It's cold winter, and it's time to appreciate the warm hot pot. Among the hot pot dishes, there are various seasonings and unique ingredients depending on the region, and the oden is rich in individuality. Which "seed" do you like? Do House conducted a questionnaire about oden on the online research service "my questionnaire light" and announced the results.

As a result of the survey, "radish" was 58.9% and "egg" was 52.9%, which was overwhelmingly supported by more than half. With 21.2%, it is far behind the 3rd place "Konjac", and the support for the top 2 is outstanding. One, strong ...

The 4th place "mochi-filled purse" is 19.5%, but the 5th place "beef tendon" is also supported by 19%, so there is almost no difference. Next is "Atsuage" in 6th place and "Hanpen" in 7th place. 8th place and below interrupted double-digit support, with "Ganmodoki" and "Shirataki" at the same rate of 9.7%, and 10th place "Chikuwa" at 9.4%.

The "difference in taste" depending on the place of residence is also clear. 5th place "Beef streaks" and 6th place "Atsuage" are not popular in areas north of Kanto such as Tokyo, Miyagi and Hokkaido, but they have gained high support in the areas of Osaka, Hiroshima, Fukuoka and western Japan. It was.

In addition, vegetables such as "taro", "onions", and "cabbage" were listed as unusual species that are rarely seen outside of "my home", such as "burdock", "asparagus", and "sweet potato". There were also answers such as "winter burdock".

"Octopus" was noticeable in seafood. Others say that they put the whole "kamaboko" in it. Among meats, "chicken (thigh meat, chicken wings, etc.)" was conspicuous, while "dumplings" and "shumai", and "spam" that fat was unexpectedly matched were also mentioned.

Indeed, just looking at this seems to give Oden a lot of personality. It goes well with hot sake and is truly a Japanese winter tradition! Oden. I'm going to be indebted to you this winter as well!