How to make traditional authentic Japanese Kanto soup base? Thank you.

Oden, which originated in the Edo period, is a kind of Japanese hot pot and the most important winter cuisine in Japanese eyes. "ぉでん" was originally an official term for women, meaning rural dance. "ぉでん" is written in Chinese characters as "Yutian", and Tian is the abbreviation of Tian Yu. The previous addition () comes from the language habits of ancient female officials, and it is added before some nouns, which reflects a person's high cultivation and elegance. Thank my good friend Mommy Haoer for translating and explaining Japanese to me.

The choice of soup, ingredients and dip in Guandong Cook varies from different regions of Japan. Authentic Guandong cooking is based on big food broth, supplemented by white radish (big root and big root), tofu bag (boiled with golden tea towel), konjac tofu (konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku konnyaku) and boiled eggs (boiled eggs). Radish is essential, also known as the king of Guandong cooking. Konjac block is the symbol of Guandong cooking, which contains Dagankun, fried tofu bag, rice cake and green cabbage roll. (wiki information)

Traditional Guandong cooking is a slow street snack. Winter in Japan is very cold. Adding a little wine to a bowl on snowy days is both economical and warm, which is widely loved by Japanese people. During the Japanese occupation, Cantonese cooking was brought to Korea (odeng? ) and Taiwan Province Province (Black Wheel, Sweet and Spicy) are popular and have local characteristics. Liu Liu's mother studied in Shanghai for a period of time more than ten years ago, and Rosen, a 24-hour convenience store near the school, also ate "Guandong cooking" soaked in rice cookers, including fish balls, tribute balls, orchids and dried tofu. Presumably, this is the Guandong cooking that immigrated to China and localized.