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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 [ ja ] cuisine.
This page was last edited on 4 June 2016, at 17:13 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...
Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. [2] It is also called "water dumpling". [3] The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. [4]
Miso: Rich and hearty brown broth consisting of a clear soup base or tonkotsu soup base mixed with nutty miso (soybean paste). Shio (“salt”): Light broth solely seasoned with salt.
Japanese-style futon s laid out for sleeping in a ryokan (inn). In green, three shikibuton s per bed; in red, turned-back kakebuton s. The top two futons in each stack are covered in white fitted sheets, matching the pillowslips. A futon is a traditional Japanese style of bedding.
Amanattō: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year.
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: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
The three grand soups of the world (世界三大スープ sekai sandai sūpu) is a common term in Japan referring to three types of soup thought to be the best in the world. [1] [2] [3] The origin of this term is unknown, though it was already in use by the 1980s. [4] Notwithstanding the term, there are four soups referred to as "three grand ...
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