Oden at Kuroyuri, Kanazawa Station — The Heart of Kanazawa’s Winter Flavor

🟠 Local-First — Best in its home region: Kanazawa.

At Kuroyuri inside Kanazawa Station, you can experience the city’s winter tradition — clear dashi, local ingredients, and a taste shaped by the cold of Hokuriku.

Last updated: 2025-12-05

Kanazawa oden at Kuroyuri, Kanazawa Station — clear kombu dashi with local specialties like baigai, kuruma-fu, and tentama

Introduction

Kanazawa oden is a regional winter dish born from the cold climate of Hokuriku. It began as a street food during the Meiji era and evolved after the war with a light kombu-based broth seasoned with soy sauce. Local ingredients like baigai (sea snails) and kuruma-fu (wheat gluten) gave rise to a distinctive Kanazawa style. Today, it’s loved equally by locals and travelers as a comforting winter staple.

Kuroyuri, established in the 1950s and located inside Kanazawa Station, lets visitors taste this local flavor between trains. Orders are placed by speaking directly with staff or by scanning a QR code at the table. Add a cup of hot sake, and you’ll understand why sharing a bowl of oden feels like joining a Kanazawa dinner table. Experiencing everyday local dining — that’s a true reason to visit Kanazawa.

What to Try

The broth is clear yet deeply flavored with kombu and soy. Here are some of the must-try ingredients that define Kanazawa oden:

Baigai — Local sea snail that adds a rich, oceanic depth to the broth.
Kuruma-fu — Wheel-shaped wheat gluten that soaks up the dashi beautifully.
Akamaki — Pink spiral fish cake, both festive and traditional.
Tentama — Tempura-coated soft-boiled egg; the batter absorbs the broth and the yolk turns creamy.
Daikon and Potato — Slow-simmered until tender and deeply seasoned.

Each ingredient complements the clear dashi rather than overpowering it — understated, balanced, and unmistakably Kanazawa.

Tokyo or Trip?

🟠 Local-First — Best in its home region: Kanazawa.

Tokyo’s oden tends to be darker and heavier, while Kanazawa’s is delicate and transparent. Its subtle broth, local seafood, and calm pace reflect the city’s culture itself — refined, quiet, and rooted in everyday life. Eating oden here is not just a meal; it’s a glimpse into how Kanazawa preserves warmth through simplicity.

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About "Taste of Japan"

Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.

Why Togoshi-Ginza?

This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.

My Wish as a Local

I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.

The Concept: "Tokyo or Trip?"

Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.

This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.

Our Rating System:

🟠 Local-First: Best experienced in its home region. Worth a trip.
🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.