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List of Japanese soups and stews : ウィキペディア英語版 | List of Japanese soups and stews
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', ''honzen,'' and ''yūsoku'' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays.〔, p.158, explains that in the tea kaiseki, the〕 ==Japanese soups and stews==
* ''Butajiru'' - Soup made with pork and vegetables, flavoured with miso. * ''Champon'' - Noodle dish that is a regional cuisine of Nagasaki, Japan. * ''Chankonabe'' - Stew commonly eaten by sumo wrestlers as part of a weight-gain diet. * Sweet corn - porridge soup. * ''Cream stew'' - Yōshoku dish consisting of meat and mixed vegetables cooked in thick white roux. * Dashi – a class of soup and cooking stock used in Japanese cuisine. * ''Fugu chiri'' - Pufferfish soup. * ''Harihari-nabe'' - Nabemono made with minke whale meat and mizuna * ''Hōtō'' - Regional dish made by stewing flat udon noodles and vegetables in miso soup. * Hot pot * ''Imoni'' * Instant noodles * * Cup Noodle * ''Kasujiru'' * ''Kiritanpo'' * Miso soup * ''Motsunabe'' * ''Nabemono'' – Most are stews and soups served during the colder seasons * ''Nikujaga'' * ''Nimono'' * Noodle soup – such as those prepared with ''Udon'' * ''Noppe'' * ''Oden'' * ''Ohaw'' * ''Okinawa soba'' * Ramen * ''Shabu-shabu'' * ''Shirataki'' * ''Shirumono'' * ''Sukiyaki'' * ''Suimono'' * ''Tonkotsu'' * ''Torijiru'' – Chicken soup * ''Ushiojiru'' – clear soup of clams * ''Zenzai'' – In Okinawa Prefecture, refers to red bean soup served over shaved ice with ''mochi'' * ''Zōni'' * ''Zosui''
File:Bowl of sukiyaki closeup.jpg|Sukiyaki File:Cookingsukiyaki.jpg|Nabemono File:Soy ramen.jpg|Ramen File:Zoni by yoppy.jpg|''Zōni''
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