Born from the land
Hot pot & soups
鍋・汁もの
220 items
Main genres
Dishes not yet grouped into a genre169
They get their own genre as the count grows
- Aichi Zoni雑煮a plain clear-broth New Year soup of mochi and greens, deliberately unseasoned with miso
- Imonoko Jiruいものこ汁taro and chicken autumn soup
- Anmochi Zoniあんもち雑煮white miso zoni with a sweet red-bean-filled rice cake
- Hittsumiひっつみhand-torn wheat dough simmered in a chicken and root vegetable soup
- Kujira Jiruくじら汁a hearty New Year soup of salted whale blubber and root vegetables
- Ayu Zosui鮎ぞうすいgrilled ayu simmered into a light rice porridge
- Azuki Zoni小豆雑煮mochi simmered in lightly sweetened red bean broth
- Azuki Zouni小豆雑煮soft rice cakes in a sweet simmered red bean broth
- Battou Jiruばっとう汁・だんご汁（すいとん）hand-torn wheat dumplings in a vegetable miso soup
- Bon Jiru盆汁a vegetable-packed miso soup made without fish stock for Obon
- Bote Chaぼて茶tea whisked to a froth over black-bean rice, a temple festival treat
- Buri Zoniブリ雑煮New Year's mochi soup with yellowtail
- Buta Hone Yasai豚骨野菜bone-in pork and island vegetables simmered for New Year's Eve
- Buta Jiru豚汁pork and root vegetables in a sweet, low-salt barley-miso broth
- Kabocha no Dango Jiruかぼちゃのだんご汁wheat dumplings torn into a pumpkin and dried-sardine soup
- Chimu Shinjiチムシンジpork liver simmered like a tonic for a tired body
- Chobojiruちょぼ汁a sweet-free dumpling soup with cowpeas and taro-stem, made for new mothers
- Dagojiruだご汁hand-torn wheat dumplings simmered in a root-vegetable miso soup
- Dango-jiruだんご汁hand-stretched wheat noodles simmered in miso soup
- Dojo Kenchin Jiruドジョウのけんちんじるloach kenchin soup from Yasugi
- Dojou Jiruどじょう汁paddy loach simmered in a sake and soy broth with egg
- Dongame Jiru泥亀汁miso soup of scored eggplant and sesame
- Dongarajiruどんがら汁Dongarajiru (kandarajiru) — a miso soup made from whole winter cod, bones and all
- Donko Jiruどんこ汁miso soup with brown hakeling
- Ebi Miso Jiruえびみそ汁small Seto shrimp pureed into a white miso soup
- Ozoniお雑煮Edo Zoni — clear soy-based mochi soup with grilled mochi
- Gojiru呉汁Fukui gojiru — a miso soup thickened with ground soybean paste
- Fuukashiふうかしmiso soup from steamed asari clams
- Gan-jiruがん汁river crab ground whole and simmered into a savory soup
- Gancha Jiruがんちゃ汁river crab ground whole into a rich, silky broth
- Gawaがわa chilled miso soup of raw bonito, cucumber, and pickled plum
- Genge no Misoshiruげんげの味噌汁deep-sea eelpout miso soup
- Gojiru呉汁pureed soybean miso soup
- Gube Jiruぐべ汁a miso soup of limpets gathered from Mishima's rocky shore
- Gudakusan Miso Shiru具だくさん味噌汁a hearty miso soup packed with seasonal vegetables
- Gojiru呉汁Gojiru (Gunma) — miso soup thickened with ground soybeans and vegetables
- Suitonすいとんhand-torn wheat dumplings simmered in a root-vegetable soup
- Zakuniざく煮finely diced root vegetables and dried squid simmered without oil
- Haba Zoniはば雑煮New Year's mochi soup with dried habanori seaweed
- Hakata Zoni博多雑煮a New Year mochi soup built around yellowtail and a leafy green called katsuo-na
- Hatto Jiruはっと汁hand-stretched wheat dumpling soup
- Hechima Jiruへちま汁young loofah simmered in barley miso, ladled over a bowl of somen
- Hekaへかa sukiyaki-style seafood hot pot in a flat iron pan
- Hiijaa Jiruヒージャー汁goat simmered long with mugwort and bitter greens
- Hikitoshiひきとおしa home-raised chicken hot pot thickened with iki-doufu and somen
- Hiyajiru冷や汁cold sesame-miso soup poured over noodles or rice in summer
