CultureJuly 8, 2026
bouillon
/ˈbuːjɒn/
Definition
A clear, thin soup or broth typically made by simmering meat, bones, and vegetables in water, used to add flavor to other dishes.
Etymology
Derived from the French word 'bouillir,' meaning 'to boil.' It entered the English language in the 19th century to describe the liquid resulting from the boiling process.
In the news
In this article, bouillon is cited as a Western culinary example of an animal-derived stock used to add umami, which contrasts with the plant-based stocks used in Buddhist shōjin ryōri.
Shōjin Ryōri: Japanese Vegetarian Food from the Heart
Read the full article ↗nippon.com