Three grand soups

The Three grand soups( 世界三大スープ sekai sandai sūpu) common term in Japan referring three types of soup thought to be the best in the world.[1][2][3] The origin of this term is unknown though already used by the 1980s at the latest.[4] Contrary to the term, there are four soups often referred as Three grand soups and there are no consensus which soup should be eliminated.

List
Name Image Origin Type Distinctive ingredients and description
Borscht Ukraine Chunky Cabbage and beet-based soup with meat. National dish of many Eastern Europe countries such as Russia and Poland. Borscht was introduced to Japan by Ukrainian-Russian poet Vasili Eroshenko.[5] In Japan, beetroots are uncommon and often substituted by tomatoes.
Bouillabaisse France Fish Traditional Provençal fish stew originating from Marseille. The ingredients typically include red rascasse, sea robin, European conger, and other local Mediterranean fishes as well as Provençal herbs and spices.
Shark fin soup China Gelatinous A traditional soup found in Chinese cuisine. Traditionally, Japan is one of the leading shark fin exporting countries.[6] The Chinese styled shark fin soup is also popular in Japan, often sold as instant foods.
Tom yam kung Thailand Chunky A type of Thai soup characterised by its distinct hot and sour flavours. The soup is typically made with prawn, fish sauce, Chilli peppers and local herbs such as lemongrass. Tom yum flavored ramen is also popular in Japan.[7]

See also

References
  1. 会話に困らない！ 使える「雑談力」1500』西東社編集部、西東社、2016年、p.114
  2. 現代用語の基礎知識、自由国民社、 2000年
  3. "世界の三大スープなのに4つある！混戦する世界を代表するスープとは". オリーブオイルをひとまわし. 2020-02-28. Retrieved 2020-11-14.
  4. Kankeiren, 第 273～284 号 (in Japanese). 1987. p. 30. Retrieved 2020-11-14.
  5. 新宿中村屋・伝統の菓史
  6. 松浦章:江戸時代に長崎から中国へ輸出された乾物海産物 関西大学東西学術研究所紀要, 第45輯, 2012.04, pp.47-76
  7. "カップヌードル「パクチー香るトムヤムクン」と「ピリッと生姜のグリーンカレー」が日本全国で発売". タイランドハイパーリンクス. 2020-09-03. Retrieved 2020-11-14.
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