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.

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned only with the salt from the fish, creating a simple yet rich flavor enhanced by kelp and root vegetables. A comforting winter dish.

Shijimi-jiru is a miso soup with freshwater clams, offering rich umami. It contains ornithine, known to ease hangovers. Lake Shinji in Shimane and Lake Biwa in Shiga are famous sources.

Zōni is a soup with rice cake, especially eaten during New Year. It is also enjoyed as a snack with sake. Broth and ingredients vary by region, with Kansai using white miso and Kanto using clear soup.

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.

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and herbs. It is often poured over rice, refreshing in hot summer, and pairs well with drinks.

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