Rice, Miso Soup, Pickles

The Japanese secret to a long and happy life

'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.

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.

'An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom,' Tim Anderson, food commentator and cookery writer.