Kenchin-jiru

Kenchin-jiru is a type of Japanese soup that originated from Kencho-ji, a temple in Kamakura, Japan. It is a vegetarian dish that is traditionally associated with Buddhist monks and is often served in the winter months.

History

Kenchin-jiru was originally a simple soup made by the monks at Kencho-ji. The name "Kenchin-jiru" is derived from "Kencho-ji", the temple where it was first made, and "jiru", which means soup in Japanese. Over time, the recipe has evolved and there are now many variations of Kenchin-jiru, some of which include meat or fish.

Ingredients

The main ingredients in Kenchin-jiru are root vegetables, such as carrots, daikon, and burdock root, as well as tofu and shiitake mushrooms. These ingredients are cut into small pieces and simmered in a soy sauce-based broth. Some versions of Kenchin-jiru also include konnyaku and nappa cabbage.

Preparation

To prepare Kenchin-jiru, the vegetables and tofu are first sautéed in a pot. Then, water and soy sauce are added to the pot and the ingredients are simmered until they are soft. The soup is typically served hot and is often accompanied by a bowl of rice.

Variations

There are many variations of Kenchin-jiru, some of which include meat or fish. For example, some versions of the soup include chicken or pork, while others include fish cakes or seafood. There are also variations that include different types of vegetables or mushrooms.

Cultural Significance

Kenchin-jiru is often served during the winter months in Japan, as it is a hearty soup that is believed to warm the body. It is also commonly served at Buddhist temples, as it is a vegetarian dish that aligns with the Buddhist principle of not harming living beings.

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• Kenchin-jiru
  Kenchin-jiru

• Kenchinjiru soy sauce flavor 2009
  Kenchinjiru soy sauce flavor 2009