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When it gets cold, we warm up with kenchinjiru in my house. It's delicious when you slice tofu thinly and deep fry it. It's seasoned with just soy sauce and is very refreshing. We eat it as a dipping sauce for udon and soba noodles. It's a traditional dish that has been passed down for a total of 194 years, from my great-grandmother who lived to be 101 and my grandmother who is 93.