Japanese people can't imagine their meal without a soup. And it concerns not only for the dinner, but also for the breakfast and supper. Such a tradition of serving the soups comes from the historical and religious roots, during they served the soup rice and some main dishes that depend on the prosperity and not on the social status of the Japanese person. There is a great variety of soups in the Japanese cuisine. But misoshiru and osumashi are the most popular ones.

All the soups are seasoned with the fermented soy paste (called miso) and different ingredients like soy curd, called tofu, small fish, daikon wheat or rice noodle etc. referred to misoshiru. This soup is considered to be a good anti-carcinogenic mean and it served at any time of a day. The most popular version in Japan is misoshiru with tofu and sea weed.

Being in any part of world even at the western restaurant, the Japanese will order for himself a soup from the menu. The Japanese like eating vegetable and fish soups. And tonjiru is the most popular if story goes about meat soups.

Soups are served on deep rice bowls. People eat it with chopsticks and drink it directly from the bowls. Only children and foreign tourists can eat with a spoon.

Misoshiru and osumashi list:

• Asuparagasu to kabocha-no reisei misoshiru
• Wakame-no osuimono
• Karifurawa-no akadashi
• Kenchin jiru
• Taino akadashi jiru
• Tomago-no osumashi
• Ton jiru
• Tofu to wakagi-no misoshiru

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