茨城県·郷土料理
Hitachiota Kenchin Soba
Dip cold soba noodles into steaming hot kenchin-jiru. The hot soup, infused with the savory flavors of taro, daikon radish, and burdock root, clings thickly to the firm, thick noodles. Hitachiota's Kenchin Soba is a bowl that warms you to the core during the cold season. In Ibaraki, where root vegetables are plentiful, kenchin-jiru has long been a staple at the dining table. It is said that 'Tsuke-kenchin'—dipping soba into this warm soup—was already well-loved as far back as the late Edo period. Taro, daikon, burdock, konnyaku, carrots, and green onions. Slurping thick noodles through a hearty, ingredient-rich soup. It is a Hitachiota delicacy that you crave intensely, especially on a cold day.
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