Chef Chen Kenmin

Born 27 June 1912, died May 12 1990. Japanese chef of Chinese origin. Born in Yibin, Sichuan, China, Chen emigrated to Japan in 1952, and became a Japanese citizen in 1954. Career - Chen Kenmin is considered the father of Chinese Szechwan cooking in Japan. He introduced "Prawns in Chili Sauce" (Gongboxiaren) and "Mapo doufu" to the island nation. Chen had originally specialized in Chinese imperial cuisine. However in 1958, upon opening the 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. Chen Kenmin, therefore, came to be known as the "father of the Chinese Sichuan cooking" in Japan. Chen Kenmin, introduced mapo-tofu to Japan during the 1960s during a time when Japan had rarely experienced true Chinese cuisine.