Rice, Miso Soup, Pickles

Rice, miso soup, pickles is not just a recommended Japanese menu. It's a system, a philosophy, and an aesthetic.

Yoshiharu Doi, Japan's best-known food writer

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.