けの汁
Keno-jiru (Vegetable and Bean Miso Soup)

English Version

Features of Keno-jiru

A Hearty Local Soup that Sustains Tsugaru Winters

Keno-jiru is a beloved miso-based soup from the Tsugaru area of Aomori. It’s packed with diced vegetables, tofu, and abura-age, delivering deep comfort and warmth.

Easy Eating with Uniform Dice

Cut ingredients into even 5–7 mm cubes. The uniform size creates a consistent mouthfeel and helps flavors meld into a cohesive, savory broth.

Even Better the Next Day

Flavors settle and round out over time, making it ideal for make-ahead cooking during the colder months.

Recipe

Ingredients (serves 4)

• Daikon radish … 150 g (5–7 mm dice)
• Carrot … 80 g (5–7 mm dice)
• Burdock root … 1/2 stalk (5 mm dice; soak in water)
• Firm tofu … 1/2 block (1.5 cm cubes; brief blanching helps keep shape)
• Abura-age (fried tofu) … 1 sheet (pour hot water to degrease; 5 mm dice)
• Konnyaku … 1/2 slab (5 mm dice; parboil)
• Dried shiitake … 2 (rehydrate; 5 mm dice; reserve soaking liquid)
• Long green onion (negi) … 1/2 stalk (thinly sliced)

Broth & Seasoning

• Water … 900 ml (plus shiitake soaking liquid)
• Kombu … 1 sheet (5 × 10 cm)
• Niboshi (dried sardines) … 10 g (or katsuobushi 5 g)
• Rice miso … 3–4 tbsp (to taste)
• Sake … 1 tbsp
• Mirin … 1 tsp (optional)
• Soy sauce … 1/2 tsp (optional; to sharpen the finish)

Instructions

1. Prep: Rehydrate dried items; if using preserved mountain vegetables, desalinate. Soak burdock to remove astringency. Degrease abura-age; parboil konnyaku.
2. Make the broth: Combine water, kombu, niboshi, and shiitake soaking liquid in a pot and warm gently. Remove kombu before boiling; keep just below a boil and extract for about 10 minutes, then remove niboshi.
3. Simmer: Add firm vegetables in order—daikon, burdock, carrot, then konnyaku—and simmer over medium heat for about 10 minutes until tender. Add abura-age and tofu; season with sake and mirin.
4. Add miso: Stir in half the miso and simmer 3 minutes. Add the remaining miso to finish, adjusting with a little soy sauce if needed.
5. Finish: Add negi and bring just to a brief simmer. Turn off the heat, rest a few minutes, and serve.

Chef’s Tip

Keep all cuts uniformly diced for the best texture. Use a two-stage miso add (midway and at the end) to preserve aroma. For extra fragrance, finish with a pinch of ground sesame or 1–2 drops of sesame oil. Adjust saltiness by the miso amount.

Nutritional Value (per bowl, approx.)

• Calories: 180–260 kcal
• Protein: 9–14 g
• Fat: 6–10 g
• Carbohydrates: 20–30 g
• Dietary fiber, potassium, folate (from vegetables)

Balanced and relatively low in oil despite generous ingredients. Tofu and abura-age add convenient protein.

History

An Everyday Soup Rooted in Winter Preservation

Born from traditions of using salted and dried pantry items, this “everyday feast” helps maintain nutrition through harsh winters. The name’s origin is debated, but its humble, comforting taste endures.

A Household Taste with Many Variations

Miso style, broth base, choice of mountain vegetables, and soy products vary by home and region. One shared truth: it’s often even tastier when reheated the following day.