Rice cake soup, which means "cooking all kinds of food together" in Japanese. Although there are different rice cake soups in different regions, most of them are digestible ingredients with high nutritional value.

In eastern Japan, almost all people use brown square rice cakes to make rice cake soup. Green leafy vegetables such as rape, chicken and fish cake are also added to the rice cake soup. The soup is generally clear soup seasoned with soy sauce and salt. People in western Japan, on the other hand, mostly use small round cakes that have not been baked. Other materials are mostly vegetables, chicken and peeled taro (whole or cut into discs). In areas around Kyoto and Osaka, people often add white sauce to soup, but in areas west of Kyoto and Osaka, it is mostly clear soup. Moreover, in some places in Japan, in addition to chicken, salted D fish and salted caviar are also used as materials, and round rice cakes with sweet bean paste are also used to make rice cake soup.

There are often cartoons, baked ones and soups.