Oden, whose real name in Japanese is Oden (おでん oden), is a cuisine originating from the Kanto region of Japan. "Oden" and "Oden cooking" (Oden, Guandong cooking き, both pronounced kantodaki) are the names given to this cuisine by Kansai people. Usually the ingredients include boiled eggs, radish, konjac, bamboo rings (also called bamboo fish plates, lion dog fish eggs), etc. These ingredients are cooked in kombu or bonito soup. It can be used with rice or as a snack. It is said that oden originated from "misodengaku", which is tofu or konjac cooked in water and then seasoned with miso (soybean) before eating. Later, the Japanese replaced miso with bonito soup, and Oden became popular. The methods of making oden vary from region to region in Kanto. However, unlike ordinary pot dishes, oden is easy to make and the ingredients can be put into the soup at any time. Therefore, this dish is especially popular in winter. In Japan, oden can be bought and eaten at convenience stores or roadside stalls. Outside of Japan, oden is also very popular in Taiwan. In fact, most of Taiwan's oden is no longer the original taste of Japan, and there are considerable differences in the ingredients used. In Taiwan, oden is also called Hei Lun, pronounced olen, which is a generalization caused by the dental side consonant in Taiwanese Hokkien. Ingredients A: 3 fish balls, 3 scallops, 2 black scallops, 3 white radish, half cup each carrot (cut into large pieces) Ingredients B: 1/2 tbsp dried shrimps, 2 tbsp bonito, 1 tsp salt Ingredients C: 2 tablespoons Oden dipping sauce, 1 tablespoon minced green onion [Production process] (1) Boil the red and white radish in water, remove and rinse with cold water, drain and set aside. (2) Boil ingredient B, then add ingredient A and simmer for about 10 minutes. Dish up. (3) String all the ingredients randomly with bamboo skewers for easy eating (you can also use chopsticks to eat without skewering). Mix the minced green onions with the oden dipping sauce and then dip it when serving.