also: けんちゃん · けんちぇん
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.
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: けんちん汁
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.
One of the dishes in Buddhist vegetarian cuisine is a deep-fried roll called kenchin.
On cold days I crave kenchin soup.
The kenchin my mother makes is full of ingredients and delicious.
The original meaning of kenchin is said to be black soybean sprouts fried in oil, wrapped in yuba, and stewed.
Dried beancurd (yuba) used as the wrapper in the original kenchin roll.
Standard kanji spelling for this dish name.
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.