| http://www.w3.org/ns/prov#value | - Dashi and Owanrui (stocks and soups) - There are three basic types of soup in the Japanese cuisine: the clear soup usually served at the beginning of a meal; the slightly thicker and sweeter miso soups, flavored with red or white soybean paste, often served toward the end of a Japanese meal; and the more elaborate soups-almost ragouts-which are substantial main courses at lunch or dinner.
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