Chen Kenmin
Chen Kenmin, also known as Azuma Kenmin after naturalization, was a Chinese-Japanese chef. He is often credited with introducing Sichuan cuisine to Japan. His son, Chen Kenichi, was also a prominent chef of Chinese cuisine and the Iron Chef Chinese on the television show Iron Chef.
Early life
Chen was born in Yibin, Sichuan Province in 1912. He learned cooking from his mother, and worked in various restaurants in Wuhan, Nanjing and Shanghai. He emigrated to Taiwan in 1947 after the Chinese Civil War, and to Hong Kong in 1948, where he opened a Sichuanese restaurant.In Japan
Chen emigrated to Japan in 1952 and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However, in 1957, upon opening the Shisen Hanten restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Shanghai-style Sichuan cuisine to Japan through the Shisen Hanten Restaurant as well as through nationwide TV shows, particularly NHK's TV show, Kyō no ryōri. Chen came to be known as the "father of Chinese Sichuan cooking" in Japan.In 1998, Masuyoshi Kimura, a chef who had been personally trained by Chen Kenmin, appeared as a challenger on Iron Chef, but rather than competing against Chen Kenmin's son, Iron Chef Chen Kenichi, Masuyoshi chose Masaharu Morimoto to be his opponent. Chen Kenichi was present for and watched the battle.
Chen Kenmin's popular dishes
Among the many Shanghai-style and Sichuan-style Japanese Chinese dishes Chen popularized in Japan are:- "Prawns in Chili Sauce", which Chen renamed to Ebi Chili Sauce for the Japanese.
- Mapo doufu.
- Mābō-nasu : a stir-fried dish of ground pork with eggplant in a slightly spicy sauce.
Personal life
Chen married a Japanese woman, Yoko Sekiguchi, in 1953. Their son, Kenichi, was born in 1956.After his naturalization as a Japanese citizen, Chen's name was legally changed to Azuma Kenmin, though he continued to his original surname in his professional life.