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2022.10.04
Winner of the 9th Recipe Book Grand Prize “Cooking Category” Award !
Yoshiharu and Hikaru Doi’s first father-daughter co-authored book has become a megahit among readers of all ages!
The Scoop on Miso Soup published by Sekaibunka Publishing has been awarded the “Recipe Book Grand Prize in Japan 2022” for the cooking category.
Highly popular culinary expert Yoshiharu Doi’s first miso soup book The Scoop on Miso Soup released in October 2021 has gone on to capture the hearts of readers spanning many generations. Reprinted just a month into its release, it is now in its seventh printing as of September 2022, surely and steadily increasing its numbers. The Scoop on Miso Soup is the first book co-authored by Yoshiharu Doi and his daughter Hikaru Doi. It consists of five chapters: Miso Soup as Main Meals to support those living alone, Miso Soup for the Family, Miso Soup Pairings, Seasonal Miso Soup, and Recipes Using Miso & Special Miso Soup. The book also includes columns regarding miso, the almighty fermented food, and introduces the Doi family's best miso soup and miso recipes to everyone looking to tidy up their daily lives through their diet.
From the award ceremony: Ambassador Hiroyuki Amano (left) and Hikaru Doi (right)
Excerpts of comments from the selection jury:
・Miso - what a truly almighty seasoning. Who knew so much variation could be brought to the dinner table through such easy to make recipes!
・This book by Mr. Doi has allowed me to completely overturn my stereotypes regarding miso soup. Turns out miso soup doesn’t have to be any certain way.
・I eat miso soup pretty much every day and was blown away to discover that all these unexpected ingredients can go into it.
・This book will make you think, “As long as I have white rice and miso soup, I don’t need anything else.” When my child becomes independent, I’ll be handing them their own copy.
・This book made me realize once again just how important miso is. Learning that miso soup can have so much variety was somewhat eye-opening. Also, the miso recipes in chapter 5 made me quite happy!
Award Ceremony Speech by Co-Author, Hikaru Doi
The (Japanese) title of this book is "Omiso-Shiru." Since omiso-shiru means “miso soup” and shiru means “to know,” it’s a word play with two meanings. In order to “know” miso, we introduced a wide repertoire of miso soup and included recipes using miso at the end. We didn’t write this book for miso lovers in the hope that they’ll start cooking using various types of miso. Rather, we wrote it to let everyone know through our included recipes and essays that miso soup can actually have a wide range and that it is possible to become full and satisfied with just miso soup and what goes in it. There’s a lot of time-saving recipes available these days, and I do love making those types of dishes, but miso soup doesn’t fall into that category. “To be able to cook miso soup is to be able to cook properly,” and it would make us so happy if this book could help you to do so.
Introduced from the book "Omiso-Shiru.
About the "Recipe Book Grand Prize"
Established in 2014 to set a benchmark for cookbooks, promote their charm, spread knowledge of its value, and ultimately revitalize bookstores and storefronts. Its slogan is "Food is the language of instinct! Written words are the cries of the heart.” It is operated by the “Recipe Book Grand Prize in Japan Executive Committee," a group led mainly by volunteer book store employees. It is supported through the aid and cooperation of various companies from the publishing industry such as agencies and publishers.
https://recipe-bon.jp/
Authors:
Yoshiharu Doi
Born in Osaka. Second son of culinary expert Masaru Doi. Studied French cuisine in Switzerland and France. Trained in Japanese cuisine at Ajikitcho in Osaka after returning to Japan. Established the culinary consultant group Oishiimono Kenkyujo in 1992, meaning “Delicious Food Research Institute”. Since then, through various media, Yoshiharu has continued proposing ways to bring the traditional Japanese lifestyle and culture alive in the modern day and age. Makes regular appearances on NHK’s Kyono Ryori (Today's Menu).
Hikaru Doi
Moved to France after graduating university. Studied restaurant management at the Paul Bocuse Institute in Lyon. Worked as a chef at the Michelin 3-star restaurants Michel Guerard and Troisgros and as a pastry chef at the long-established chocolatier Bernachon Chocolats. Returned to Japan after seven years in France. Currently works at Yoshiharu Doi's Oishimono Kenkyujo.
