けんちん汁
けんちん汁の語源には、鎌倉の建長寺の開山であった蘭渓道隆（らんけいどうりゅう）が、崩れてしまった豆腐を野菜と煮込んで作った汁物に由来するといった説もある。 この汁物が、「建長寺」の名から「建長寺汁」「建長汁」と呼ばれるようになり、訛って「けんちん汁」になったというものである。
大根収穫最盛期で、けんちん汁を作りました、寒い時期体が温まる。
①大根・人参・ごぼうを笹がきに細く切る。
②鍋に水・①を入れ揚げ・豆腐・茸・豚肉・ねぎ・野菜（ほうれん草など）を入れ、出しの素で煮て、白味噌で味を整えて出来上がり。
*辛いのを好む人は豆板醤でも。
Kenchin Soup
There is also a theory that the etymology of Kenchinjiru is derived from the soup made by Michitaka Rankei, the founding of Kenchoji Temple in Kamakura, by stewing collapsed tofu with vegetables. It is the one that this soup came to be called "Kenchoji soup" and "Kenchoji" from the name of "Kencho-ji", and became "Kenchin soup" as an accent.
At the peak of daikon radish harvesting, kenchin soup was made, and the body warms up during the cold season.
①Cut radishes, carrots and burdock into bamboo grass.
②Put water, ① in a saucepan, fry, tofu, mushrooms, pork, green onions, vegetables (spinach, etc.), boil them in a saucer, and season with white miso.
* If you like spicy, soy sauce is also.
