Kenchin-jiru made with Kamakura vegetables, with dried fish from the market shop grilled alongside. In a seaside town, dried fish belongs on the breakfast table.
Ingredients
- Cooked rice
- Dried fish (butterflied horse mackerel)
- Kenchin-jiru
- A small vegetable garnish
How I made it
- Grill the dried fish from the market on a wire rack
- Serve with freshly cooked rice and kenchin-jiru
This moment in the journey
The Kamakura morning set is ready
Make local food with local ingredients, and eat it where it belongs. I ladled the finished soup into a lacquered bowl: crumbled tofu, shiitake, carrot, daikon and leek rose to the surface.
Freshly cooked rice, kenchin-jiru, and the fish hot off the grill. The Kamakura morning set meal was ready. I cupped the bowl in both hands and took a sip.
Watch this scene on YouTube2:50
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Kamakura Agricultural Cooperative Market (Rembai)
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