意志ある”とがり”で、おでんをつくる

Cold? Hungry? Then we're the group for you. We're "Katchan." Where does the name come from? Some say it's from katsuo-dashi, the bonito broth at the heart of our oden. Others say it's from "katchatta!" ("we won!"). Still others swear we formed the group in a fit of temper ("katto natte"). Every member gives a different answer, so the truth has sunk to the bottom of the pot. At this year's November Festival, we're running the food stall "Oden, Made with a Purposeful Edge." Our daikon has soaked in dashi long enough to grow into a mature, flavorful adult. Our eggs have finally broken out of their shells. Our chikuwa are worth staring at until you can see right through them. Classic favorites, each with a little "edge." Come warm your hands, and your heart, with a steaming bowl of oden.