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Kenchan ｜ Our Regional Cuisines

  • Oita Prefecture

    Kenchan

Kenchan

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  • Main lore areas

    Kunisaki City

  • Main ingredients used

    Tofu, dried shiitake mushrooms, root vegetables such as radishes, taro, carrots, and burdock root

  • History/origin/related events

    Kunisaki City occupies the eastern part of the Kunisaki Peninsula jutting out into the Seto Inland Sea, facing the Suo Nada and Iyonada Seas. It consists of radiant valleys centered around Mt. Futago and Mt. Monju located in the central part of the Eastern Peninsula, and quiet small rivers that flow through the mountains. At the foot of Mt. Futago, there are temples of the Shinto-Buddhist custom culture of Rokugo Manzan. Agriculture is also practiced, and mandarin oranges, shiitake mushrooms, strawberries, and melons are some of the specialties that grow here.

    "Kenchan" is a local dish eaten in Kunisaki City. It is a soup made with plenty of root vegetables such as radishes, taro, and carrots, and is called "kenchin soup" in some regions. As for the origin, it is said to be in Kenchoji, a temple of Zen Buddhism in Kamakura City, Kanagawa Prefecture. It is said that the Kazuhisa of Kenchoji Temple ate vegetable scraps and skins as soup to avoid wasting them, and this eventually became known as "Kenchojiru" and came to be called by local names such as "Kenchan" and "Kenchinjiru".

    In Kunisaki City, there is a recipe for eating udon noodles together with root vegetables. Also, depending on the region, soup stock may be made from grilled eso (fish of the Eso family).

  • Opportunities and times of eating habits

    It is often eaten in winter when root vegetables are abundant. Even in the days when there were few opportunities to eat rice, eating "Kenchan" full of ingredients made the stomach full. If you had a large family, you would prepare a lot of it in a large pot and boil it again before eating. It warms the body from the inside and is an indispensable dish in winter.

  • How to eat

    Always use tofu, radish, and taro. In addition, add fried tofu, konjac, burdock root, carrots, and other items. The ingredients are cut into large pieces. It is often made with less broth and can be eaten similarly to simmered food items. If you make it with a lot of broth, it becomes "Kenchan soup" and you can enjoy a different taste.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Oita City, to pass on the taste of the local area to the next generation, has posted the recipe of "Ken-chan" on the Internet. In addition, cooking classes are held to prepare the local cuisine of Oita Prefecture fashionably, and "Kenchan" was chosen as one of the dishes introduced in the class.

RECIPE

Ingredients (4servings)

  • Japanese radish 1／2
  • Taro 4~5pcs
  • Carrot 1
  • Burdock 1
  • Udon 4packs
  • Soy sauce appropriate quantity
  • Oil appropriate quantity

How to cook

  • 1. Under-boil the taro to a size that is easy to eat, burdock root into large slivers, and chop the radish and carrot.

  • 2. Heat oil in a pan and fry the radish.

  • 3. When the radish is oiled, add burdock root, carrot, and taro in that order and stir-fry.

  • 4. When the radish becomes clear, add a little more water and simmer.

  • 5. When the ingredients are cooked, add the diagonally sliced green onions and taste with soy sauce.

  • 6. Serve the warmed udon noodles in a bowl and pour the broth over the top.

provider : "Oita's local cuisine that we want to preserve for the next generation" Recipe image provided by: Oita Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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