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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.
Egg drop soup is a light Chinese soup. Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish. Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop. Miso soup is a light broth containing miso.
A yukata (浴衣, lit. ' bathrobe ') is an unlined cotton summer kimono, [1] worn in casual settings such as summer festivals and to nearby bathhouses. The name is translated literally as "bathing cloth" and yukata originally were worn as bathrobes; their modern use is much broader, and are a common sight in Japan during summer.
"Hot and sour soup" is claimed by the cuisine of Beijing. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. [7] Sometimes, the soup would also have carrots and pieces of pork.
After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup bases are mainly soy sauce or miso. Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Karashi (Japanese mustard) is often used as a condiment.
Chinese-style steamed bun) is the Japanese name for Chinese baozi, steamed buns filled with cooked ground pork, beef, and/or other ingredients. Tenshindon (天津丼), also known as Tenshinhan (天津飯), is a dish of crab meat omelette (Kani-tama) over rice. The dish name derived from the port city of Tianjin in China.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. [1] While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have ...
A traditional Japanese oil-paper umbrella or parasol, these umbrellas as typically crafted from one length of bamboo split finely into spokes. See also Gifu umbrellas. Kimono Traditional square-cut wrap-around garment. Kimono slip (着物スリップ, kimono surippu) A one-piece undergarment combining the hadajuban and the susoyoke. [2]: 76 [4]
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