Kenojiru (Vegetable and soybean soup)
A hearty soup packed with vegetables and mountain-grown ingredients.
About Kenojiru (Vegetable and soybean soup)
Kenojiru is a regional dish eaten throughout the Tsugaru area and beyond in Aomori Prefecture. It is a soup made by simmering finely chopped vegetables in kombu stock. Ingredients include daikon, carrot, bracken, burdock root, frozen tofu, deep-fried tofu, konjac, and green soybeans. The ingredients vary somewhat by region and household, but the dish is consistently a vegetarian soup of root vegetables and soy-based foods simmered in kombu stock.
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Regional cuisine of Aomori region
Japanese Cuisine - Local cuisine
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