List of Japanese soups and stews
In Japanese cuisine, the phrase refers to the makeup of a typical meal served, but has roots in classic,, and cuisine. The term is also used to describe the first course served in standard cuisine nowadays.
Japanese soups and stews
Soup/''Shirumono''
- Butajiru – also known as tonjiru, soup made with pork and vegetables, flavoured with miso
- Dashi – a class of soup and cooking stock used in Japanese cuisine
- Sweet corn porridge soup
- Kasujiru
- Kenchin jiru
- Miso soup
- Noppe
- Ohaw
- Suimono – generic name for clear traditional soups
- * Ushiojiru – clear soup of clams
- Torijiru – Chicken soup
- Zenzai – In Okinawa Prefecture, refers to red bean soup served over shaved ice with mochi
- ''Zōni''
Noodle soup
- Champon – noodle dish that is a regional cuisine of Nagasaki
- Hōtō – regional dish made by stewing flat udon noodles and vegetables in miso soup
- Instant noodles
- * Cup noodles
- Okinawa soba
- Ramen
- * Tonkotsu ramen
- Udon – many variations, including kitsune udon topped with ''aburaage''
Stew/''nimono''
- Cream stew – yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux.
- Nikujaga
- ''Zosui''
Hot pot/''Nabemono''
- Chankonabe – stew commonly eaten by sumo wrestlers as part of a weight-gain diet
- Dojō nabe – loach, tokusanhin of Asakusa in Tokyo
- Fugu chiri – pufferfish
- Harihari-nabe – minke whale meat and mizuna
- Imoni – beef and potatoes
- Kiritanpo
- Motsunabe
- Oden
- Shabu-shabu
- ''Sukiyaki''