List of Japanese soups and stews
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== List of Japanese soups and stews ==
Japanese cuisine features a variety of soups and stews that are integral to traditional meals. These dishes often incorporate ingredients such as miso, dashi, and various vegetables, meats, and seafood. Below is a list of notable Japanese soups and stews.
Soups[edit]
- Miso soup - A traditional Japanese soup consisting of a stock called dashi into which softened miso paste is mixed. Common ingredients include tofu, wakame seaweed, and green onions.
- Tonjiru - A hearty soup made with pork and vegetables, flavored with miso. It often includes ingredients such as daikon, carrot, burdock root, and konjac.
- Zoni - A soup containing mochi rice cakes, traditionally eaten during the Japanese New Year. The ingredients and flavorings vary by region, but it often includes chicken, fish, and various vegetables.
- Suimono - A clear soup made with a light dashi broth, often garnished with seasonal ingredients such as mushrooms, seaweed, and fish.
Stews[edit]
- Oden - A winter dish consisting of various ingredients such as boiled eggs, daikon, konjac, and processed fish cakes stewed in a light, soy-flavored dashi broth.
- Nikujaga - A popular home-cooked dish made with beef or pork, potatoes, and onions stewed in a sweetened soy sauce broth.
- Sukiyaki - A hot pot dish that includes thinly sliced beef, tofu, vegetables, and noodles simmered in a mixture of soy sauce, sugar, and mirin.
- Shabu-shabu - A hot pot dish where thin slices of meat and vegetables are cooked by being swished in a pot of boiling water or broth, then dipped in sauces before eating.
- Kiritanpo - A regional dish from Akita Prefecture, consisting of mashed rice formed into cylinders, grilled, and then cooked in a hot pot with chicken, burdock root, and mushrooms.
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