Yamaguchi Kencho
At a glance
| Name | Yamaguchi Kencho (Kencho) |
|---|---|
| Prefecture | Yamaguchi |
| Region | Chugoku |
| Type | Daikon and crumbled tofu stir-simmered in sweet soy |
What is it?
Kencho fries thin daikon and roughly crumbled tofu in oil, then simmers them with soy sauce, mirin, sake and sugar until nearly dry. Carrot, fried tofu, taro, konnyaku and shiitake may join.
History and local context
The winter household dish is found throughout Yamaguchi under names such as kencho-ni and kencho-daki, with soupy kencho-jiru and miso-seasoned regional forms. It is related in spirit, but not necessarily directly, to kenchin dishes elsewhere.
How to enjoy it
Make a large batch and reheat once the flavors settle, serving it with rice. Drain tofu, cook daikon until translucent, cool large pots quickly and reheat thoroughly rather than leaving them warm for long periods.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yamaguchi Kencho from?
It is associated with Yamaguchi, in the Chugoku region of Japan.
What kind of food is Yamaguchi Kencho?
This guide classifies it as daikon and crumbled tofu stir-simmered in sweet soy. See the overview for its defining ingredients and texture.
Can I order Yamaguchi Kencho 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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