15+ Comfort Japanese Soups And Stews For You In 2022
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Loading... - Alex Pinyin
- 22 Sep 2022
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Since Japan has a very cold winter every year, many Japanese soups and stews recipes have been created. Some of them are only made occasionally; some are year-round dishes. But all of them can warm you up against the freezing temperatures.
In this post, I will show you how diverse Japanese cuisine can be with soups and stews. From savory ones, like classic Miso Soup, to sweet comfort snacks, like Zenzai, the list is amazingly versatile with limitless possibilities.
And there are numerous choices of soups and stews for you that can confuse you. Therefore, I am here to help you with my collection of 16 selective Japanese soups and stews that you should try.
Here Is Your Beginning To Become A Japanese Soup And Stew Master
The Japanese often make soups and stews during the cozy season. Therefore, you can feel assured by their knowledge about this territory of the culinary world. Without further ado, I would like to introduce 16 Japanese soups and stews that you need to know.
1. Zouni/Ozoni (Mochi Soup)
Zouni, or Ozoni, is a special soup that the Japanese make during their first day of the Lunar New Year. In Japanese, “zouni” means “mixed simmered soup”. There are over a hundred types of Zouni in Japan, and each prefecture has several recipes due to their specialties.
The Zouni that people often see is the Kansai-style one. Its broth is opaque since it’s made of White Miso, Sake, and Dashi broth. The flavor is highlighted by the mild sweetness of Miso and Dashi’s umami.
The Dashi broth is made by simmering Bonito flakes (fermented and smoked tuna) and Kombu (dried kelp) for at least 30 minutes. This is one of the most crucial elements of Japanese cuisine.
The typical toppings of the Kansai recipe are Mochi (rice cake), Daikon (Japanese radish), and Kamaboko (Japanese red fish cake). And in this recipe, Mochi has a round shape, and it is boiled before adding to the soup.
The one that receives the same fame as Kansai Zouni is its counterpart from the Kanto region. The two have some distinctive points: their broth’s components and topping options. And the recipe in this post assembles the Kanto-style Zouni.
Kanto Zouni has a soy base for the broth instead of White Miso. Therefore, it has a savory flavor and heavier umami compared to Kansai one. Kanto’s Mochi is also different since it is square and grilled. Toppings here are more earthy with shiitake, chicken, and leafy veggies. Read More...