- Hiyashijiru Miso Jitate冷やし汁みそ仕立てHiyashijiru — a chilled miso soup with cucumber and shiso
- Ichigoniいちご煮a delicate sea urchin and abalone clear soup
- Ika Sumi Jiruイカスミ汁squid and its ink simmered black with pork and bitter greens
- Imo no Ko Jiruいもの子汁a taro, chicken and root vegetable soup shared outdoors in autumn
- Inamuduchiイナムドゥチpork and konjac in a thick, sweet miso soup, once made with boar
- Iriyakiいりやきa Tsushima hot pot of home-raised chicken or local fish, its broth finished with soba or somen
- Ise Ebi no Misoshiru伊勢エビの味噌汁spiny lobster simmered whole into a miso soup
- Itokojiruいとこ汁azuki bean and tofu miso soup
- Iwashi no Dango Jiruいわしのだんご汁sardine dumpling soup
- Hittsumiひっつみhand-torn wheat dough simmered with chicken and root vegetables
- Kenchin Jiruけんちん汁Iwate-style kenchin jiru — root vegetables and crumbled tofu fried before simmering
- Tara no Jappa Jiru鱈のじゃっぱ汁Jappa jiru — a whole-fish cod soup made from the parts usually discarded
- Jojokiriじょじょきりhand-cut wheat noodles simmered in a sweet red bean broth
- Kabu Zoniかぶ雑煮turnip and mochi in a clear soy broth for New Year's
- Dojo Jiruどじょう汁Kagawa dojo jiru — loach and vegetable soup thickened with hand-cut wheat noodles
- Kenchin Jiruけんちん汁root vegetables and tofu pan-fried then simmered in dashi
- Kanimaki-jiruかに巻き汁mitten crab ground fine and folded into a miso broth
- Kanpyo no Tamago Toji干瓢の卵とじdried gourd strips simmered in dashi and bound with egg
- Kashiwa Wan柏椀a clear chicken and shiitake soup served for formal occasions
- Kasujiru粕汁a root vegetable soup simmered with sake lees
- Keiranけいらんsweet red-bean mochi dumplings in a clear soy broth
- Keno Jiruけの汁a slow-simmered New Year root vegetable and bean soup
- Koikoku鯉こくcarp and tofu simmered into a hearty miso soup
- Konnyaku no Hachihaiこんにゃくのはちはいkonjac simmered in dashi, soy sauce, and sake
- Koshine Jiruこしね汁miso soup of konjac, shiitake and leek named for its ingredients
- Kozuyuこづゆa scallop-broth vegetable soup served in shallow lacquer dishes
- Kujira Jiru鯨汁salted whale and vegetable soup
- Kurumafu no Nimono車麩の煮物simmered wheel-shaped wheat gluten fu
- Kurumi Zoniくるみ雑煮New Year mochi soup served alongside a sweet walnut dipping sauce
- Kuuri Jishiクーリジシa clear pork soup finished with egg poured like falling snow
- Kyanokko Jiruきゃのっこ汁finely diced root vegetable miso soup (also keno jiru)
- Kyoto Shiromiso Zoni白味噌の雑煮a white miso mochi soup with taro and daikon for New Year's
- Kyuri no Hiyajiruきゅうりの冷や汁a cold sesame-miso soup with cucumber
- Mamebu Jiruまめぶ汁a soy broth with walnut-filled wheat dumplings
- Megisu no Dangojiruメギスのだんご汁icefish fishcake dumplings in broth
- Mettajiruめった汁pork and root vegetable miso soup with sweet potato
- Zoni雑煮New Year's mochi soup where eastern and western customs meet
- Mikka no Dangojiru三日の団子汁rice-flour dumpling soup for new mothers
- Mugi Miso Shiru味噌汁（麦味噌）a barley-miso soup made from Ehime's own mellow, high-koji miso
- Miyazaki Hiyajiru冷や汁grilled fish and miso ground together, chilled, and poured over barley rice
- Mizuika no Mada Jiruミズイカのマダ汁miso soup thickened black with squid ink and its liver sac
- Mogura Uri no Hiyajiru茂倉瓜の冷や汁a cold summer soup of a rare local melon-gourd
- Mosojiru孟宗汁a miso soup built on freshly dug moso bamboo shoots
- Koikoku鯉こくcarp simmered whole in a hearty miso broth
- Takenoko Jiruたけのこ汁miso soup with mountain bamboo shoots and canned mackerel
- Nakami Jiru中身汁a clear soup of well-cleaned pork intestine and stomach
- Namagusa Jiruなまぐさ汁a clear soup built on whole grilled mackerel
