Abstract

“If you think cooking is difficult, I want you to read this book.”
Rice, miso soup, pickles is a culinary philosophy deeply rooted in Japanese culture but for anyone who cares about what they cook and eat. It is about going back to basics: simple, healthy, seasonal, delicious food.
From the simple ingredients of white rice, miso soup, and pickles Yoshiharu Doi serves readers a philosophy of food, an exploration of Japanese beauty, and a new way to live.

For well-known Japanese food educator, Yoshiharu Doi, “Food is the beginning of everything.”
Rice, miso soup, pickles is the original form of Japanese cuisine: a simple bowl of rice, miso soup containing various ingredients, and pickles. Doi urges readers to adopt this traditional Japanese diet to make life and cooking easier – creating a routine and making home a place of reassurance and comfort.
Rice, miso soup, pickles is also a way to rediscover and preserve the essence of Japanese culture: sensitivity, simplicity, modesty, seasonality, and cleanliness. A

Author’s Information

Yoshiharu Doi was born in Osaka in 1957. After graduating from the Faculty of Education Ashiya University, at the age of 20 he traveled to Switzerland to train as a chef at the Lausanne Palace hotel. He then lived in the French city of Lyon for two years, where he trained at La Mère Guy and other restaurants. On returning to Japan, he worked at Ajikicho in Osaka. After teaching at the Doi Yoshiharu Ryori Gakko (Yoshiharu Doi Culinary School,) in 1992 he opened the Oishiimono Kenkyujo (Laboratory of Delicious Things). He has worked as a special guest lecturer at Jumonji University, a visiting professor at Koshien University, and a visiting researcher at the Research Center for Advanced Science and Technology, University of Tokyo. His work promoting home cooking has extended over many years, including appearing for 34 years on the TV Asahi program Okazu no kukkingu (cooking dishes,) and also on such programs as NHK’s Kyou no ryori (today’s cooking.) He has also worked striven to promote Japanese cuisine abroad,