This is a list of Japanese soups and stews.

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

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 or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are two kinds of traditional Japanese ...

'', '' honzen'', and ' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays., p.158, explains that in the tea kaiseki, the

Japanese soups and stews

Soup/'' Shirumono''

* ''

Butajiru is a Japanese soup made with pork and vegetables, flavoured with miso. It is a more substantial version of miso soup, with a larger quantity and variety of ingredients. Common ingredients ''Butajiru'' is usually made by stewing thinly sli ...

'' – Also known as ''tonjiru''. Soup made with pork and vegetables, flavoured with miso. *

Dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...

– a class of soup and cooking

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...

used in Japanese cuisine. *

Sweet corn Sweet corn (''Zea mays'' convar. ''saccharata'' var. ''rugosa''), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive muta ...

porridge soup. * '' Kasujiru'' * '' Kenchin jiru'' *

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...

* '' Noppe'' * ''

Ohaw Ohaw or rur is a savory soup of the Ainu people of northern Japan, flavored with fish or animal bones. Kelp is also used to add flavor to the stock. Unlike the majority of the traditional Japanese soups, the Ainu do not use miso or soy sauce ...

'' * ''

Suimono Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

'' - generic name for clear traditional soups ** ''Ushiojiru'' – clear soup of clams * '' Torijiru'' –

Chicken soup Chicken soup is a soup made from Chicken (food), chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear broth, chicken broth, often with pieces of chicken or vegetables; common addition ...

* '' Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''

mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

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Zōni , often with the honorific "o-" as ''o-zōni'', is a Japanese soup containing ''mochi'' rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of ''osechi'' ceremonial foods. The preparation of zōni varies bo ...

Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...

* ''

Champon , also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and v ...

'' – Noodle dish that is a regional cuisine of Nagasaki, Japan. * ''

Hōtō is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though ''hōtō'' is commonly recognized as a variant of ''udon'', locals do not consider it to be a ...

'' – Regional dish made by stewing flat

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

noodles and vegetables in miso soup. *

Instant noodle Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is ...

s **

Cup Noodle Cup noodle is a registered trademark of Nissin Foods and is known as precooked instant noodle with flavoring powder and/or seasoning sauce sold in a polystyrene, polyethylene, or paper cup. The flavoring can be in a separate packet or loose in t ...

* ''

Okinawa soba is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in Okinawan dialects), althou ...

'' *

Ramen is a Japanese dish, Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese ...

** ''

Tonkotsu is a ramen dish that originated in Fukuoka, Fukuoka Prefecture on the Kyushu island of Japan, and it is a speciality dish in both Fukuoka and Kyushu. The soup broth is based on pork bones and other ingredients, which are typically boiled for se ...

'' ramen * ''

Udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'' - many variations, including ''

Kitsune udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'' topped with aburaage (sweetened deep-fried tofu pockets)

Stew/''
Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time un ...
''

* ''

Cream stew is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats ...

'' –

Yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

dish consisting of meat and mixed vegetables cooked in thick white roux. * " Gyusuji Nikomi" or Motsu Nikomi * ''

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up ...

'' * ''

Zosui , or , is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and ve ...

Hot pot Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...
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Nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot". Description Nab ...
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Chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or ''m ...

'' – Stew commonly eaten by sumo wrestlers as part of a weight-gain diet. * ''

Dojō nabe ''Dojo nabe'' (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese ''nabemono'' dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sa ...

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loach Loaches are fish of the superfamily Cobitoidea. They are freshwater, benthic (bottom-dwelling) fish found in rivers and creeks throughout Eurasia and northern Africa. Loaches are among the most diverse groups of fish; the 1249 known species of C ...

, tokusanhin of

Asakusa is a district in Taitō, Tokyo, Japan. It is known as the location of the Sensō-ji, a Buddhist temple dedicated to the bodhisattva Kannon. There are several other temples in Asakusa, as well as various festivals, such as the . History The ...

Tokyo Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, with an estimated 37.468 ...

* ''

Fugu chiri Fugu chiri is a pufferfish soup. It is also known as tetchiri. See also *Fugu * List of Japanese soups and stews References

Japanese soups and stews Fish dishes {{japan-cuisine-stub ...

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pufferfish Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfis ...

* '' Harihari-nabe'' –

minke whale The minke whale (), or lesser rorqual, is a species complex of baleen whale. The two species of minke whale are the common (or northern) minke whale and the Antarctic (or southern) minke whale. The minke whale was first described by the Danish n ...

meat and

mizuna , kyona, Japanese mustard greens, or spider mustard, Mark Bittman is a cultivar of ''Brassica rapa'' var. ''niposinica''. Description and use Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild p ...

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Imoni is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is ...

'' - beef and potatoes * ''

Kiritanpo is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or cooke ...

'' * ''

Motsunabe is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe po ...

'' * ''

Oden is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly ca ...

'' * ''

Shabu-shabu ''Shabu-shabu'' ( ja, しゃぶしゃぶ, shabushabu) is a Japanese '' nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish sw ...

'' * ''

Sukiyaki is a Japanese dish that is prepared and served in the ''nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in ...

'' File:Sukiyaki 01.jpg,

File:Cookingsukiyaki.jpg,

Nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot". Description Nab ...

File:Soy ramen.jpg,

File:Zoni by yoppy.jpg, ''

References

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Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

Soups Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingre ...

Japanese soups and stews

Soup/'' Shirumono''

Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...

Stew/''Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time un ...''

See also

References

Stew/''
Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time un ...
''