- Natto Jiru納豆汁pureed fermented soybean miso soup
- Nattojiru納豆汁a winter miso soup thickened with mashed fermented soybeans
- Niguiにぐいa broth-heavy simmered dish eaten first as soup, then again as a stew
- Kujira Jiruくじら汁salted whale blubber simmered in miso with summer vegetables
- Niwatori-jiru鶏汁a clear soup made from the whole chicken carcass and offcuts
- Noppeのっぺa thick, simmered taro dish with scallop, salmon and vegetables
- Noppe Jiruのっぺ汁a root vegetable soup thickened with starch
- Noppeiのっぺいa thick root-vegetable stew that settles into a simmered dish
- Nuppei Jiruぬっぺい汁a thickened tofu and mushroom soup for Buddhist observances
- Okuzukakeおくずかけa kudzu-thickened vegetable and noodle soup
- Osaka Shiromiso Zoni白味噌雑煮round mochi in a white miso soup with root vegetables
- Oyagani no Miso Shiru親ガニのみそ汁a simple miso soup built on female snow crab
- Oyomesan Dangojiruお嫁さん団子汁wheat dumpling soup made for new mothers
- Ozakuおざくa simmered vegetable soup of taro, daikon, and carrot
- Renkon Surinagashi-jiruれんこんのすり流し汁grated lotus root thickening a miso soup
- Saba no Jauさばのじゃうa mackerel and vegetable hot pot cooked fisherman-style
- Dabuだぶchicken and root vegetables simmered thin and watery for a gathering
- Gojiru呉汁Gojiru (Saitama) — miso soup thickened with ground soybeans and vegetables
- Sakana no Jifu魚のじふa fisherman's sukiyaki-style hot pot of blue-backed fish
- Sake no Kasuni鮭の粕煮salted salmon simmered in sake lees
- Sampei Jiru三平汁salted fish and vegetable soup
- Sanma no Surimi Jiruさんまのすり身汁Sanma surimi jiru — a soup of hand-ground Pacific saury fish balls
- Sanma Surimijiruサンマのすり身汁pounded saury dumpling soup
- Satsuma Ebi Zoniさつまえび雑煮New Year mochi soup topped with a shrimp bigger than the bowl
- Satsuma Jiruさつま汁a chicken-and-vegetable miso soup rooted in cockfighting tradition
- Sekka Jiru石花汁soup kept simmering by dropping in heated stones, from a stone-quarry town
- Semba Jiru船場汁a clear soup of salted mackerel bones and daikon
- Senbei Jiruせんべい汁a soy-flavored hotpot with hard wheat crackers simmered soft
- Sendai Zoni仙台雑煮New Year's mochi soup with grilled goby and salmon roe
- Shijimi Jiruしじみ汁miso soup with Lake Biwa's endemic seta shijimi clam
- Guzoni具雑煮／島原具雑煮Shimabara guzoni — a hearty New Year's mochi soup cooked and served in its own earthen pot
- Shijimi Jiruしじみ汁Lake Shinji clam soup
- Shio Kujira Jiru塩くじら汁new potatoes and salted whale blubber simmered for summer stamina
- Shokkara Jiruしょっから汁fermented mackerel-scad soup from the Izu Islands
- Sobagome Zosuiそば米雑炊buckwheat groats simmered like rice porridge with vegetables
- Donko Jiruどんこ汁a miso soup built on a hardy coastal fish and its liver
- Sooki Jiruソーキ汁pork ribs simmered to the bone in a plain clear broth
- Su no Shui酢のしゅいgrated daikon and sardine simmered in a hot vinegar-soy broth
- Sumashi Zoniすまし雑煮clear New Year's mochi soup
- Suttate Jiruすったて汁a soup of ground boiled soybeans in soy sauce or miso
- Tachi no Miso Shiruたちの味噌汁cod milt miso soup
- Takakibi Dango Jiruたかきび団子汁sorghum dumpling soup
- Takenoko Jiru竹の子汁a miso soup of early-summer bamboo shoots and canned mackerel
- Tamago Fuwafuwaたまごふわふわa whipped egg poured into clear broth until airy
- Tara Jiru鱈汁whole cod miso soup
- Tarajiruたら汁whole cod miso soup from Asahi
- Teppo Jiruてっぽう汁crab miso soup
- Togan Jiruとうがん汁winter melon simmered in a thick chicken and mushroom broth
- Shiromiso Zoni白味噌雑煮Tokushima shiromiso zoni — a New Year zoni finished with sweet white miso
- Toridose鶏雑炊chicken and rice porridge for New Year's and gatherings
