List of Japanese soups and stews explained

This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic kaiseki, honzen, and 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

• 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

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 ramen dishes
• List of soups
• List of stews
• Tsukemen

Notes and References

1. Book: 読売新聞大阪本社. 雑学新聞. PHP研究所. 2005. 978-4-569-64432-5., p.158, explains that in the tea kaiseki, the