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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces | ||||||||
| 26% | 5 | Soup and sandwich combo at a restaurant | ||||||
noun • a person distinguished by exceptional courage and nobility and strength • Greek mathematician and inventor who devised a way to determine the area of a triangle and who described various mechanical devices (first century) • the principal character in a play or movie or novel or poem • (Greek mythology) priestess of Aphrodite who killed herself when her lover Leander drowned while trying to swim the Hellespont to see her • someone who fights for a cause • (classical mythology) a being of great strength and courage celebrated for bold exploits; often the offspring of a mortal and a god • a large sandwich made of a long crusty roll split lengthwise and filled with meats and cheese (and tomato and onion and lettuce and condiments); different names are used in different sections of the United States | ||||||||
| 26% | 5 | Soup and salad restaurant with locations in multiple states | ||||||
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Kind Of Soup At A Japanese Restaurant Crossword Clue
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times07 Jul 2009 | Down 4 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
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1 | Alternative to soup at a restaurant
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06 Mar 2015 | New York Times / 06 Mar 2015 |
2 | Danish restaurant with "Best Restaurant in the World" accolades
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01 Dec 2023 | New York Times / 01 Dec 2023 |
3 | Restaurant worker who's rarely in the restaurant
New York Times Mini -
30 Mar 2015 | New York Times Mini / 30 Mar 2015 |
4 | Soup and salad restaurant with locations in multiple states | |
5 | Soup and sandwich combo at a restaurant | |
6 | Soup stock's quality inspires restaurant's starter
Telegraph Toughie -
02 May 2024 | Telegraph Toughie / 02 May 2024 |
7 | ___ soup (starter at a Japanese restaurant)
New York Times -
30 Mar 2010 | New York Times / 30 Mar 2010 |
