Kamakura Kenchin-jiru
At a glance
| Name | Kamakura Kenchin-jiru (Kenchin-jiru) |
|---|---|
| Prefecture | Kanagawa |
| Region | Kanto |
| Type | Root-vegetable and tofu soup |
What is it?
Kenchin-jiru cooks tofu, daikon, carrot, burdock, taro and konjac in a clear soy-seasoned broth.
History and local context
It is associated with Buddhist vegetarian cooking and a tradition linked to Kenchoji temple in Kamakura.
How to enjoy it
Eat it hot and appreciate the sesame-oil aroma and contrasting root-vegetable textures.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kamakura Kenchin-jiru from?
It is associated with Kanagawa, in the Kanto region of Japan.
What kind of food is Kamakura Kenchin-jiru?
This guide classifies it as root-vegetable and tofu soup. See the overview for its defining ingredients and texture.
Can I order Kamakura Kenchin-jiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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