Oden 關東煮

Oden (おでん) is eaten in Japan in winter time. The dish has a number of ingredients simmering in a light dashi (kelp-based and soy) stock. Sold originally from food carts on the street, oden makes its way to some households, restaurants and has become a staple in convenience stores. Ingredients vary according to region and between each household. The most common ingredients include daikon rounds, hard boiled eggs, konjak (knots of noodle strands made from a bulb-tuber), konbu kelp, tofu, surimi products (different shapes made with fish paste).

天氣冷的時候,可以拿著一碗熱騰騰的東西吃呀吃,碗子在手掌中的溫度剛好填補了空虛,感覺實在太幸福,美食當前除了補了暖飽了肚,亦不忘問個問題,為甚麼關東煮可以在便利店的小鍋裡煮夠一整天都不化不爛?平時在家中打邊爐的蘿蔔都會煮到溶爛掉,在便利店中的小鍋,該不會是每兩個小時都扔掉一堆食物吧?現在的食品科學化,大財團真的不會浪費一分一毫,只要在鍋子或食品裡加一些添加劑,要煮多久就多久喇。我們平時都鼓勵身邊的人多自己煮食,花點時間挑選材料,非必要真的不要吃太多加工食物呀。
常見的關東煮添加劑:山梨糖醇 Sorbitol(保濕),卡德蘭膠 Curdlan (加彈性),磷酸鹽 Phosphate (防腐、黏合作用)。