香川県·郷土料理
Manba no Kenchan
An indispensable home-cooked dish on Kagawa's winter dining tables is the uniquely named 'Manba no Kenchan.' 'Manba' is a type of takana mustard green; it is said to be named after 'Manyo' (ten thousand leaves) because new buds sprout continuously even after the outer leaves are picked. As the leaves endure the winter cold and frost, they become softer and sweeter. 'Kenchan' is a dialectal variation of 'kenchin,' referring to a dish where sliced vegetables and tofu are sautéed and simmered. This is a simple, warming dish made by simmering manba with fried tofu (aburaage) and regular tofu. In the Saiko region, it is also called 'Hyakka no Sekka' (Snowflakes of Hyakka), with the tofu likened to falling snow. Please enjoy this authentic taste of a Sanuki mother's cooking in winter.
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