I'll need to be pretty careful in how I go about exploring Oden. I found out that the Kansai style involves chicken stock, which is probably why it is lighter.

I'll be sure to make enquiries to make certain that I only visit somewhere where the stock is made with dashi. From what I can tell, Kanto Oden is mainly dashi stock heavily laced with shoyu.

Plan B might mean getting high grade surimi and making it myself. Ah well... at least I know now...