Kenchin-jiru (Tofu and root vegetable soup)
A warming soup filled with the flavors of Tochigi’s harvest

About Kenchin-jiru (Tofu and root vegetable soup)

Kenchin-jiru, a local dish of Tochigi Prefecture, is a comforting soup made with plenty of fresh root vegetables and tofu. Several theories explain its origins: one traces it to the Chinese Buddhist vegetarian dish known as kenchin, while another suggests that the name came from Kencho-jiru, a soup said to have originated at Kencho-ji Temple in Kamakura, with the name later changing to kenchin-jiru. Whatever its origins, the soup has long been enjoyed for its rich vegetable flavor and nourishing ingredients.

Tochigi-style kenchin-jiru is generously made with ingredients such as daikon radish, taro, burdock root, carrot, shiitake mushrooms, konjac, and firm tofu. The dish is especially popular in the cold winter months as a warming meal. The tofu provides protein, and it is also enjoyed as a light, wholesome dish.

Kenchin-jiru is delicious on its own and can also be enjoyed with locally produced sake from Tochigi. Junmai sake with a light acidity and fruity aroma is said to complement the vegetables’ sweetness and the savory broth. Kenchin udon, made by adding udon noodles, is another popular way to enjoy the region’s food culture.

When visiting Tochigi Prefecture, try this traditional kenchin-jiru and experience the region’s history and food culture.

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