# Kenchin Soba ｜ Our Regional Cuisines

**Cuisine Name**: Kenchin Soba

**Region**: Our Regional Cuisines

## Main Lore Areas
Niimi City

## Main Ingredients Used
Soba noodles, Chicken, Tofu, Daikon radish, Carrot, Gobou(=Burdock), Fried thin tofu

## History, Origin, and Related Events
Niimi City has a soil unsuitable for rice cultivation, and buckwheat has long been cultivated in the area. Kenchin-soba, which makes use of this buckwheat, is a hot soba noodle topped with kenchin soup, which is made by simmering vegetables such as tofu, radish, carrots, and gobou(=burdock) root in a soy sauce-based chicken broth. The word "kenchin" means to fry shredded ingredients in oil and roll them up, and it is said that since the Edo period (1603-1867), people have used kenchin soup, which goes well with handmade soba, for its nutritional value during the winter season.

## Opportunities and Times of Eating Habits
It was eaten in Niimi, a region of farmers' fields, during the winter season when foodstuffs are scarce.

## How to Eat
Heat oil in a pan, fry chicken, add tofu, vegetables, fried thin tofu, etc. and fry further. Add broth and simmer until the ingredients are soft. Once cooked, season with soy sauce, mirin(sweet rice wine) and salt to taste, and pour over boiled soba noodles.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served at soba restaurants and other eateries, and is also eaten at home as an everyday soup.

## Ingredients
- Buckwheat noodle: 4 servings
- Chicken meat: 100g
- Daikon radish: 100g
- Carrot: 60g
- Gobou(=Burdock): 60g
- Satoimo(=Japanese taro): 60g
- Fried thin tofu: 1 sheet
- Chikuwa (fish cake): 1 stick
- Konjac(=yam cake): 1／2
- Tofu: 1／2
- Green onion: A little
- Dashi(=Japanese soup stock): 1 L
- Soy sauce: As needed
- Mirin (=sweet rice wine): As needed
- Salt: A little

## Recipe
1. 1. Cut ingredients into bite-size pieces.
2. 2. Heat oil in a pan, fry chicken, add tofu, vegetables (except green onion), fried thin tofu, chikuwa, and konjac(=yam cake), and fry further.
3. 3. Add broth to 2 and simmer until ingredients are tender.
4. 4. Once cooked, season with soy sauce, mirin(sweet rice wine), and salt to taste.
5. 5. Pour over soba noodles.

## Provider Information
provider : Binan Regional Agricultural Extension Center

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