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Kenchoji Temple, Kamakura — Zen Buddhist kitchen tradition since 13th century Techniques

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Kenchoji Temple, Kamakura — Zen Buddhist kitchen tradition since 13th century
Kenchinjiru Vegetarian Buddhist Root Vegetable Soup
Kenchoji Temple, Kamakura — Zen Buddhist kitchen tradition since 13th century
Kenchinjiru (けんちん汁) is Japan's classic Buddhist vegetarian soup — originating in the Zen temple kitchens of Kenchoji Temple in Kamakura, made without fish or meat dashi, using only kombu dashi with root vegetables (burdock, carrot, lotus root, taro, daikon) and tofu, seasoned with soy sauce. The tofu is crumbled and fried in sesame oil first — a technique distinctive to kenchinjiru. The sesame oil's richness compensates for the absence of animal fat. Distinctly earthier and more substantial than standard miso soup — the variety of root vegetables creates layered texture and flavor. Also made with miso instead of soy sauce in some regions.
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