kikkoman memmi(noodle soup base) oden,nikomi udon,somen

Tofu – Either fried (astuage), grilled (yakidofu) or fresh Daikon – Japanese white radish Tamago – Hard boiled eggs Jagaimo – Boiled potatoes Konbumaki – Kelp (rolled and tied into a knot) Kon’nyaku – Translucent blocks of a vegetable starch Uinnaa-maki – Cocktail sausage Gobomaki – Strips of Burdock Root Fishcakes, seaweed, noodles and skewered meats can also be added to the Oden broth and the dish is commonly served with a small amount of strong mustard (karashi) to spice up what some feel is a bland taste. Oden lovers enjoy the variety of textures of the different ingredients that when simmered together create a flavorful broth. simmer it for a few hours in a clay pot thing. my uncle makes this stuff just like that. i found this recipe @: http://www.nihonsun.com/2008/11/20/an-ode-to-oden-comfort-food-from-japan/