Miso Soup: How to hold and drink from a bowl, the basics of Ichiju-sansai

Miso soup, with its fragrant dashi stock and rich fermented flavor, is a traditional soup essential to the Japanese dining table.
On this page, we provide a complete guide to enjoying miso soup more deeply, including the correct way to hold and drink from a bowl, and the culture of "Ichiju-sansai" (one soup, three dishes), which is the basis of Japanese meals.

1. Eating miso soup in Japan: A guide by budget and style

Miso soup is the foundation of daily home cooking, but it can be enjoyed in various styles, from convenient instant versions to specialty shops.

Style	Budget estimate	Features and experience	Recommended usage scenes
Instant/Cup Miso Soup	$	You can easily enjoy an authentic taste just by pouring hot water. It is convenient for travel or at the office.	For lunch at the office or when you want a warm soup easily
Miso soup at set meal/gyudon chain stores	$$	The standard taste that comes as a set with set meals and rice bowls. It has a reassuring and comforting flavor.	For daily meals or when you want to enjoy a Japanese-style set
Authentic miso soup at Japanese restaurants/long-established eateries	$$$	An elegant cup where the dashi carefully drawn from bonito flakes and kelp harmonizes with selected miso.	When you want to taste Japanese food in a calm atmosphere
Specialty shops/Miso soup with commitment from all over Japan	$$$$$	The ultimate experience of specializing in miso carefully selected from all over the country and tonjiru (pork miso soup) full of ingredients.	For a special breakfast or when you want to thoroughly enjoy committed miso soup

2. Must-know delicious ways to drink and manners: How to hold the bowl and Ichiju-sansai

When drinking miso soup, there are traditional manners and important rules that represent the balance of the entire meal.

How to hold and drink from the bowl: When drinking miso soup, always hold the bowl with both hands (or support it with one hand) before drinking. It is considered bad manners to bring your face directly to the bowl to drink. Drink while mixing the ingredients with chopsticks, enjoying the soup and ingredients alternately.
Ichiju-sansai: The basic style of traditional Japanese meals, referring to a composition of "rice, soup (miso soup), one main dish (fish, meat, etc.), and two side dishes." The nutritional balance is excellent.
The importance of Dashi: The deliciousness of miso soup is determined by the "dashi" (stock) which is the base. Umami is extracted mainly from kelp, bonito flakes, dried sardines, and shiitake mushrooms.

【Major variations of miso soup you should know】

Tonjiru (Pork Miso Soup): A volume-filled miso soup made by stewing plenty of root vegetables such as pork, daikon radish, carrots, and burdock root.
Standard ingredient combinations: Standard combinations loved in Japanese homes, such as tofu and seaweed, deep-fried tofu and green onions, and seasonal vegetables.
Miso soup with shellfish (Shijimi / Asari): Soup with concentrated broth of basket clams or Manila clams, perfect for days with a hangover or as an accent to the dining table.

3. Differences in miso by region: Red miso, white miso, and awase (mixed) miso

Even within Japan, there are major differences in the types of miso used and the flavors depending on the region.

Kanto/Eastern Japan Rice Miso: Rice miso, generally made from soybeans and rice malt, is often used, characterized by a refreshing taste.
Tokai Region Bean Miso: Red miso (such as Hatcho miso), made only from soybeans and salt, is mainstream, and you can enjoy a deep and rich flavor.
Kansai/Kyoto White Miso: Because the ratio of rice malt is high and the salt content is low, it is sweet and mellow. It is also used for ozoni (New Year's soup) and the like.

4. History of miso soup and Japanese fermentation culture

The history of miso soup is old, and it began when the prototypes of "hishio" and "miso" that were transmitted from China during the Nara and Heian periods were eaten by the aristocracy. The simple and sturdy food culture of "Ichiju-issai" (one soup, one dish) was established among samurai during the Kamakura period, and the style of miso soup made with ground miso spread to the tables of the common people after the Muromachi period. Currently, it is attracting attention worldwide as an excellent fermented food.

5. Tips for making it delicious at home: The point is not to boil it

Here are some small tips for making delicious miso soup at home.

What to prepare

Your favorite miso
Dashi (kelp, bonito flakes, etc.)
Ingredients (tofu, seaweed, green onions, etc.)

Tips for finishing deliciously

Cook the ingredients: First, draw the dashi, and add the hard ingredients in order to cook them.
Dissolve the miso: Lower the heat (or turn it off once), or put the miso in a ladle and add it while dissolving it with the dashi.
Do not boil: If you boil it vigorously after adding the miso, the rich aroma of the miso will fly away, so it is the professional's tip for finishing deliciously to keep it at a warming level.

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