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Tsukikenchin soba

Tsukikenchin soba

“Tsukekenchin soba,” a heartwarming local flavor born from the rich climate of Ibaraki

About Tsukikenchin soba

Ibaraki Prefecture's local dish “tsuke kenchin soba” is a heartwarming dish that combines flavourful soba with plenty of ingredients and kenchin soup. In Ibaraki prefecture, the temperature difference between morning and evening is large, and there are many slopes with good drainage, so buckwheat cultivation has flourished since the Edo period. In particular, “Hitachi Aki Soba,” which was created in Showa 53 (1978), has received high praise for its good aroma and taste.

“Tsukikenchin soba” is a method of eating unique to Ibaraki prefecture where zaru soba is placed separately and eaten by dipping it in kenchin soup. Root vegetables such as taro, daikon, carrots, burdock root, konnyaku, tofu, and raw shiitake mushrooms are abundant in kenchin soup, and it is rich in dietary fiber and vitamins obtained from these ingredients. For example, daikon radish and carrots contain a lot of vitamin C, and taro is rich in potassium. Also, kenchin-jiru has different flavors and ingredients from household to household, and it is also a dish that highlights the individuality of each household.

As for this dish, the custom of eating soba during the Lunar New Year (current Setsubun period) spread from the Mito Domain and became popular throughout Ibaraki Prefecture. In particular, it is often eaten during the season when the cold becomes severe, from fall to winter, when new soba is produced. Also, at soba shops around the country, you can enjoy seasonal arrangements, such as “summer kenchin soba,” which uses summer vegetables.

Furthermore, the soup stock is the decisive factor for kenchin soup. In Ibaraki prefecture, deep-tasting soup stock using dried bonito flakes or kombu is common, but depending on the region, chicken broth or dried shiitake mushroom broth may also be used. This allows you to enjoy different flavors even with the same “tsuke kenchin soba.”

Warm Japanese tea is the best drink to go with this dish. In particular, “sashima tea” from Ibaraki prefecture is characterized by its rich aroma and refreshing taste, and goes well with the richness of kenchin soup. After a meal, you can get an even greater sense of satisfaction by combining it with brown rice tea or roasted green tea.

“Tsukikenchin soba” is a perfect match between kenchin soup with lots of ingredients and flavourful soba, and warms the mind and body of those who eat it. Be sure to try it when you visit Ibaraki Prefecture.