“Kenchin-Jiru” Soup with Eddoe Taro

Today’s brunch : “Zosui” rissoto, “Kenchin-Jiru” soup, “Nukazuke” pickles.

"Kenchin-Jiru" Soup with Eddoe Taro
"Kenchin-Jiru" Soup with Eddoe Taro


“Kenchin-Jiru” is a clear soup (dashi broth based) with plenty of vegetables and tofu.


Fry the ingredients ( daikon radish, carrot, shiitake mushroom, eddoe taro, konjac, tofu, abura-age, etc.) in sesame oil,
and then add dashi broth.
Season with soy sauce, salt, and sake.


“Satoimo”  (Colocasia esculenta (L.) Schott)

It is harvested from late summer to autumn.  It is one of autumn season words of Haiku.


さといも “里芋”  literally “village potato”


Satoimo, Colocasia esculenta (L.) Schott

is a representative lactic acid bacteria pickles of Japan, which is made by fermenting vegetables in “Nuka” rice bran paste.  糠漬け(ぬかづけ) literally “rice-bran pickled”
is a clear soup with a plenty of vegetables and tofu.   建長汁 or 巻繊汁(けんちんじる) literally “Kenchoji temple soup” or “rolled chopped soup”
is an eddoe taro (Colocasia esculenta (L.) Schott).   里芋(さといも) literally “village  potato”
is a kind of Japanese risotto.  It is often made by using soup after one pot dish.  雑炊(ぞうすい) literally “mixed coock”