Popular in its native Nagoya, Samon have placed an eye-catching (and oversized) oden pot outside – a stunt that surely lures in quite a few customers. Standing out with the way they cook their oden, Samon offer a mixture simmered in a chicken and vegetable stock noted for its full-bodied and rich taste. We'd definitely recommend having the daikon, which soaks up the stock beautifully, and the succulent chicken skewers – you'll thank us later. The Nagoya Cochin soft-boiled eggs are also rather impressive and well worth driving your chopsticks into.
Winter in Japan is a confusing time, with temperatures lurching from ice age to British summer and back again. It's a season when the thoughts of most Tokyoites turn in the direction of one guaranteed comfort food: oden.
Whether it’s a simple convenience store bowl or a pricier restaurant offering, there’s no better winter warmer than this classic Japanese comfort food, consisting of a variety of ingredients simmered in a soy broth. Usually spiced up with a dollop of mustard and sometimes served with a cup of warm sake, this subtle blend of flavours, combining soft fish cakes, vegetables, meat and dashi stock, is a perfect antidote to a frosty commute.
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