List of Japanese soups and stews
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.
Japanese soups and stews
- Butajiru – Also known as tonjiru. Soup made with pork and vegetables, flavoured with miso.
- Champon – Noodle dish that is a regional cuisine of Nagasaki, Japan.
- Chankonabe – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet.
- Sweet corn – porridge soup.
- Cream stew – Yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
- Dashi – a class of soup and cooking stock used in Japanese cuisine.
- Fugu chiri – Pufferfish soup.
- "Gyusuji Nikomi"
- Harihari-nabe – Nabemono made with minke whale meat and mizuna
- Hōtō – Regional dish made by stewing flat udon noodles and vegetables in miso soup.
- Hot pot
- Instant noodles
- Kenchin jiru
- Kitsune udon – a type of udon topped with aburaage (sweetened deep-fried tofu pockets)
- Miso soup
- Nabemono – Most are stews and soups served during the colder seasons
- Noodle soup – such as those prepared with Udon
- Okinawa soba
- Torijiru – Chicken soup
- Ushiojiru – clear soup of clams
- Zenzai – In Okinawa Prefecture, refers to red bean soup served over shaved ice with mochi
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