東風吹かば

Osuimono is a traditional Japanese clear broth soup made from dashi. It consists of three components: “tane” (main ingredient), “tsuma” (supporting ingredient), and “suikuchi” (aromatic garnish), offering a refined, delicate flavor.

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.

Tonjiru is a hearty miso soup with pork, commonly enjoyed as a homestyle dish in Japan. Ingredients vary by region and household, including vegetables and konnyaku.

Miso soup is made by dissolving miso paste into hot broth. It includes a variety of ingredients like tofu, mushrooms, or spinach.