🍱 Kenchin jiru
This dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came to be called "Kenchin Jiru" at some point. Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru. Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup.