Instructions: Japanese soup as a category is known as shirumono-and includes both clear soups and thick soups (of which the latter is the biggest category by far). Clear soup is called suimono, or "something to drink." These are elegant, sparkling, and generally have 3 tiny solid bits of ingredients in them-often a bite of seafood, a slice of complementary vegetable, and a not-necessarily-to-be-eaten thing for fragrance (lemon peel, pepper leaves, whatever). Theyre served after the appetizer, as the beginning of the main part of the main meal; as palate cleansers (like sorbets); and sometimes in p lace of the last course of thick soup, with the rice. People go nuts over them cause theyre served in covered bowls, so you take off the top and snuff in this great aroma and see a beautifully designed "picture" in the b owl for your pleasure.

Thick soups-generally known by the generic name of shirumono-are made of stock, miso, and lots of meat/fish/veggie things. And, yes, miso soup is a hot item for breakfast.

What is miso? Its a fermented bean paste that actually comes in lots of different kinds, each with its own aroma and flavor, color, and texture, but all are made the same way-smashing boiling soybeans and letting them f erment with wheat, barley, rice, or injected yeasty mold. Then the miso "matures" for months-or even up to 3 years. Red miso is made with barley and is savory and good for winter soups. Rice mold misos are yellow, relati vely light and sweet. The third type is made with bean koji and is dark and thick. Miso can last up to a year in the fridge.

No Japanese meal is complete without at least one soup. The simplest meal consists of one soup and 3 side dishes.

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