Ibaraki Prefecture Home Cooking

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  • 茨城県の家庭料理
  • 茨城県の家庭料理 : けんちん汁で食べるそば・うどんの実態調査
  • イバラキケン ノ カテイ リョウリ : ケンチンシル デ タベル ソバ ・ ウドン ノ ジッタイ チョウサ
  • — Kenchin Soup with either Soba or Udon Noodles —
  • ―けんちん汁で食べるそば・うどんの実態調査―

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Abstract

<p>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.</p>

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