---
title: Kanazawa oden
url: https://karigurashijourney.com/en/notes/kanazawa-oden/
lang: en
journey: https://karigurashijourney.com/en/episodes/kanazawa/
---

# Kanazawa oden

A little of each town’s story　/　Kanazawa, Ishikawa

Kanazawa's oden uses a broth of kombu and bonito flakes with light soy sauce, and local ingredients such as Kaga vegetables and Hokuriku seafood. Many shops serve it all year, not just in winter. Typical ingredients include kurumafu, akamaki with its red-and-white swirl, and Gensuke daikon, and shops in business for more than 50 years have formed the Kanazawa Oden 50-Year Club.

## This moment in the journey: Kanazawa oden and a local seafood bowl

A shopping street, I think, lets you feel the air of a town on your skin. At a steaming oden stall, the menu also offered grilled oysters and scallops in butter.

For lunch I wanted to enjoy Kanazawa's specialties, so I went into Ichiba Meshi Amatsubo, a restaurant in a corner of the market, and ordered Kanazawa oden and a seafood bowl. The oden came with daikon steeped in broth, kurumafu wheat-gluten rings and akamaki fish cake with its red-and-white swirl. Using local Kanazawa ingredients, and being eaten all year round: those, I was told, are the definitions of Kanazawa oden.

The seafood bowl was made with local fish too: sweet shrimp, salmon roe, flaked crab and white fish on shiso leaves. I drizzled soy sauce over it and poured non-alcoholic beer into a blue cut-glass cup. I felt welcomed by all these dishes made from local ingredients. Thank you, god of fortune.

![Kanazawa oden: daikon, kurumafu and akamaki](https://karigurashijourney.com/img/kanazawa/s56-1200.jpg)
- Sources: https://www.nap-camp.com/mag/112233

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/kanazawa/