2021 Volume 54 Issue 2 Pages 99-106
In Ibaraki Prefecture, home-cooked kenchin soup is eaten with either soba or udon noodles; however, the details remain unclear. Therefore, to compare the preparation of kenchin soup in the past (1950–1960) with the present (2016), we conducted a questionnaire survey. The results showed that in the past, 32 % of people ate kenchin with udon, however, nowadays kenchin is preferred with soba. We found that the ingredients and dashi (broth) have changed over time and the current method of preparation is simpler and uses more variety of seasoning. Finally, the number of people who consume kenchin, with either soba or udon, on celebrations has declined. These results suggest that the preparation of kenchin soup has changed over time to suit current eating habits and lifestyle.
