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

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, Japan.
• Hōtō – Regional dish made by stewing flat udon noodles and vegetables in miso soup.
• Instant noodles
  • Cup Noodle
• 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.
• Gyusuji Nikomi or Motsu Nikomi
• 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

See also

References