“Just a quick question for readers + the results of the previous question” becomes an article in our “Nishitsu Survey (temporary name)(we might run another survey to decide this name too)” section, updated every other Friday at 18:00.
(This is a project inspired by Hirakata Tsushin, which runs surveys too)
目次
The previous survey was
“What’s your favorite oden ingredient?”
Survey period: December 9 to December 23
Number of responses: 52
Thank you for all the responses.
We hope the survey results can help you choose this year’s Christmas cake.
Survey results for “What’s your favorite oden ingredient?”
Now, let’s start with the tally results!
The top 5 oden ingredients chosen by Nishitsu readers:
- Daikon radish
- Boiled egg
- Konjac
- Atsuage fried tofu
- Beef tendon
Here’s how LINE Research ranked oden ingredients in the Kinki region.
- Daikon radish
- Boiled egg
- Beef tendon
- Mochi-filled kinchaku pouch
- Konjac
Across the Kinki region, mochi-filled kinchaku pouches are popular, while among Nishitsu readers, atsuage fried tofu seems to be quite popular.
Personally, I like daikon and atsuage too, so this feels right!
With that, let’s take a look at everyone’s particular preferences.
Daikon radish, boiled egg, chikuwa, atsuage, mochi-filled kinchaku, beef tendon, goboten, kombu roll
I could eat daikon soaked with flavor forever.
Female, 40s
Daikon radish, konjac, satsuma-age, parent taro, octopus
We always put parent taro from satoimo in our family’s oden.
Female, 60 or older
Daikon radish, boiled egg, konjac, chikuwa, hiraten, goboten
I especially like the fish paste ingredients♪
Female, 30s
Daikon radish, boiled egg, konjac, chikuwa-bu, beef tendon
I like daikon because you can taste the umami of the broth directly!
Female, 40s
Daikon radish, konjac, mochi-filled kinchaku
I just love daikon simmered in broth where all kinds of flavors have blended together.
Female, 40s
Daikon radish, boiled egg, konjac, chikuwa, atsuage, chicken wings, potatoes
Daikon, eggs, potatoes, konjac, chicken wings. The longer they simmer, the more the flavor soaks in and the tastier they get.
Female, 60 or older
Hamburg steak
Marushin is the only choice.
Male, 20s
Daikon radish, boiled egg, konjac, mochi-filled kinchaku, potatoes, octopus
Octopus gets super tender.
Female, 40s
Chikuwa, ganmodoki, atsuage, mochi-filled kinchaku, beef tendon, koro
I used to love the now almost mythical ingredient “koro.” I haven’t seen it in decades… I want to eat it!
Female, 40s
Daikon radish, boiled egg, hanpen, beef tendon, octopus
My go-to is definitely daikon. When the broth soaks in, it’s irresistible. ※When I lived in Aichi, I had Hatcho miso oden. It had richness along with the sweet-salty flavor and was pretty good. The simmered beef tendon was delicious in a different way from Kansai-style oden.
Male, 50s
Boiled egg
I like eggs that have simmered down until they’re brown, smaller, and firm. Because of that, the oden keeps going for days, which my family doesn’t love.
Male, 50s
Daikon radish
It’s irresistible when it’s soaked through with the broth and the umami from the other ingredients.
Female, 50s
Daikon radish, boiled egg, atsuage, beef tendon, chicken thigh
At my regular izakaya, they serve mini oden as a winter appetizer. I copied that and make a big batch of mini oden at home too. I use quail eggs for the boiled eggs!
Male, 30s
Daikon radish, boiled egg, konjac, ganmodoki, atsuage, beef tendon, shirataki noodles, cabbage rolls
With boiled eggs, I mix the yolk with the broth in my mouth and drink it.
Male, 50s
Daikon radish, boiled egg, konjac, chikuwa, atsuage, mochi-filled kinchaku, beef tendon, potatoes, goboten
I enjoy changing things up with mustard, ginger, and other condiments.
Male, 40s
Daikon radish, konjac, atsuage, beef tendon, potatoes
Potatoes, even May Queen potatoes, fall apart easily and make the broth cloudy, but they’re so good when you add them. I always end up putting them in.
Female, 40s
Boiled egg
When I split it with chopsticks to eat it, sometimes the yolk falls out, dissolves into the broth, and I can’t eat it.
Female, 50s
Boiled egg, ganmodoki, mochi-filled kinchaku, beef tendon, chicken wings, chicken drumettes, satoimo, chicken thigh, the fluffy part of whale
I only like high-calorie ingredients. I’m always battling obesity, blood sugar, and high blood pressure (lol).
Female, 60 or older
Kanetetsu’s yellow fish paste tempura
It gets fluffy in the pot. A gently sweet, happy ingredient.
Female, 60 or older
I’ve never had hamburg steak in oden. Is it good? Marushin is this one↓
Next survey
Next up is:
“Where would you go to watch the first sunrise of the year in Nishinomiya or nearby?”
Survey results are here↓
There are 6 questions.
- Where would you go to watch the first sunrise of the year in Nishinomiya or nearby?
- Please share your reason or any related stories!
- How old are you?
- Please tell us your gender.
- Please tell us the area where you live.
- Anything you’d like to ask Nishinomiya Tsushin, or any comments? (Optional)
※Your survey responses may be featured in an article※
↓Please answer using the form below↓（scroll within the frame）
(If the embedded form does not appear, please use this link）
The response period is about 1 week
The deadline is December 29
