Translation guide
A savory liquid made by simmering ingredients, used as a base for soups, stews, or sauces. Japanese has several words for broth depending on the base ingredient and culinary context.
The fundamental broth used in Japanese cuisine, typically made from kombu (kelp) and katsuobushi (dried bonito flakes).
The most common word for Japanese soup stock. Essential in miso soup, noodle broths, and simmered dishes.
この味噌汁はだしがよく効いている。
This miso soup has a rich broth.
Kanji form of だし, often used in written contexts like recipes or menus.
出汁を取るのに時間がかかる。
It takes time to make broth.
A clear broth made from meat, poultry, or vegetables, similar to Western stocks.
Loanword from French 'bouillon', commonly used for Western-style broths, especially in cooking.
チキンブイヨンでスープを作った。
I made soup with chicken broth.
Sometimes used loosely for any broth, but primarily refers to Japanese stock. May cause confusion if used for Western broths.
Typically implies Japanese-style dashi; not the best choice for Western broths.
A light, clear soup served as a dish, often with few solid ingredients.
General word for soup, including broths. Use when the broth is the main component of the dish.
温かいスープが飲みたい。
I want to drink some hot broth.
Refers to the liquid part of a soup or stew, often used in compound words like 味噌汁 (miso soup).
鍋の汁が美味しい。
The broth of the hot pot is delicious.
Broth served with noodles, such as soba or udon. Also used for dipping sauces.
そばのつゆを全部飲んだ。
I drank all the soba broth.
A rich, often milky broth made by long simmering of bones, used in ramen or other hearty soups.
Commonly used for ramen broth, e.g., 豚骨スープ (tonkotsu broth).
このラーメンのスープは濃厚だ。
This ramen broth is rich.
Sometimes used for ramen broth, especially when emphasizing Japanese-style preparation.
鶏ガラだしのラーメン。
Ramen with chicken bone broth.
だし is specifically Japanese stock made from kombu and katsuobushi. ブイヨン is Western-style bouillon. スープ is a general term for soup, including the broth component. Use だし for traditional Japanese dishes, ブイヨン for Western cooking, and スープ when referring to the soup as a whole.
Directly translating 'broth' as ブロス is not common in Japanese. Stick to the terms above depending on context.
Loanword 'soup stock', used for concentrated broth bases, often in culinary contexts.
市販のスープストックを使うと便利だ。
Using store-bought broth is convenient.
洋風のだしを取る。
To make Western-style broth.