soup ingredients; solid ingredients in clear soup
Refers to the solid ingredients placed in a bowl of clear soup (suimono), typically seafood, tofu, or egg. A culinary term used in Japanese cooking.
Shrimp and tofu are used as the solid ingredients in the clear soup.
Compound of 椀 (wan, 'bowl') and 種 (tane/dane, 'ingredient' or 'material'). The reading だね is a rendaku form of たね.