In Japanese cuisine, the phrase refers to the makeup of a typical meal served, but has roots in classic , , and cuisine. The term is also used to describe the first course served in standard 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 Hōtō – regional dish made by stewing flat udon noodles and vegetables in miso soup Instant noodles Cup noodles 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. 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 – 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
References