This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and yūsoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.[1]
Japanese soups and stews
edit- Butajiru – Also known as tonjiru. Soup made with pork and vegetables, flavoured with miso.
- Dashi – a class of soup and cooking stock used in Japanese cuisine.
- Sweet corn porridge soup.
- Kasujiru
- Kenchin jiru
- Miso soup
- Noppe
- Ohaw
- Suimono – generic name for clear traditional soups
- Ushiojiru – clear soup of clams
- Torijiru – Chicken soup
- Zenzai – In Okinawa Prefecture, refers to red bean soup served over shaved ice with mochi
- Zōni
- Champon – Noodle dish that is a regional cuisine of Nagasaki, Japan.
- Hōtō – Regional dish made by stewing flat udon noodles and vegetables in miso soup.
- Instant noodles
- Okinawa soba
- Ramen
- Tonkotsu ramen
- Udon – many variations, including Kitsune udon topped with aburaage (sweetened deep-fried tofu pockets)
- Cream stew – Yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
- Gyusuji Nikomi or Motsu Nikomi
- Nikujaga
- Zosui
- Chankonabe – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet.
- Dojō nabe – loach, tokusanhin of Asakusa in Tokyo
- Fugu chiri – pufferfish
- Harihari-nabe – minke whale meat and mizuna
- Imoni – beef and potatoes
- Kiritanpo
- Motsunabe
- Oden
- Shabu-shabu
- Sukiyaki
- Japanese soups and stews
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See also
edit- Aonori – is a type of edible green seaweed used in Japanese soups and other dishes
- Asian soup
- Japanese noodles
- List of Japanese condiments
- List of Japanese dishes
- List of Japanese desserts and sweets
- List of Japanese ingredients
- List of ramen dishes
- List of soups
- List of stews
- Tsukemen
References
editWikimedia Commons has media related to Soups and stews of Japan.
- ^ 読売新聞大阪本社 (2005). 雑学新聞. PHP研究所. ISBN 978-4-569-64432-5., p.158, explains that in the tea kaiseki, the