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Kenchou ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Kenchou

Kenchou

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  • Main lore areas

    All over the prefecture

  • Main ingredients used

    Daikon (radish), tofu, carrots

  • History/origin/related events

    Kenchou" is a simple dish made by boiling tofu, radish, and carrot. It is a dish that has been handed down from generation to generation, and depending on the region and household, various ingredients such as taro, deep-fried tofu, konnyaku, chicken, and shiitake mushrooms may be added. It is often made in large pots and simmered over and over for several days. Because it is prepared with a sweet and spicy, slightly strong flavor, it is a good accompaniment to rice. It is also sometimes made into a soup and eaten as "kenchou-jiru.
    There are various theories as to its origin, one of which is the "Nagasaki Kenchon Theory. Nagasaki kenchon" is a soup or steamed dish made by stir-frying shredded vegetables and tofu. It is said to have originated after the Edo period (1603-1867) and was a dish for special occasions such as Buddhist memorial services. Another origin of kencho is the "Kamakura Kenchoji theory," which is based on a soup of stir-fried vegetables and tofu that was eaten as an everyday meal in the Kamakura period. The "Kamakura Kenchoji theory" is considered to be the most likely explanation, especially in Shimonoseki, where "Kencho" is an everyday dish and the city has a history of being a trading center.

  • Opportunities and times of eating habits

    Familiar as an everyday household food.

  • How to eat

    Boil tofu and drain well on a cloth. Cut radish and carrot into 5mm and 2-3mm thick chunks, respectively. Soak dried shiitake mushrooms in water and cut into thin strips. Cut bacon into 5 mm strips. Add oil to a pan, add bacon, radish, carrot, dried shiitake mushrooms, and tofu in this order, and cook with soup stock, soy sauce, sugar, mirin, and salt. Serve in a bowl and garnish with boiled and sliced green beans. If you use thick fried tofu instead of tofu, you do not need to drain the water and the taste will be richer. You can also sprinkle daikon leaves cut into small pieces instead of green beans.

  • Efforts for Preservation and Succession

    (Outline of those who have passed on the dish, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is generally eaten as a home-style dish, and is also served at school lunches.

RECIPE

Ingredients (For 4 persons)

  • tofu 200g
  • daikon (radish) 400g
  • carrot 40g
  • oil 2 tsp.
  • soy sauce 2 tbsp.
  • sake 2 tbsp.

How to cook

  • 1. Place tofu in a colander, cover with a weight and drain.

  • 2. Peel radish and carrot and cut into chunks.

  • 3. Heat oil in a pan, add 1, breaking up the tofu, and fry until the tofu is slightly moistened, then add 2, and fry until the radish and carrot are coated with oil. Add seasonings and simmer for about 10 minutes until the radish is well seasoned.

Recipe Arrangements

provider : Yae Morinaga

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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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