Kenchin soup

About Kenchin soup

Tochigi Prefecture's local dish “kenchin soup” is a heartwarming soup made with plenty of fresh root vegetables and tofu. There are various theories about its origin, and there are theories that the Chinese vegetarian dish “maki fiber (ken-chin)” originated from it, and there are theories that “kencho-jiru,” which was born at Kencho-ji Temple (kenchoji) in Kamakura, had an accent and became “kenchin soup.” Either way, it has been popular since ancient times as a nutritious dish that makes use of the umami of vegetables.

Tochigi Prefecture's kenchin soup uses plenty of well-balanced ingredients such as daikon, potato, burdock root, carrot, shiitake, konnyaku, and cotton tofu. These ingredients are rich in dietary fiber, vitamins, and minerals, and have the effect of warming the body from the core, especially during the cold winter months. High-quality protein can be ingested from tofu, and it is popular as a low-calorie, healthy dish. It is perfect for those who want to eat a healthy diet while considering nutritional balance.

Kenchin soup is delicious as is, but you can enjoy it even more when combined with local sake from Tochigi prefecture. In particular, junmaishu, which has a light acidity and fruity aroma, enhances the sweetness of vegetables and the umami of soup stock, and goes great with cooking. Also, “kenchin udon,” which contains udon, is popular, and you can enjoy the local food culture even more.

When you visit Tochigi Prefecture, be sure to try this traditional kenchin soup and experience the history and food culture of the region.

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