Topic

Japanese Soups

Miso soup, oden, ozōni and the quieter bowls of everyday Japanese cooking.

Japanese Soups Miso soup: the everyday bowl Simple, daily and endlessly varied, miso soup is the first taste of many Japanese mornings. What goes in it, how to drink it, and why it should never boil. 4 min read

Japanese Soups Nabe and shime: the hot pot and its grand finale Japan's shared hot pots are a cold-weather ritual, and the best part comes last: rice or noodles simmered in everything the broth has gathered. 5 min read

Japanese Soups Oden: the winter pot that never seems to empty Daikon, eggs, fish cakes and beef tendon, simmered for hours in dashi. Meet oden, Japan's great cold-weather comfort food, and its many regional moods. 4 min read

Japanese Soups Ozoni: the New Year soup no two families make alike Mochi in hot broth sounds simple, until you learn that Tokyo, Kyoto and Kagawa each make it differently, and every family thinks theirs is right. 5 min read

Japanese Soups Suimono: the clear soup that tests a kitchen A lidded lacquer bowl, a clear broth, one perfect morsel and a sliver of yuzu. Japan's quietest soup has nowhere to hide. 4 min read

Japanese Soups Tonjiru: pork, miso and the roots of winter Pork belly, burdock, daikon and taro, simmered in dashi and finished with miso. Tonjiru is the miso soup that eats like a meal. 3 min read