List of Japanese soups and stews
In Japanese cuisine, 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
Soup/Shirumono
- 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
Noodle soup
- Champon – noodle dish that is a regional cuisine of Nagasaki
- 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)
Stew/nimono
- Cream stew – yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
- Nikujaga
- Zosui
Hot pot/Nabemono
- 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
- Aonori – 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
Wikimedia Commons has media related to Soups and stews of Japan.
- ^ Yomiuri Shimbun (2005). 雑学新聞 [Trivia Newspaper]. PHP Research Institute. p. 158. ISBN 978-4-569-64432-5.
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