Rice, Miso Soup, Pickles

Yoshiharu Doi writes with sympathy and understanding … his passion for good humble food shines through on every page. * Peter Kornicki, Emeritus Professor of Japanese, University of Cambridge *Love, peace, respect, selfless giving, living humbly, rediscovering oneself … not the kind of words one would expect from a book about Japan’s simplest meal, but a whole cultural theory and philosophy of life emerge from RICE, MISO SOUP, PICKLES. Read this elegantly translated Japanese best seller, gaze at your rice and miso soup and feel different. * Brian Powell, Fellow and Tutor in Japanese Studies, University of Oxford *A wonderful book, brimming with the joy of simple, natural, home-made food. Doi’s fascinating reflections will engage not just readers with an interest in Japanese food and culture, but anyone who wants a happy, healthy life. * Angus Turvill, award-winning Japanese translator *

Yoshiharu Doi was born in Osaka in 1957. After graduating from the Faculty of Education Ashiya University, at the age of 20 he travelled to Switzerland to train as a chef. On returning to Japan, he worked in Osaka. His work promoting home cooking has included appearing for 34 years on the TV Asahi programme Okazu no kukkingu. He has also worked to promote Japanese cuisine abroad. In 2022, he was selected for a Commissioner for Cultural Affairs Award in recognition of his outstanding achievements in the cultural field.