ODEN Annual: Inaugural Issue
Oden, pronounced oh-den, is a Japanese soup commonly consumed in the wintertime. It sports a mellow soy and smoked skipjack tuna broth that gets better day after day, thanks to its many splendored and regionally specific ingredients. Common floating ingredients include boiled eggs, konyakku, various fried fish cakes, chicken, taro, lotus root, tofu, fried tofu wrapped around mochi, and daikon. As the ingredients marinate in the broth, so too does the broth welcome their flavors.
Oden is also an annual publication intended to set the table for folks to converse about the food system. Oden invites anyone to take a seat and join. Our intended audience and contributorship is anyone who has eaten food before. Food-for-fuel people, bakers, embroidery artists and farmers in the rain. We hope to provide a publication that can be enjoyed with levity and move through realms of serious consideration.
This issue includes:
- "Morning" by Kit Schumann of Sea Wolf Bakery
- "Jewpanese Cuisine" by Jesse Koji Fukumoto
- "There is No Recipe for Vermouth" by Anna Riederer
- ...and more!
The publication is fully fueled by donations. The contributors volunteer their works, all profits are distributed amongst them.
Tags: $25 or less, food art, food essay, food journalism, food writing, Magazines