# Manba no Kenchan ｜ Our Regional Cuisines

**Cuisine Name**: Manba no Kenchan

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the Prefecture

## Main Ingredients Used
Manba Mustard Greens, Deep-fried Tofu, Tofu

## History, Origin, and Related Events
“Manba no Ken-chan” is a representative dish of Kagawa Prefecture's local cuisine, particularly during the winter months. Manba, a type of mustard green, is in season from October to April and is known for its unique bitterness. It is cultivated throughout the prefecture, and can even be seen in backyard gardens. The name "Manba" means "ten thousand leaves." The plant was given this name because it continues to sprout new leaves even after the outer ones are harvested. It is also referred to "Senba" or "Hyakkan," which also carry similar meanings. The dish is known as "Manba" in the Eastern Sanuki region, and known as "Hyakka" or "Hakka," a variation of the name “Hyakkan” in the Western Sanuki region.During the winter, when vegetables are scarce, the manba plant grows large leaves of deep green or dark purple, becoming tender and sweeter after being exposed to frost multiple times. It’s also highly nutritious and rich in vitamin C.“Ken-chan” is said to be a corruption of the name "Kenchin," which is a stir-fry of finely chopped vegetables with tofu. In the Western Sanuki region, the tofu is likened to snow, giving it the name "Hyakka no Yukibana" (Snowflake of Hyakka).

## Opportunities and Times of Eating Habits
Manba is commonly grown in home gardens and is still prepared as a daily winter side dish due to its tenderness and increased sweetness in the cold season.

## How to Eat
To prepare Manba, boil it and then rinse it in water to remove bitterness. Small dried sardines can be added with their heads on for better flavor. Larger dried sardines should be used without heads, guts, or bones. Heat oil in a pot, sauté the dried sardines until fragrant, then add chopped Manba and sauté. Add tofu and aburaage, continue sautéing while breaking up the tofu. Finally, simmer with dashi and seasonings to adjust the flavor. The ingredients and seasoning can vary between households.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)This traditional dish has been enjoyed by families as a winter home-cooked meal since long ago. It can also be purchased as a side dish in local stores across the prefecture. Additionally, it is included in school lunch menus.

## Ingredients
- Manba: 8 large leaves
- Thin deep-fried tofu: 1 piece
- Tofu: 1／2block
- Dried sardines: a small amount
- Vegetable oil: 1 tablespoon
- Soy Sauce,: 2 1／2 tablespoons
- Dashi broth: 2／3 cup

## Recipe
1. 1. Boil the manba, soak it in water, remove bitterness, and squeeze. Cut it into pieces about 1.5 cm in size.
2. 2. Gently drain the tofu of excess water, and cut the aburaage into strips about 3 cm long.
3. 3. Heat oil in a pot, add dried sardines, and toast them until a fragrant aroma emerges. Add the prepared manba from step 1 and sauté.
4. 4. Add the tofu and thin deep-fried tofu from step 2. Use a wooden spoon to break up the tofu while sautéing.
5. 5. Add dashi broth and seasonings, and simmer to adjust the flavor.
6. 6. Arrange on plates.

## Provider Information
provider : Recipe source: Kagawa Prefecture Department of Agriculture and Fisheries, Agricultural Management Section

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