Rice, Miso Soup, Pickles

Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.

Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English.

Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.

Review

Yoshiharu Doi writes with sympathy and understanding . . . his passion for good humble food shines through on every page. ― Peter Kornicki, Emeritus Professor of Japanese, University of Cambridge

Love, peace, respect, selfless giving, living humbly, rediscovering oneself . . . not the kind of words one would expect from a book about Japan's simplest meal, but a whole cultural theory and philosophy of life emerge from RICE, MISO SOUP, PICKLES. Read this elegantly translated Japanese best seller, gaze at your rice and miso soup and feel different. ― Brian Powell, Fellow and Tutor in Japanese Studies, University of Oxford

A wonderful book, brimming with the joy of simple, natural, home-made food. Doi's fascinating reflections will engage not just readers with an interest in Japanese food and culture, but anyone who wants a happy, healthy life. ― Angus Turvill, award-winning Japanese translator

About the Author

Yoshiharu Doi was born in Osaka in 1957. After graduating from the Faculty of Education Ashiya University, at the age of 20 he travelled to Switzerland to train as a chef. On returning to Japan, he worked in Osaka. His work promoting home cooking has included appearing for 34 years on the TV Asahi programme Okazu no kukkingu. He has also worked to promote Japanese cuisine abroad. In 2022, he was selected for a Commissioner for Cultural Affairs Award in recognition of his outstanding achievements in the cultural field.