The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Kenchin-jiru

Saitama

The dish which heats up a body a winter holiday

Kenchin-jiru

The dish added to the table a holiday of "barbarian kou" which entertains Mr. Ebisu on November 20. It's made with fermented soybean paste by an area.

Recipi of cuisin

  • Carrot100g
  • Burdock100g
  • Japanese radish100g
  • Chinese cabbage100g
  • Taro potato300g
  • Mushroom100g
  • Tofu1 piece
  • Konnyaku100g
  • OilTablespoon 3
  • Soy sauceTablespoon 3
  • Fermented soybean paste80g
  • Soup stock7 cup
1.
Burdock makes something rather thin slicing and does one without lye by water. When cutting into round slices and Chinese cabbage are a coarse cut of 2cm, and tofu is a hand, Japanese radish and carrot shave the strip of paper limit and taro potato.
2.
Oil is heated in a pot and burdock is fried.
3.
About 1/3 fries including the material besides the tofu, and puts in soup stock.
4.
If a topping becomes soft, soy sauce and fermented soybean paste are put in.
5.
If remaining soup stock and tofu are put in, and boils, finish.

Information provided by : The folklore dish collection of the taste folklore man Saitama home in home

Shirumono

Local cuisine

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