Editing Oden (section)

=== Japan ===
In [[Nagoya]], it may be called {{nihongo4||関東煮|Kantō-ni}} and [[soy sauce]] is used as a dipping sauce.
[[Miso]] oden is simmered in [[hatchō miso]] broth, which tastes lightly sweet. [[Konjac]] and [[tofu]] are common ingredients.

In the [[Kansai]] area, this dish is sometimes called {{nihongo4||関東炊き|Kanto-daki}} and tends to be more strongly flavored than the lighter [[Kantō region|Kantō]] version.<ref>{{cite web| script-title=ja:関西ではなぜおでんを「関東煮」と呼ぶのか？ |trans-title=Why Oden is called 'Kanto-ni' in Kansai? |publisher=Nikkei |date=February 2, 2013 |language=ja |url=http://www.nikkei.com/article/DGXNASJB24041_V20C13A1AA2P00/ }}</ref>

[[Shizuoka oden]] uses a dark-colored broth flavored with beef stock and dark soy sauce, and all ingredients are skewered. Dried and ground fish (sardine, mackerel, or [[katsuobushi]]) and [[aonori]] powder are sprinkled on top before eating.

[[Udon]] restaurants in [[Kagawa Prefecture]] in [[Shikoku]] almost always offer oden as a side dish, to be eaten with sweet miso while waiting for udon.

<gallery widths="150px" heights="150px" mode="packed">
File:Oden 001.jpg|Typical oden ingredients
File:Oden (8479172244).jpg
File:Riki (16038996438).jpg
File:Oden (3510523345).jpg
File:Sumpu-jou park Oden shop.jpg|Oden store at [[Sunpu Castle|Sunpu Castle Park]] in [[Shizuoka (city)|Shizuoka City]]
</gallery>