‘Rice, Miso Soup, Pickles: The Japanese Secret to a Long and Happy Life’

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.

Gwen Clayton’s debut literary translation has earned international acclaim for its sensitivity.

‘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

‘An insightful perspective on Japanese cooking and culture, full of sensitivity and wisdom’ – Tim Anderson, food commentator and cookery writer

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