What is Kenchin Soba? A local dish from Ibaraki.
In Ibaraki Prefecture, particularly in the northern part including Hitachinaka City, there is a beloved winter dish known as "Kenchin Soba."
"Kenchin" is originally known as "kenchin-jiru," a local dish that is simmered with root vegetables and konjac, flavored with soy sauce.
Typically enjoyed as a standalone soup, Kenchin-jiru is often served on its own. However, in Ibaraki Prefecture, there is a unique cultural twist where this heartier version of Kenchin-jiru is paired with soba noodles for a delightful combination.
In restaurants, you can enjoy "Tsukekenchin," which is soba served with a dipping sauce, or "Kenchin Soba," where noodles are added to the Kenchin soup.
Ibaraki Prefecture is also known for its buckwheat, and among its specialties, "Hitachi Aki Soba" stands out as a brand variety that excels in flavor and aroma. The harvest season for fresh soba, which is from October to November, is said to be the best time to enjoy delicious kenchin soba.
Chion's Fresh Soba: Hitachiaki Soba
At Chion, we use "Hitachi Aki Soba," a brand of soba from Ibaraki Prefecture. This fragrant and slightly sweet soba pairs wonderfully with kentin soup, allowing you to truly savor the flavors of the ingredients. Our dipping kentin soba features a rich soy sauce base that highlights the umami of the broth. Served in a large bowl filled with plenty of ingredients, each bite reveals more delicious components, making it a satisfying dish. The ingredients are gently simmered, making this a perfect choice to warm you from the inside during the cold winter months. We also recommend the "kentin soba" that comes with soba noodles. In addition to kentin soba, Chion offers other popular dishes such as eggplant dipping soba and hell soba topped with spicy grated daikon.
Chion is located about a 10-minute drive from Hitachinaka Seaside Park. As a popular spot, it can get quite busy, especially on weekends.
The History and Origin of Kentin Soup
Kenchin-jiru is said to have originated as a vegetarian dish in temples during the Kamakura period. This healthy local cuisine is made primarily with vegetables, without the use of meat or fish. Nowadays, there are variations depending on the region, household, or restaurant, with some incorporating meat, but the common feature remains a hearty soup filled with plenty of vegetables.
Seasonal menus available all year round.
Kenchin soba is sometimes offered as a winter special at certain restaurants, but at Chion, you can enjoy it all year round. When visiting Hitachinaka, be sure to stop by and savor this traditional taste from northern Ibaraki!