Kenchin soup
It is no longer a taste of the whole country, but it is also a local dishKenchin soup introduction
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a custom to eat during some kind of event or meeting. Vegetables harvested from autumn to winter are standard, but seasonal vegetables can be cooked deliciously in spring and summer, and you can enjoy a variety of flavors throughout the four seasons. The menu where you can eat udon is also popular.
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