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There are two basic types of Miso Oden, ingredients stewed in miso based broth. One is simmered in a broth of miso, and usually found at restaurants, while the Kanto (east Japan) type has miso added to a soy sauce based broth. As the preparation time is long, many Aichi households add miso seasoning from tubes, or blocks or balls of Fu, wheat gluten, depending on the region.