Chen Kenmin

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This is a Chinese name; the family name is Chen.

Chen Kenmin (traditional Chinese: 陳建民; simplified Chinese: 陈建民; pinyin: Chén Jiànmín; Japanese: Chin Kenmin; June 27, 1912 – May 12, 1990) was a Japanese chef of Chinese origin, also known as the father of Chen Kenichi, the Iron Chef Chinese on the television show Iron Chef.

Born in Yibin, Sichuan, China, Chen emigrated to Japan in 1952, and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However in 1958, upon opening the Shisen Hanten (四川飯店, Shisen Hanten^?) Restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Sichuan cuisine to the Japanese people through the Shisen Hanten Restaurant as well as through nationwide TV shows. The Japanese people regarded him, particularly through NHK's TV show, Kyō no ryōri (今日の料理, Kyō no ryōri^?) ("Today's Cuisine" in English). And Chen Kenmin, therefore, came to be known as the "father of the Chinese Sichuan cooking" in Japan.

[edit] Chen Kenmin's popular dishes

Among the many Sichuan-style Japanese Chinese dishes Chen popularized in Japan include:

"Prawns in Chili Sauce" (traditional Chinese: 乾焼蝦仁; simplified Chinese: 乾焼虾仁; pinyin: gān shāo xiā rén), which Chen renamed to Ebi Chili Sauce (エビチリソース, ebi chiri sōsu^?) for the Japanese.
Mapo doufu (Chinese: 麻婆豆腐; pinyin: má pó dòu fu).