Japan Interactive

Miso Soup
		Miso soup takes an important role in Japanese dishes and there are quite many kinds of miso soups. Some of Japanese have miso soup for breakfast everyday. When makeing miso soup, a miso past is used. There are various kinds of miso sold at shops (click here to see a traditional miso shop) or supermarket but you can make your original miso at home. Click here to see how to make miso.
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		Wappani Wappani is a very unique miso soup you can enjoy only at Awashima Island, Niigata prefecture, Japan. "Wappa" means an old lunch box made of cedar. Grilled many kinds of fish, negi (Japanese leek) and miso are placed in the wappa. Boiled water is poured into it. A grilled stone is added to the soup and this stone simmer the soup like the picture left. (click it to enlarge).
		Tofu no misoshiru Tofu no misoshiru is one of the popular miso soups. It is quite easy to make it. Dice tofu. Place dashi (fish and kelp- flavored stock) in a soup pot, bring to a boil. Add miso and stir it well. Add the tofu boil briefly. Add sliced negi (leek) and immediately turn off heat.
		Various kinds of miso soup Japanese favorite miso soups are Abua-age (fried slices of tofu) no misoshiru, Daikon (radish) no misoshiru, Gudakusan-jiru (fish, vegetables in the miso soup) , Kani (crab ) jiru, Kujira (whale) jiru, Tsumire (fish balls made from sardines or flying fish) jiru, Kinoko (mushroom) jiru and more.
		Sumashi-jiru Instead of using miso past, only dashi stock and seasoning is used when Sumashi-jiru is cooked. Soup is clear and enjoy the taste of the ingredients. Picture left is "ebidango no sumashi-jiru" (Clear soup with shrimp balls).