In Tokyo, there’s this super old oden restaurant named Otafuku that’s been doing something pretty unique with its stew since 1945. Imagine this: they’ve kept the same pot of broth simmering away, just adding water to it as it gets lower. Now, I know what you’re thinking – “That sounds a bit icky,” right? But, trust me, it’s what makes their oden taste out-of-this-world good.

Let’s first understand what Perpetual Stew is

perpetual stew, also known to some as “forever soup,” “hunter’s pot,” or “hunter’s stew,” is more than just a cooking technique; it’s a centuries-old culinary tradition. This method involves a stew that’s continuously cooked over time, with ingredients added as needed, allowing it to develop incredibly deep and complex flavors. Originating from medieval times, this approach was common in European monasteries and castles. A cauldron kept over an open flame would be replenished with whatever meats, vegetables, and herbs were at hand. It’s a practice that speaks to both sustainability and the efficient use of resources, ensuring a hearty meal is always ready for those who need it.

Otafuku Masters the Ancient Art of Flavorful Oden Broth Since 1945

Oden is this cozy Japanese stew that’s packed with all sorts of goodies. You’ve got your basics like eggs, tofu, and veggies, but then it throws you for a loop with stuff like shark meat and even whale tongue! What really kicks it up a notch, though, is the broth. A lot of Japanese places have their secret weapon – a master stock they keep using over and over to cook things in, making each dish richer in flavor. But Otafuku? They’ve been playing this flavor-boosting game longer than anyone else in Tokyo, sticking with their broth since World War II ended in ’45.

Otafuku isn’t just any old spot; it’s the OG of oden in Tokyo, with a broth that’s been around for 65 years. If you thought your grandma’s soup recipe was ancient, think again. This place is legendary. It’s kinda like this beef noodle soup joint in Thailand that’s been doing its thing for 45 years – neither of them ever tosses their broth.

Instead, Otafuku’s chefs carefully strain it every night, clean out the copper pot it simmers in, and then it’s back to the stove the next day after adding whatever fresh stuff they need.

Preserving Flavor Across Generations

It’s pretty common for Japanese oden spots to hang onto their broths like precious gold, with some being around for a decade or so. But Otafuku’s broth is like the granddaddy of them all, sitting pretty at 65 years old in Tokyo’s Asakusa district, making it the oldest one still in use.

There’s this thing called a master stock, which, if you take really good care of, could last forever. It started in China, and some places there claim their broths have been handed down for hundreds of years. Whether that’s true or just a clever sales pitch, who knows? But when it comes to Otafuku, their decades-old broth is the real deal, well-documented and all.