On the 2020/12/6 (Sun) broadcast of the TOKYO FM radio program “Sugisaki Hana’s Flower TOKYO” (every Sunday from 8:00 to 8:30).
Sugisaki Hana: Here’s one more. I received a delicious-looking email, so I’d like to introduce it to you.
33-year-old from Osaka Prefecture, radio name: Shiomusubi to Takuan
The best, already! Your radio name is the best! This is already delicious. Ah…
Listener email: Ohana-chan, good morning.
It’s the season when hot pot and oden are delicious.
Last year, my family bought a square pot just for oden.
The way the ingredients are lined up and simmering is appetizing.
Oden is completely different depending on the region, isn’t it?
It’s interesting because there are so many different flavors, ingredients, and things to put on it.
I once traveled alone to several prefectures to eat oden.
The food that people around me were eating looked delicious, so I ended up eating too much.
What are your top three favorite oden ingredients, O-hana?
By the way, for me it’s konnyaku (jelly), konjac (fried tofu), and daikon (radish).
Sugisaki Hana: It’s oden season, isn’t it?
I live near an oden restaurant now, and I often get takeout on my way home from filming, and oden is so good.
That’s amazing. She apparently bought a square pot made just for oden. I’ve been really interested in that too.
A while ago I was passing a store that sells all sorts of special pots and cooking items, and they also had oden pots for sale.
I thought, “Wow, I want to buy that,” but pots take up a lot of space, so I started thinking about storage and didn’t buy one (laughs).
I’m sure she’ll be excited, but… Also, when I make oden in a big frying pan at home, the depth is such that it overflows and the skewers end up at a very slanted angle, so I really want that square pot.
Oh man, that’s so nice, it must be so much fun to make oden in it.
But Shiomusubi to Takuan must really love oden, I’m sure.
You even wrote that you traveled alone.
But really, the taste must be different depending on the region. It must be delicious. You can enjoy different flavors. I think it must be fun.
My favorite oden ingredients are, hmmm, third place is daikon radish, second place is itokonnyaku, and first place is egg.
I also love “chikuwabu” and “hanpen”, but recently I’ve discovered the deliciousness of eggs.
I can’t live without itokonnyaku.
But oden is… so delicious. You especially crave it during this season. Yes.
Thank you, Shiomusubi to Takuan, for your messages.