The word Kenoshiru is originated from “kayushiru (porridge)”, Kenoshiru is a miso soup cooked with root vegetables such as daikon radish, carrots and burdock, edible wild plants, and deep-fried tofu which are thoroughly diced into bite-size pieces. The soup tastes better after aging and repeatedly reheated. People used to eat the soup from Jan 15(Little New Year’s Day) praying for good health.

Kenoshiru(UMAIMONO AOMORI:Aomori Product Information Website )