Rice Miso Soup Pickles

<P><B>'Rice, miso soup, pickles is not just a recommended Japanese menu. It's a system, a philosophy, and an aesthetic.'</B><br><B>Yoshiharu Doi, Japan's best-known chef</B><br><br><I>Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life </I>is for lovers of all things Japanese and reveals much about the country and its people.<br><br> Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered chefs, <I>Rice, Miso Soup, Pickles</I> has sold almost half a million copies in Japan and is now for the first time translated into English.<br><br> 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. Yoshi Doi, Japan's best-known chef, 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.</P>