Editing Chicken soup (section)

===Japan===
In Japan, chicken soup is known as ''torijiru''.<ref>{{cite web|url=http://www.daiei.jp/recipe/index.php/search/detail/20040124|title=Daiei.jp: Warm Torijiru|access-date=5 December 2011|archive-date=26 April 2012|archive-url=https://web.archive.org/web/20120426021813/http://www.daiei.jp/recipe/index.php/search/detail/20040124|url-status=dead}}</ref> Typically it starts with [[dashi]], which is made from boiling [[konbu]] (kelp) and [[katsuobushi]] (dried skipjack tuna flakes), and not by boiling the chicken.{{cn|date=March 2024}} After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined with vegetables like [[daikon]] radish, carrot, [[burdock]], [[konjac|konnyaku]], [[welsh onion]], mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be a [[miso]]-based soup or soy sauce-based. Cooking [[sake]], [[mirin]], salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called ''[[butajiru]]'' is more popular than the chicken-based soup.<ref>{{Cite web|url=https://www.tasteatlas.com/butajiru|title=Butajiru: Traditional Soup From Japan|access-date=2020-08-18|website=www.tasteatlas.com}}</ref>

Bone stocks for [[ramen]] are also often made with chicken stock, and it is almost invariably used in the less common ''kotteri'' variety.<ref>{{cite web|last=Anderson|first=James|url=https://foodandmeal.com/kotteri-tsukemen|title=Best-ever recipe to make Kotteri Tsukemen|date=2023|work=Food and Meal|access-date=2023-10-13}}</ref>