What does shabu-shabu refer to?

The swishing sound of meat in broth

Japanese Soups Quiz: Places, People and Key Facts

Sumo wrestlers bulk up on a hearty stew called chanko nabe, and this Japanese soups quiz explores the broths that warm Japan. Learn how dashi forms the base of miso soup, what goes into tonjiru pork soup, why oden simmers at convenience stores and how New Year's ozoni differs by region.

Start Japanese Soups Quiz

🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

Miso
What is the base of most miso soup?
Chanko
Which athletes are famous for eating chanko nabe?
Tonjiru
What is tonjiru?
Oden
Where is oden often sold in winter?
Ozoni
When is ozoni eaten?
Suimono
What is suimono?
Nabe
What is nabe?
Sukiyaki
How is sukiyaki often eaten?
Shabu
What does shabu-shabu refer to?
Mochi
Why is care needed when eating mochi in ozoni?

Explanations: answer key for all 10 questions

Q1: What is the base of most miso soup?
Answer: Dashi stock
Miso paste is stirred in.
Q2: Which athletes are famous for eating chanko nabe?
Answer: Sumo wrestlers
It is high in protein.
Q3: What is tonjiru?
Answer: Pork and vegetable miso soup
It is hearty in winter.
Q4: Where is oden often sold in winter?
Answer: Convenience stores
Ingredients simmer in broth.
Q5: When is ozoni eaten?
Answer: New Year
It contains mochi.
Q6: What is suimono?
Answer: A clear soup
It is delicate and elegant.
Q7: What is nabe?
Answer: A hot pot cooked at the table
Families share it.
Q8: How is sukiyaki often eaten?
Answer: Dipped in raw egg
Beef cooks in sweet soy broth.
Q9: What does shabu-shabu refer to?
Answer: The swishing sound of meat in broth
Thin slices cook quickly.
Q10: Why is care needed when eating mochi in ozoni?
Answer: It can be a choking hazard
Elderly people are warned each year.

Japanese Soups Quiz – Broths That Warm Japan

Soups are part of almost every Japanese meal, often served with rice and side dishes. Most are built on dashi, a stock made from kombu seaweed and bonito flakes, which provides a deep umami flavor.

Miso soup is an everyday staple, tonjiru adds pork and root vegetables and suimono is a delicate clear soup. At New Year, families eat ozoni with mochi, and each region has its own version. Winter brings oden simmering in convenience stores.

Hot pots, or nabe, are shared at the table. Sukiyaki cooks beef in sweet soy broth and is dipped in raw egg, shabu-shabu swishes thin slices through broth and sumo wrestlers build strength with chanko nabe.

What This Quiz Teaches

Food lovers and travelers will enjoy these questions.

What miso soup is made from
What sumo wrestlers eat
What oden is
When ozoni is eaten
How nabe is shared

Did You Know?

Kenchinjiru began in a Zen temple.
Yudofu is simmered tofu.
Kasujiru uses sake lees.
Motsunabe is a Fukuoka hot pot.
Zosui is rice porridge made after nabe.