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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. This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
Udon (うどん) – thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. [2]
Various oden stewing in broth. Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
“I make a cheat ramen broth with hondashi [instant dashi], kombu, shiitake mushrooms, and miso,” she says. Similarly, 2024 F&W Best New Chef Mary Attea adds hondashi, miso, and soy sauce to ...
Nabeyaki udon: a sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. The most common ingredients are tempura shrimp with mushrooms and an egg cracked on top. Oboro udon: dashi broth with kombu flakes. Oyako udon: chicken and egg, with sliced onion in a sweetened dashi soup over udon. It has a sweet savory flavor.
Sanuki udon is a successful example of regional branding, as it has brought benefits such as increases in tourism, local udon production, and increased name recognition and attention. [ 9 ] It was selected as first place out of 350 commodities in terms of regional branding strength in biennial surveys by Nikkei Research in 2008 and 2010. [ 10 ]
Curry udon and inari-zushi. In 1905, the dish became affordable for the general population with the introduction of domestically produced curry powder. [11] In the 1920s, the predecessors of today's well-known S&B Foods and House Foods began selling powdered curry powder. [3] In the early 1900s, restaurants created various derivatives of curry ...
In zōsui, the broth and rice are brought to a boil together, preserving the shape of the rice. With ojiya, the shape of the rice is not preserved when boiled together with the broth. The rice grains fall apart and distort in shape. [1] While being flavored with miso or soy sauce, the broth in ojiya remains light or white in color.