Three grand soups

The is a common term in Japan referring to three types of soup thought to be the best in the world.会話に困らない！ 使える「雑談力」1500』西東社編集部、西東社、2016年、p.114現代用語の基礎知識、自由国民社、 2000年 The origin of this term is unknown, though it was already in use by the 1980s. Notwithstanding the term, there are four soups referred to as "three grand soups."

List RankingNameImageOriginDistinctive ingredients and description1BouillabaisseFranceTraditional Provençal fish stew originating from Marseille. The ingredients typically include red rascasse, sea robin, European conger, and other local Mediterranean fishes as well as Provençal herbs and spices.2Shark fin soupChinaA traditional soup found in Chinese cuisine. Traditionally, Japan is one of the leading shark fin-exporting countries.松浦章:江戸時代に長崎から中国へ輸出された乾物海産物 関西大学東西学術研究所紀要, 第45輯, 2012.04, pp.47-76 3BorschtUkraineMany variations, the one referred to is a cabbage and beet-based soup with meat. It is also a national dish of many Eastern and Central European countries such as Belarus, Russia, Ukraine and Poland. Borscht was introduced to Japan by writer Vasili Eroshenko.新宿中村屋・伝統の菓史 Tom yum kungThailandA type of Thai soup characterised by its distinct hot and sour flavours. The soup is typically made with prawns, fish sauce, chili peppers and local herbs such as lemongrass. Tom yum-flavored ramen is also popular in Japan.

See also

List of soups

External links

References