Kenojiru

About Kenojiru

Keno-jiru, a local dish that is eaten extensively from the Tsugaru region of Aomori Prefecture, is a soup made with finely chopped vegetables cooked in kelp soup stock. Ingredients are daikon, carrots, wallabies, burdock, frozen tofu, deep-fried tofu, konjac, green soybean. Although there are some differences in ingredients depending on the region and at home, it is common to be a vegetarian ryori that simmered vegetables and soybean products, mainly root vegetables and soy products in kelp broth.

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