When it comes to winter food in Japan, oden is definitely on the list. The Shizuoka Oden Festival 2026 (\u9759\u5ca1\u304a\u3067\u3093\u796d 2026) will be held in the center of Shizuoka City for three days from February 27 to March 1, 2026, and will feature about 75 yatai and restaurants, making it the largest kantochi festival in Japan.<\/p>\n
The event was held in Aoba Symbol Avenue (\u9752\u8449\u30b7\u30f3\u30dc\u30eb\u30ed\u30fc\u30c9) in Aoi Ward, Shizuoka City, which used to be a bustling post-war area with many Kanto-cooked food stalls, and now the warm atmosphere of the old days has been recreated, allowing travelers to immerse themselves in the \"Kanto-cooked food culture\" with the locals.<\/p>\n\n
The most distinctive feature of Shizuoka's Kanto-cooked food is the black colored soup and the black fish plate \"\u9ed2\u306f\u3093\u307a\u3093\", which is made from beef tendon. The base of the soup is made of beef tendon, which is boiled for a long time, giving it a dark color and rich flavor. When you serve it, sprinkle it with green seaweed and bonito powder to add flavor and texture.<\/p>\n
There are five rules of Shizuoka's Kanto-cooking: black half-slices must be prepared, the soup should be black, the ingredients should be put on bamboo sticks, seaweed and fish powder should be sprinkled, and it can be eaten even in candy stores. This culture of treating Kwan-To-Cook as a snack has become a common childhood memory of Shizuoka people.<\/p>\n
Recreating the old days when candy stores sold Sekiso, parents and children can experience Shizuoka's unique culture of \"Dim Sum Sekiso\" while tasting it.<\/p>\n
This restaurant recreates the scenery of a Showa-era yatai. Sit at the bar, chat with the owner, and enjoy a cup of Shizuoka Shochu (shochu and tea) to experience the flavor of an authentic izakaya.<\/p>\n
Specialty Kanto boils and local sake from 8 regions of Japan are gathered together. From Hokkaido to Kyushu, you can enjoy a wide range of soup and ingredient styles at once.<\/p>\n
Shizuoka Kanto Boil has been recognized by the Japanese Agency for Cultural Affairs in the \"100 Years of Gastronomy Declaration (100 Years of Fudo)\" as a local culinary culture worthy of being passed down to the future. This is not just a food event, but a celebration of the city's memory and culinary history.<\/p>\n