A community drive behind Oden Day

Oden is a comforting Japanese one‑pot dish where ingredients like daikon, eggs, konnyaku, chikuwa, and various fish cakes are slowly simmered in a light soy‑based broth made from bonito and kombu. Each item absorbs the flavor of the broth, creating a warm, gentle taste that feels especially satisfying in colder months. It’s a simple food, but every region has its own style and favorite ingredients, which is part of its charm.

February 22 is Oden Day, a warm and slightly quirky anniversary created by the Koshino Oden Association in Niigata. The group was formed to promote Niigata‑style oden and bring more energy to the region through its local food culture. The idea actually came from a radio program called “Let’s create a Niigata‑born anniversary,” which makes the whole thing feel very hometown‑made and community‑driven!

The choice of date comes from a cute bit of wordplay: when you eat piping‑hot oden, you blow on it with a “fuu‑fuu‑fuu,” which matches the numbers 2‑2‑2. It’s simple, but it captures that cozy, wintery feeling of leaning over a steaming bowl. The anniversary is just once a year, but the association even holds an Oden Day gathering on the 22nd of every month to keep the tradition alive and spread the word.