Japanese soup includes dolphin juice, Jianchang juice, Chao juice, meal juice, miso soup and so on.
1, dolphin juice (とんじる)
It is made of miso soup and pork. At the same time, it has the delicacy of meat, the fragrance of vegetables and the harmony of increased taste. Generally speaking, it is more popular in cold areas of Japan. Because pork leaks oil when cooked, and almost all Japanese soups are oil-free. Grease not only increases the level of taste, but also prevents the soup from dissipating heat. Drinking hot soup to warm the stomach in winter, dolphin juice is the best choice. Therefore, during the new year of the shrine, the ski resort also prepared multi-purpose dolphin juice for the guests.
2. Jianchang Juice (けん Juice)
This is a pure vegetable soup, which is prepared by frying radish, carrot, konjac and tofu with sesame oil, adding water and "だし" (a Japanese seasoning similar to fish sauce), boiling, and adding soy sauce or miso.
3. Ted juice (ぅしぉじる)
It is a kind of sucking food, and this soup occupies a very important position in Japanese culture. The main ingredient in tidal juice is clam, or white fish. This is an important food for many fishermen. In the fishermen's culture, among all kinds of sacrifices to pray for peace at sea, the tidal juice containing the contents of clams is an essential sacrifice. In the summer when clams go out to sea and white fish are harvested, tidal juice is a must-have soup for every fisherman.
Therefore, in the fishermen's culture, the soup is mainly tidal juice, the clam is the best material, and the seasoning must be the best wood bud.
4. Dietary juice (かすじる)
This is a kind of soup boiled with distiller's grains and rice, which is similar to the distiller's grains dumplings that China will eat, but the Japanese taste salty, and then add fish and vegetables to stew. Because it contains alcohol, it can warm the body. Cooking a bowl of hot rice juice in winter is a great love of many people in cold areas.
5. Weizeng Decoction
Weizeng soup is the oldest soup in Japan, which appeared as early as Muromachi era, especially among the lower class civilians. There was no soy sauce at that time, but there was a kind of "だし" like fish sauce. At that time, almost everyone on the dining table had a bowl of miso soup. Simple. Tofu and kelp, if you can't catch up with rice, miso soup can still be full. In ancient Japan, one dish and one soup was very popular when materials were still scarce. Up to now, miso soup has become rich and varied, except kelp tofu, salmon, konjac, sweet potato, radish and eggs.