JAPANESE CULTURE
I Like Japanese Soup Dishes Words
汁_(Yomigana : りょうり ; Romaji : shiru ryōri) : soup dish
実_(Yomigana : み ; Romaji : mi) : solid ingredient (fish, shellfish, vegetable, bean curd, seaweed etc.)
汁_(Yomigana : しる ; Romaji : shiru) : soup broth
吸物_(Yomigana : すいもの ; Romaji : suimono) : Refer sumashi
吸物椀_(Yomigana : すいものわん ; Romaji : suimonowan) : bowl in which a suimono is served
澄まし汁_(Yomigana : すましじる ; Romaji : sumashijiru) : clear soup
濁り汁_(Yomigana : にごりじる ; Romaji : nigorijiru) : opaque soup
味噌汁_(Yomigana : みそしる ; Romaji : misoshiru) : soup of vegetables, bean curd etc. seasoned with soy bean paste (miso) and dashi (nigorijiru)
粕汁_(Yomigana : かすじる ; Romaji : kasujiru) : soup of salted salmon or yellowtail and vegetables in a broth made with sake lees (nigorijiru)
卯の花汁_(Yomigana : うのはなじる ; Romaji : unohanajiru) : soup of okara, clams, vegetables etc. in a broth seasoned with soy bean paste (miso) (nigorijiru)
椀種_(Yomigana : わんだね ; Romaji : wandane) : solid ingredients of a suimono (meat, fish, shellfish, mochi, vegetables etc.)
椀妻_(Yomigana : わんづま ; Romaji : wanzuma) : fragrant vegetables and fruits (mitsuba, yuzu, myōga etc.) to accompany the wandane
吸い口_(Yomigana : すいくち ; Romaji : suikuchi) : fragrant ingredients (zest of a citrus fruit, ginger, wasabi) on top of a soup to enhance the aroma of the soup as the lid of the bowl is removed
味噌仕立て_(Yomigana : みそじたて ; Romaji : misoshidate) : preparation of a soup seasoned with soy bean paste (miso)
潮仕立て_(Yomigana : うしおしだて ; Romaji : ushioshidate) : preparation of a soup seasoned with fish or shellfish
潮汁_(Yomigana : うしおじる ; Romaji : ushiojiru) : soup seasoned with fish, shellfish and salt
赤出し_(Yomigana : あかだし ; Romaji : akadashi) : soup made from red soy bean paste (akamiso)
納豆汁_(Yomigana : なっとうじる ; Romaji : nattōjiru) : soup made with soy bean paste (miso) and diced nattō
豚汁_(Yomigana : ぶたじる ; Romaji : butajiru) : pork, carrots, onions, konnyaku, taro, burdock, shiitake mushrooms and bean curd, cooked broth seasoned with miso (also known as tonjiru)