List of Japanese soups and stews
Hōtō (ほうとう?) is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.
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
- Butajiru - 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
- Imoni
- Instant noodles
- Kasujiru
- Kiritanpo
- Miso soup
- Motsunabe
- Nabemono – Most are stews and soups served during the colder seasons
- Nikujaga
- Nimono
- Noodle soup – such as those prepared with Udon
- Noppe
- Oden
- Ohaw
- Okinawa soba
- Ramen
- Shabu-shabu
- Shirataki
- Shirumono
- Sukiyaki
- Suimono
- Tonkotsu
- Torijiru – Chicken soup
- Ushiojiru – clear soup of clams
- Zenzai – In Okinawa Prefecture, refers to red bean soup served over shaved ice with mochi
- Zōni
- Zosui
- Japanese soups and stews
See also
- 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 soups
- List of stews
References
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