Rice Miso Soup Pickles

<p><b>'A joyful exploration of Japanese philosophy on food, home, and family - rich with practical insights for newcomers and longtime admirers alike.'</b> Kenji Morimoto, author of <i>Ferment</i></p><p><b>'An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom.'</b> Tim Anderson, food commentator and cookery writer</p><p><b><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.</b></p><p>Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, <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.</p><p>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.</p>