Prefecture: Nagano
Producer: Aszac Foods
Ingredients: Dextrin, soy sauce, starch, salt, rice miso, fermented seasoning, sesame oil, yeast extract, sugar, bonito flakes powder, bonito stock, kelp extract, spices, ingredients (tofu (domestic), burdock, boiled lotus root, green onion, dried carrots, roasted sesame), tofu coagulant, antioxidant (VE), (contains wheat, sesame, and soybeans)
Vegan, Dairy-free
Size: 30.8g (7.7gx4)

Kenchinjiru is a heartwarming Japanese vegetable soup that is considered part of the traditional vegan Buddhist temple cuisine known as shōjin ryōri. Its name is derived from Kencho, the Zen Buddhist temple, Kencho-ji, in Kamakura. Although many different vegetables can be used to make kenchinjiru, you will usually find a base of Japanese root vegetables. 

This special kenchinjiru includes six different ingredients: tofu, gobo (burdock root), lotus root, green onion, carrot, and roasted sesame seeds, which add a range of texture from the smooth tofu to the crunchy root vegetables. The ingredients are stir-fried with sesame oil to bring out their flavor and richness, and slowly simmered in an umami-rich dashi (stock) to create a deeply traditional, old-fashioned taste.

Suggested uses: Pour the contents into a bowl, add 160ml of boiling water and stir well. It will be ready in about 1 minute. You can also combine one package with 150g of uncooked rice and a pinch of salt and cook with water in your rice cooker to make takikomi gohan.