Kenchonjiru





































This is similar to the food which is generally called “Kenchinjiru”, but is called “Kenchonjiru” in this countryside.

This contains many vegetables and mushrooms which were harvested in autumn, minced fish and tofu, and it was source of nutrient in winter.

And this is cooked in large quantity and reheated as needed for many days.

































































■Ingredients

White radish     20g
Beans     3g
Potato     15g
Taro     15g
Carrot     10g
Burdock     5g
Konnyaku     10g
Dried gluten     2g
Sake     3g
Dried kelp     1g
Satsumaage     10g
Chikuwa     10g
Deep-fried bean curd     10g
Tofu     20g
Nameko mushrooms     8g
Vegetable oil     2g
Soy sauce     8g
Sugar     1g
Dried small sardine     3g



























Ninamasu






■Ingredients

White radish     60g
Carrot     10g
Dried shiitake     1g
Deep-fried bean curd     5g
Beans     5g
Sugar     5g
Soy sauce     5g






















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