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Oden Annual is created by people who work in and around food, for everyone who grows, cooks and serves food. Every year, servers, winemakers, farm workers, chefs, and other creative food people print their work in Oden Annual.Oden is named for a soup made often in our household for generations. Distinct pieces bob in dashi broth: daikon rounds, boiled eggs, fish cakes. Each distinct piece flavors the broth, and the broth flavors each piece. We hope that this magazine can be the broth to each author and artist that contributes their work.Oden Annual is supported by our readers and a grant from 4Culture.