Kenchin-jiru
 Kenchin jiru | |
| Jeneng liyané | Kenchin-jiru |
|---|---|
| Jinis | Soup |
| Panggonan asal | Japan |
| Woworan pokok | Root vegetables and tofu |
| Woworan kang lumrah kaanggo | Burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings |
 Buku masakan: Kenchin jiru  Médhia: Kenchin jiru | |
Kenchin jiru (け ん ち ん 汁, 巻 繊 汁kenchinjiru ), uga dieja kenchin-jiru, lan kadang diarani kenchin, yaiku sup janganan Jepang sing disiapake nggunakake janganan oyot lan tahu . Iki minangka panganan sing populer ing Jepang lan disiapake kanthi macem-macem cara nggunakake bahan-bahan sing akeh banget. Wis dingerteni manawa sajian kasebut asale wiwit pirang-pirang abad kepungkur saka Kenchō-ji, candhi, lan uga disaranake manawa sajian kasebut asale saka masakan shippoku .