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.[1]

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.

Japanese soups and stews

Cream stew


Noodle soup


  • Cream stewYōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
  • "Gyusuji Nikomi" or Motsu Nikomi
  • Nikujaga
  • Zosui

Hot pot/Nabemono

See also


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