Kenchin jiru (けんちん汁, 巻繊汁 ''kenchinjiru''), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using

root vegetable Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl a ...

s and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in

shippoku is a Japanese cuisine, Japanese culinary style that is heavily influenced by Chinese cuisine. It has been described as a fusion cuisine and as a "hybrid cuisine" that combines elements of European, Chinese and Japanese cuisines. Meats used in '' ...

cuisine.

Overview

Kenchin jiru is a Japanese vegetable soup prepared using

s and tofu. Typical ingredients include tofu,

burdock ''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mecha ...

root, daikon radish,

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Ta ...

mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings. The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors. Meats such as pork and chicken are sometimes used as an ingredient. It is a popular dish in Japan, where it is prepared in many various ways using various ingredients.

History

It has been suggested that kenchin jiru originated from Kenchō-ji, located in

Kamakura is a city in Kanagawa Prefecture, Japan. Kamakura has an estimated population of 172,929 (1 September 2020) and a population density of 4,359 persons per km² over the total area of . Kamakura was designated as a city on 3 November 1939. Kamak ...

, Kanagawa Prefecture, Japan, which was the first Buddhist

Zen Temple A Buddhist temple or Buddhist monastery is the place of worship for Buddhists, the followers of Buddhism. They include the structures called vihara, chaitya, stupa, wat and pagoda in different regions and languages. Temples in Buddhism repr ...

in Japan. A story regarding the dish's origin is that several centuries ago, a young monk accidentally dropped a fresh tofu cake on the kitchen floor of the temple. The kitchen floor was kept in a very clean state, so the cook used the tofu in a soup for the evening meal. After this occurred, tofu used thereafter when preparing the soup was routinely crushed or crumbled into small pieces, which was based upon a Zen belief that food should be divided equally among the residents of a temple. It has also been suggested that the dish had its roots in

cuisine, which is a Japanese culinary style that is heavily influenced by Chinese cuisine. Shippoku cuisine originated from Chinese immigrants who went to Nagasaki, Japan, during the Edo period. Nagasaki was the only place in Japan where Chinese people were allowed to reside during the "centuries of seclusion". Kenchin jiru's connection with shippoku cuisine is also demonstrated per the derivation of the word ''kenchin'' from the Chinese word ''kenchen'', which means "rolled parched food" or "rolled slivers of food". A well-known variation of kenchin jiru is prepared by rolling cooked vegetables and tofu in yuba ( tofu skin) and then deep-frying the roll, rather than serving it as a soup.

References

{{Soups Japanese soups and stews Vegetable soups Buddhist cuisine

Overview

History

See also

References