Oden in Japan can often be found in markets and bazaars by the roadside. It is a soup that used to be called dengaku or misodengaku. It used to be cooked with miso, a soybean paste. It was only later that dashi broth began to be used instead of soybean paste. Oden is prepared with eggs, soya, potatoes, daikon radish, konjac and the aforementioned dashi broth. The soup is also seasoned with soy sauce, carrots, mushrooms, seaweed and dried ground fish. Depending on the region in Japan, the dish has a different name (e.g. in Kansai it is called kanto-daki). The consistency of the soup is reminiscent of Polish goulash. In a one-pot dish, the ingredients are simmered together under a lid. The soup tastes delicious with hot mustard. The Japanese prefer to eat oden in winter because the dish is very filling and filling.