'A joyful exploration of Japanese philosophy on food home and family - rich with practical
insights for newcomers and longtime admirers alike ' Kenji Morimoto author of Ferment 'An
insightful perspective on Japanese cooking and culture full of sensitivity and wisdom ' Tim
Anderson food commentator and cookery 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.
