山口県·郷土料理
Kencho
Daikon radish and carrots are simmered together while breaking up the tofu into the pot. A slightly thick, sweet and savory sauce soaks deeply into the tender daikon, which melts in your mouth. The gentle flavor of the tofu combined with the sweetness of the root vegetables creates an unpretentious taste that makes you want to eat bowl after bowl of rice. Kencho is a local dish that has been beloved in Yamaguchi Prefecture since ancient times. Because it can be easily made with just daikon, carrots, and tofu, the recipe has been passed down through many households, warming dining tables during the cold seasons. Adding chicken or fried tofu (aburaage) provides an even richer depth of flavor. It remains delicious even when cold, and the flavor deepens each time it is reheated. It continues to be cherished today as a true taste of a Yamaguchi mother's home cooking.
Record it after reading
