On the sixth day of Weebsmas we ate to our heart’s content. There’s a ton of soup based dishes that is perfect to have in the winter time but honestly, you can have this all-year round. (I, Star, have a terrible judge on these dishes because I love soup…) Anyways, here we go!
Many blogs before me have mentioned before have expressed their love for these dishes so I will do my best to share the differences between the dishes. I’m starting with the sharable dishes and I’ll move into the the solo dishes. One of my favorite sites to use for dishes is justonecookbook.com so I’ll be linking some of the recipes from there!
Nabemono aka ”The cooking pot of many things”
All throughout Japan has their own versions of the dish which means there’s different traditions on how to cook and season each dish.
This is one of the more famous hot pot dishes. In this dish, it’s all about grilling and simmering beef, tofu, mushrooms, onions, lettuce, dikon, leek stems and leaves, and sometimes a beaten egg, in a cast iron pot. The broth is a sweet/salty broth flavored by the beef. This particular dish come from Yokohama which then took Toyko by storm. Now, some regions grill the beef with sauce before adding the broth while others grill the veg after the meat and then adding the broth while saving some of the beef to cook in the soup itself.
This dish is all about cooking in the pot. Like traditional hot pot, raw pieces of meat is cooking in the broth seasoned with dashi which is a fish-based seasoning in a clay pot. Sauces are used to dip the veg and protein in. Many of the veg options are the same as Sukiyaki so it’s to the eater’s wants and needs including and not limited to noodles!
This is a fish cake specific hot pot dish! You can buy packs like these from the stores for a reasonable price and is easily shareable for two people. Now there is much bigger packs that can feed four and if you want more just add veg! The broth is dashi based but you can add other seasonings like miso. The fish cake can be on sticks or in tofu skin bags, ball-shaped, squared or patty-shaped. Feel free to cut it into smaller pieces.
Solo dishes
Ramen
I know many of you already know all about this popular noodle dish. But I’d like to take a moment to talk about the elements of every bowl of ramen. It’s not just a packet with some hot water ab=nd powder seasoning or sauce packets with a hint of flavor. It’s a whole damn ensemble that can literally tell you about the land. When you receive a bowl from any establishment each ingredient is picked and placed as part of the plating for the dish adding textures and color to each bowl. From noodles to broth it is handmade and prepared all day. All protein cooked to perfection, each cut of veg fresh and fish cake cut and served. From spicy to salty, broths can make or break a bowl. Knowing your own preferences is important when pleasuring your own palette.
This dish is all about the noodle. A good way to know the difference between any other dish and udon is by the noodle width which is pretty thick and long noodles. Broths can be dark in color or light making this dish very simple. The fun is when you dress it up! Much like ramen, it can tell a story or add simplicity of a simple bowl.
Miso, for those that don’t know, is soybean paste. That’s right folks, it’s vegan. It’s salty and comes in many strengths. But generally, it’s made by slowly disolving the miso paste on a ladle in a pot. Swirled to a cloud consistency and with tofu, green onions and nori (seaweed). It’s often served as a side dish to most meals. (Honestly, I crave it most when I feel sick since it’s so easy to sip.)
Literally means, “Green tea over rice”. This could be a strange concept for some readers but it’s actually really common. The dish is compiled with rice, salmon flakes, and nori that is then showered with a warm pour of green tea. It’s another comfort dish like Miso soup that could be jazzed up however you like with sesame seeds, roe or scallions. etc.
This pertains to Hot tofu dishes like Agedashi tofu (breaded tofu served in a savory broth) or Plain Tofu (in a simple broth served with nori). Because it’s so plain many have their own ways to serve it, with scallions, shoyu, sesame seeds or shredded ginger. It’s honestly, one of the more hearty of the comfort dishes since the tofu is usually one or more solid squares. Boiled or lightly cooked in sake and dashi or light miso.
I hope you enjoyed my introductions to these wonderful dishes and let me know if you especially love a certain style!
AishiteLOVEru~
Star
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