- Tororo Jiruとろろ汁grated mountain yam soup poured over barley rice
- Toyama Kabu no Kasujiru遠山かぶの粕汁a sake-lees soup built on Yonezawa's firm heirloom turnip
- Zoni雑煮New Year mochi soup, Toyama style
- Tsubojiruつぼ汁a meatless soup of tofu, burdock, and konnyaku served at Buddhist memorial meals
- Tsubonjiruつぼん汁a clear soy-seasoned soup of chicken, kamaboko, and root vegetables served in odd numbers
- Tsuboniつぼ煮dried fern shoots simmered with root vegetables
- Tsugani Jiruつがに汁a soup pounded whole from a live river crab, shell and all
- Tsugi Jiruつぎ汁a spicy chili and tofu broth ladled from a shared pot
- Tsuke Kenchinつけけんちんthick soba dipped into a hot root-vegetable kenchin soup
- Tsumikkoつみっこhand-torn wheat dough simmered in a vegetable soup
- Tsumire Niつみれ煮simmered fish balls from Shimane's daily catch
- Tsunki Dago Jiruつんきーだご汁hand-torn wheat dumplings simmered with seasonal vegetables
- Tsuyu Nishimeつゆ煮しめdried herring and straw-wrapped tofu simmered in a seasoned broth
- Uchigae Zoniうちがえ雑煮a zoni made with firm stone tofu instead of rice cake
- Uchikomi Jiru打ち込み汁hand-cut wheat noodles simmered straight into a vegetable soup
- Uchimame Jiru打ち豆汁miso soup with hand-pounded flattened soybeans
- Ushi Jiru牛汁a rare beef soup in pork country, paired with island carrot
- Warasubo no Miso Jiruわらすぼのみそ汁a fearsome-looking mudflat fish found only in the Ariake Sea, in a miso soup
- Itoko Niいとこ煮sweet azuki beans with rice-flour dumplings in a clear broth
- Mimiみみtriangle-folded dough dumplings simmered in miso with vegetables
- Yamato Zoni大和の雑煮New Year mochi soup in white miso, eaten with sweetened soybean flour
- Yanagi Batto柳ばっとwillow-leaf-shaped buckwheat dumplings in a savory broth
- Yugao no Miso Shiru夕顔のみそ汁bottle-gourd miso soup, a Fuji foothill summer staple
- Yukino Tsuyuゆきのつゆgrated daikon and grilled mochi in a miso broth, once a kiln-firing night's meal
- Zabu-jiruざぶ汁root vegetables simmered together in a soy-seasoned soup
- Zakuzakuざくざくroot vegetables and chicken cut into cubes and simmered in dashi
The dishes behind chain flavors
The flavors of national chains are said to trace back to dishes from particular places. Pick a chain to see the dish behind it.
Shabu-Yo — all-you-can-eat shabu-shabu buffet chain
Shabu-Yo's shabu-shabu buffet offers beef in the same hotpot lineage as sukiyaki and gyunabe, in an easy, all-you-can-eat format.
Kisoji — upscale shabu-shabu and sukiyaki chain from Nagoya
Kisoji's shabu-shabu and sukiyaki serve wagyu in a hotpot style that grew out of Nagoya, offering a slightly more special take on home-style nabe cooking.
Onyasai — casual shabu-shabu chain
Onyasai brought shabu-shabu into a more affordable, casual price range, sitting within the same beef-hotpot lineage as sukiyaki and gyunabe.
Shabu-shabu Tajimaya — all-you-can-eat shabu-shabu, sukiyaki and yakiniku chain from OsakaOnly in Osaka
Shabu-shabu Tajimaya, run directly by a butcher, offers shabu-shabu, sukiyaki and yakiniku all-you-can-eat — part of the Kansai region's all-you-can-eat hotpot and grill culture.
Kanidoraku — crab specialty restaurant chain from Osaka
Kanidoraku specializes in crab dishes, serving regional crabs like snow crab and king crab in hotpots and grilled preparations.
Hakata Motsunabe Yamaya — Hakata-style beef offal hotpot chain
Hakata Motsunabe Yamaya specializes in Hakata-style motsunabe made with beef small and large intestine, part of the food culture built around using beef offal.