Our favourite was the Chicken and Milk Broth from the Nara region, a light and popular tasting soup with balanced savour of chicken, tofu and mushrooms. While I hear that many locals do not fancy the lighter Wafu soup from Akita, this was my next favourite as it brings out the flavours of the dory fish slices and beef.
The soups here are cooked for at least 10 hours and are therefore richer than the usual steamboat soups. Most should enjoy Chicken Spicy Broth while ramen soup lovers would also like the Tonkotsu Miso. (The other choices are Chicken Paitan, Tonkotsu, Chicken Miso, and Wafu Miso.)
