🍱 Kenchou

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.