Kencho

This home-style dish has long been loved across Yamaguchi. Crumbled tofu and daikon are stir fried in oil then slowly simmered in dashi, a plain stew whose taste varies gently from region to region and home to home.

Highlights

Carrot, burdock, and konnyaku are sometimes added, and the gentle savor of dashi soaked into the daikon is its heart. Its unadorned goodness recalls the taste of home.

Enjoying the Seasons

Winter, when daikon turns sweet, is its true season. It appears on New Year and cold-day tables as a warming bowl.

Access and Basic Information

Served at regional restaurants and diners around Yamaguchi City, and often found as a prepared side at roadside stations.

A Quick Tip

Leaving it overnight lets the flavor soak in well, and reheating it the next day is just as delicious.