Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Rice, Miso Soup, Pickles: The Japanese secret to a long and happy life

by Yoshiharu Doi
Sold out
Current price ₹325.00
Original price ₹499.00
Original price ₹499.00
Original price ₹499.00
(-35%)
₹325.00
Current price ₹325.00

Ships in 7-10 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Book cover type: Paperback
  • ISBN13: 9781399741033
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Hodder & Stoughton
  • Publisher Imprint: Hodder & Stoughton
  • Publication Date:
  • Pages: N/A
  • Original Price: GBP 15.99
  • Language: English
  • Edition: N/A
  • Item Weight: 232 grams
  • BISAC Subject(s): Regional & Cultural / General

'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

Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people.

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.

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.

Trusted for over 49 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us