also: けんちゃん · けんちぇん
noun
deep-fried tofu-wrapped vegetable roll
A specific dish: finely minced daikon, burdock, carrot, and shiitake mixed with crumbled tofu, wrapped in dried beancurd (yuba) and deep-fried. Primarily a traditional Buddhist vegetarian dish.
精進料理の一つに巻繊という揚げ物がある。
One of the dishes in Buddhist vegetarian cuisine is a deep-fried roll called kenchin.
noun
kenchin soup; tofu and vegetable chowder
Abbreviation of 巻繊汁 (けんちんじる). A clear soup with tofu, root vegetables, and sometimes shirataki, often seasoned with soy sauce. Very common home-style dish.
See also: 巻繊汁
寒い日にはけんちん汁が食べたくなる。
On cold days I crave kenchin soup.
母が作るけんちんは具だくさんでおいしい。
The kenchin my mother makes is full of ingredients and delicious.
noun
stewed black soybean sprout roll
Archaic original meaning. Black soybean sprouts fried in sesame oil, wrapped in dried beancurd and stewed. No longer in common use.
巻繊の原義は、黒豆もやしを油で炒めて湯葉で巻き、煮たものだそうだ。
The original meaning of kenchin is said to be black soybean sprouts fried in oil, wrapped in yuba, and stewed.
Kana spelling is common in everyday writing, especially for the soup.
Variant kanji spelling, less common.
Colloquial or dialectal variant reading.
Rare dialectal or historical reading.
The exact origin is uncertain. The name may derive from the dish's appearance or preparation method, but no widely accepted etymology exists.