in. Chikuwabu, in particular, is made by kneading wheat flour with water and salt and has a chewy texture. It is said that this ingredient is mainly used only in the Kanto area.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-344c8b151c802eb5ba404c640c7bba35-903×432.jpg Kansai area characteristics In the Kansai region, unique ingredients that are different from those in the Kanto region are ranked. The most distinctive feature is the “beef tendon”. Slowly simmered “beef tendon” and “goboten” pastes are valuable ingredients that add depth to the flavor of oden and enhance its umami flavor.
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-a9c8979a91bb722b79df267231625d42-736×482.jpg “Jalan” Ranking of Surprising Seasonings to Add to Oden
https://prcdn.freetls.fastly.net/release_image/11414/2828/11414-2828-0facddd2ef5f16ea608870b3c5890f40-682×432.png When it comes to seasonings used when eating oden, the overwhelming majority of respondents said “mustard”. Next, familiar seasonings such as “miso sauce” and “dashi powder” are popular, but the surprising seasoning added to oden is “mayonnaise,” which comes in 2nd place, “gochujang,” and 3rd place, “chili oil.” It became! A lineup that seems to add richness and umami. Please try new matching. *The content introduced is information as of November 6, 2024 *When introducing this ranking, please be sure to include the following credits. “Jalan: Ranking of local oden you want to try in the real place” “Ranking of ingredients that must be added to Jalan Oden” “Ranking of surprising seasonings to add to Jalan Oden” *When going out, please check the latest information on the homepage etc. [Survey overview] Internet survey / Survey period: Friday, September 20, 2024 – Tuesday, September 24, 2024 Survey target: People in their 20s to 50s living in 47 prefectures / Number of valid responses: 1,048 people / multiple Several answers (choose up to 3 for each item such as “I want to try it on my travels” and “Must include ingredients” from among the local oden selected mainly from the information published in “Jalan”) ▼About recruitment https://www.recruit.co.jp/ ▼Contact for inquiries regarding this matter
https://www.recruit.co.jp/support/form/