Rice, Miso Soup, Pickles
By Yoshiharu Doi

A joyful exploration of Japanese philosophy on food, home, and family - rich with practical insights for newcomers and longtime admirers alike.'and Kenji Morimoto, author ofand Ferment'An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom.'and Tim Anderson, food commentator and cookery writerRice, Miso Soup, Pickles: the Japanese secret to a long and happy lifeand 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,and Rice, Miso Soup, Picklesand 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.