🍱 Shizuoka Oden
"Shizuoka Oden" is a local dish of Shizuoka City where all the ingredients such as beef tendon, black hanpen, fish paste, daikon radish, and eggs are skewered, stewed in a black colored Dashi (=Japanese soup stock), and served with "Aonori (green laver)" or fish stock powder. In the city, they are sold at candy stores, so many people have been familiar with them since childhood as a substitute for snacks. "Shizuoka Oden" began in the Taisho era (1912-1926), but its popularity grew after World War II when beef sinew and pork innards, which had been disposed of, were used as oden ingredients. Since that time, fish and shellfish landed in Suruga Bay were available, and fish paste products made from fish surimi, such as kurohampen, were used as ingredients for oden.