Suggestion to Japanese way of cooking Ichiju Issai by using simply cooked miso soup

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 Today I wanted to introduce a video showing a very easy-to-make miso soup from Jonetsu Tairiku a TV show in Japan introducing "specialists of their craft."

This video was about Yoshiharu Doi, a culinary researcher from Japan, and shows how easy and ecologically you can make miso soup.

Video by Jonetsu Tairiku 

Who is Yoshiharu Doi?

Yoshiharu Doi is a culinary researcher and food producer from Osaka. After working for Kiccho, one of the most well-known ryoteis or traditional Japanese cuisine restaurants in Osaka, Yoshiharu moved onto introducing home cook food on TV.

He appeared in many cooking TV shows and teaches at various culinary schools in Japan.

Video by Japan House Official

Think simply and with ease with miso soup

In Japan, we have typical combinations of ingredients to put in miso soup. But we know that sometimes, a non-typical ingredient match surprises us that it's tasty.

Put any ingredients that are in season. Or whatever is left in your kitchen. That's what the Japanese used to do, as we were always scarce in food, and would eat what we had.

Yoshiharu tells us to chop the ingredients, and boil them together in the water. It surprised me that he even puts miso from the beginning, as we are taught that miso loses flavor when boiled. 

He even told there is not much of a need to use the cutting board. No need to create things to wash when you can cook without them.

Cooking is something that eases you

Yoshiharu is known to be very gentle in how he talks. It's somehow calming to listen to him, both from his tone of voice and the language arts.

Japanese are very precise about what we do and have the drive to be perfect. But he said in the program that "It is ok to cook with ease." So it probably relieves mothers from the stress of cooking to watch him.

I saw so many comments in Youtube about viewers recognizing there is no "you have to..." in cooking. You can cook simply and it resets your bad day. It can become a simple habit.

The suggestion of "Ichiju Issai"

In Japanese cuisine, we use the term "Ichiju Sansai" 一汁三菜 which means 1 soup 3 side dishes. It's the variety of foods that makes Japanese food healthy, but it involves longer cooking time or course.

So Yoshiharu told us "it is ok" to cook "Ichiju Issai" or 1 soup and 1 side dish. So the miso soup can already be the 1 soup. You just need another side dish to have a nutritious meal.

Video by Jonetsu Tairiku

This video shows a rice bowl, miso soup, pickles, and umeboshi which are salted plums. Our samurai fought many wars, and their typical dish was very close to this.

I will share the Ichiju Issai recipes

Yoshiharu has a few books (in Japanese) that explain the recipes of Ichiju Issai, and what made him reach to just 1 soup 1 side dish instead of the traditional 1 soup 3 side dishes.

This will help me to learn about how Japanese cuisine is evolving, so I can't wait to share it with you!

Follow Ryu Aomi for more to come :) 

In this blog, I post my food trips worldwide, as insights into Japanese food in comparison to all the different cuisines I encounter through my journey. 

I also try to share information from Japan that fills our hearts or might help us think about how to better the world!

Here are the SNS channels I have, but I mainly focus on Twitter at the moment. I share my past car trip around mainly Hokkaido, and how it was living there!




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