List of Japanese soups and stews

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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. 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 cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.[1]

Japanese soups and stews

File:Chankonabe-example-ebisu-zoomin.jpg File:Cone Cream Stew.jpg

See also

References

  1. 読売新聞大阪本社 (2005). 雑学新聞. PHP研究所. ISBN 978-4-569-64432-5.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>, p.158, explains that in the tea kaiseki, the