島根県·ご当地グルメ
Matsue Oden
The aroma of flying fish and kombu rises gently from the pot. Amidst the large ingredients, leafy greens like pimpinella palmitica (seri) and garland chrysanthemum (shungiku) peek through—this is Matsue's oden, which can be enjoyed all year round. The Matsue style is not to simmer the leafy greens, but to lightly dip them into the hot oden broth. You enjoy the fragrance of the greens in a sensation similar to shabu-shabu. Beef tendon and locally grown seri and shungiku are standard ingredients. The dashi varies by shop, using combinations of flying fish (ago), bonito, kombu, and chicken bones. It is said that the tradition began when Lord Fumai brought back the then-popular oden from Kyoto and spread it among the common people. Savor it slowly with local sake in the castle town of the National Treasure, Matsue Castle. This is a pot you can enjoy regardless of the season, not just in winter.
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