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 traditionally prepared by Buddhist monks and is often served during the colder months due to its hearty and warming qualities.

History

The soup is named after the temple where it was first made, Kencho-ji. The temple was established in the 13th century during the Kamakura period. The monks at the temple followed a vegetarian diet, known as Shojin ryori, which influenced the ingredients used in Kenchin jiru.

Ingredients

Kenchin jiru is a miso soup that is thickened with tofu and root vegetables. The most commonly used vegetables are daikon, carrot, and burdock root. Other ingredients can include shiitake mushrooms, konnyaku, and taros. The soup is seasoned with soy sauce, sake, and mirin.

Preparation

The vegetables and tofu are cut into bite-sized pieces and sautéed in sesame oil. Water, sake, and soy sauce are then added and the mixture is brought to a boil. The heat is reduced and the soup is allowed to simmer until the vegetables are tender. Finally, miso is stirred in to add flavor and the soup is served hot.

Variations

While the traditional version of Kenchin jiru is vegetarian, some modern versions include meat, such as pork or chicken. Some variations also use dashi instead of water for a deeper flavor.

Cultural Significance

Kenchin jiru is a staple dish in Japanese home cooking, especially during the winter months. It is also often served at Buddhist temples and during New Year's Day celebrations.

See Also

• Japanese cuisine
• Shojin ryori
• Miso soup
• Vegetarian cuisine

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