"I'm having oden today. But eggs are expensive



, so I don't have them !"

Such voices are spreading on SNS.



As the bitter cold continues, some people may want to eat oden to warm their bodies.

It seems that rising prices are starting to affect the taste of the common people, a staple of winter.

"Price student" is...

When it comes to oden seeds, daikon radish, konnyaku, eggs, and so on.



Prices are soaring to a record high, and more than 5,000 items are expected to be raised this month alone.

Eggs, which are said to be "price honor students", are also rising.

Such a voice is spreading on SNS.



"I went to buy ingredients to make oden, but the eggs are expensive

.



"



seems to be starting to emerge.



Some families even added potatoes instead of eggs.



"Recently, eggs are expensive and in short supply."

not just eggs

When it comes to oden, there are also “pastes” such as chikuwa, hanpen, and burdock tempura.

However, these prices are also on the rise.



According to the Japan Kamaboko Association, which is made up of manufacturers of fish paste products, not only are electricity costs and transportation costs soaring, but fish surimi, which is the raw material for fish paste, which is mostly imported from overseas, is causing a decrease in catches in the country of origin and a weaker yen. I got it and the price is going up.



According to the "Consumer Price Index", which looks at the price movements of goods and services consumed at home, the latest "fish paste product (December last year)" was about 15% higher than the same month of the previous year. .

Oden shop in double punch

The soaring price of fish paste products, which affect not only eggs, which are "price honor students", but also the taste of oden soup.



An oden restaurant that has been in business for more than half a century in Tokyo's Koto Ward is trying to get out of trouble while continuing to innovate.

Until now, we have used frozen "surimi" and raw "slices" of Alaska pollock for fish pastes such as satsumaage and fish paste.



It is difficult to procure "sliced ​​fish" because the amount of distribution varies greatly depending on the season, so this restaurant usually uses "surimi" a lot.



Recently, however, the price of surimi has risen.

Now it means that we are responding by increasing the amount of somewhat cheaper "slice".

In addition, the purchase price of mustard, which is provided as a service to customers who have purchased oden, and oil for frying paste products has nearly doubled compared to the same period last year. I'm looking for a cheaper one and switching.

And eggs.



I considered a smaller size than what I usually use, but the estimated purchase price didn't change much.



Even after this year, the price has not settled down, and we are forced to make a difficult decision on whether to raise the price by 10 yen per piece and sell it for 70 yen.

"Masuei Kamaboko" Representative Director Yukitoshi Nakajima


"Raw material costs are soaring, and it's difficult to maintain the current price (profit is decreasing). It's hard to take the plunge, but I feel like I have to raise the price soon. We are in a difficult situation, but we have no choice but to find cheap ingredients and switch to other ingredients.



”



I want to eat oden in the cold winter, but this year I have to think about it while looking at the price tag.



The seemingly endless rise in prices is beginning to affect every aspect of life.