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 soupKasujiruKenchin jiru
- Miso soup Noppe OhawSuimono – generic name for clear traditional soups
- * Ushiojiru – clear soup of clamsTorijiru – Chicken soupZenzai – 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 NagasakiHōtō – regional dish made by stewing flat udon noodles and vegetables in miso soup- Instant noodles
- * Cup noodles
- Okinawa soba
- Ramen
- * Tonkotsu ramenUdon – 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 dietDojō nabe – loach, tokusanhin of Asakusa in TokyoFugu chiri – pufferfishHarihari-nabe – minke whale meat and mizunaImoni – beef and potatoesKiritanpoMotsunabeOdenShabu-shabu- ''Sukiyaki''