Digest (English)

As temperatures drop, many people turn to oden, a traditional Japanese hot pot, but a recent survey shows its popularity is declining due to rising food prices. According to Kibun Foods Inc., about 30% of respondents said they make oden less often, mainly because they now choose cheaper ingredients (59.3%) or prefer dishes that require less effort (22.1%). Oden’s charm lies in its wide variety of ingredients, but this also makes it costly during inflation.

Kibun Foods notes that oden can still be prepared quickly by using precooked surimi products like chikuwa and hanpen, which need only about 15 minutes of simmering. Ingredients that take longer to absorb flavor, such as daikon and konjac, can be preheated in the microwave to save time.

Despite concerns, oden remains Japan’s most popular hot pot dish in autumn and winter, eaten by 56.8% of respondents. Favorite ingredients include daikon, eggs, konjac, and mochi-filled pouches, with regional differences such as hanpen being more popular in the east and beef tendon in the west. Even with rising prices, oden continues to be a beloved comfort food, and simple cooking shortcuts can keep it accessible.