Winding fiber - Kenchin

Japanese: 巻繊 - けんちん

Also written as "makisen." A type of cuisine, there are three kinds. (1) One of the "shippoku ryori" (table-cooking dishes). It is a Chinese dish originally brought by Zen monks. Boiled shrimp or white fish is finely shredded, simmered with shredded shiitake mushrooms, shriveled burdock, and silver nan, wrapped in a thin omelet, and cut into small pieces. (2) One of the vegetarian dishes. Boiled tofu is placed in a bag, the water is drained, finely shredded and seasoned, and boiled silver nan, finely chopped burdock, shiitake mushrooms, and hemp seeds are placed on top of the tofu spread out like a thin skin, rolled up, wrapped in Mino paper, and steamed. (3) One of the home-style dishes. Makisenjiru. Tofu is wrapped in cloth to remove the water, fried in sesame oil, and a separate stock is added to make the soup.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

巻煎とも書く。料理の一種で，3種類ある。 (1) 卓袱料理 (しっぽくりょうり) の一つ。もと禅僧がもたらした中国料理。ゆでたえびの身や白身の魚を細かくほぐし，千切りにしたしいたけ，笹がきにしたごぼう，銀なんなどとともに煮つけ，薄焼き卵に包み込み，小口切りにする。 (2) 精進料理の一つ。煮沸した豆腐を袋に入れて水を切り，細かくほぐして味つけし，銀なん，小口切りにしたごぼう，しいたけ，麻の実を煮たものを，薄皮状に広げた豆腐の上に載せて巻き，美濃紙に包んで蒸してつくる。 (3) 家庭的料理の一つ。巻繊汁。豆腐を布に包んで水けを除き，ごま油で炒め，別に出し汁を加えて汁とする。

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