Soups

Appears in
An American Taste of Japan
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Basic stocks, miso-thickened soups, thick rice and noodle soups, creamy vegetable soups, and clear broths—most meant to herald the start of a fabulous meal, some hearty enough to highlight the menu

In Japan, soups run the gamut from thick and hearty to light and delicate, with something to suit every mood and every meal, even breakfast! Soups are generally drunk directly from individual bowls, with chopsticks helping to reach any solids. In the Japanese scheme of things, soups are either brought to the table along with many small dishes in an informal setting, or served at the conclusion of a formal meal.