Curious about what the Japanese eat every day or want to plan a full-out Washoku meal? The mystery is all in One Soup Three Dishes called “Ichiju Sansai” (一汁三菜).

Japanese meal set with daikon leaves furikake and pickles in a small plate.

Thanks to Japanese food porn shows such as Midnight Diner: Tokyo Stories and The Makanai: Cooking for the Maiko House, we receive many questions from curious readers about the dishes featured on the shows.

But the most interesting were questions like, “What do the Japanese eat every day?” and “How can I plan and cook Japanese food at home?”

Contrary to popular belief, the Japanese do not live off a steady diet of ramen, sushi, and tempura (although I wish!) Japanese cuisine, or Washoku, is simple and has a nutritious balance of protein, fiber, and vegetables portioned in plates and bowls.

Called Ichiju Sansai (一汁三菜), literally “one soup three dishes,” this is the foundation of a Japanese meal.

A white small dish containing colorful Japanese Pickles, served with Japanese-style meal set.

What is Ichiju Sansai?

Ichiju Sansai (一汁三菜) - One Soup Three Dishes: A typical Japanese meal composed of four elements: rice, soup, side dishes and pickled vegetables.

A typical Japanese meal comprises four elements: rice, soup, side dishes, and pickled vegetables.

  • Gohan (ご飯) – a bowl of plain steamed rice
  • Shiru (汁) – a bowl of soup, which may contain vegetables or tofu
  • Okazu (おかず) – main dish and two side dishes composed of vegetables, tofu, fish, or meat
  • Kouno mono(香の物) – a small plate of tsukemono, pickled vegetables

This meal format can be served for breakfast, lunch, or dinner. If you’ve been fortunate to spend a night at a ryokan (Japanese inn), you may have witnessed the elaborate spread of dishes for breakfast. Or perhaps you may have encountered something similar in the form of a teishoku (set menu) at a Japanese chain restaurant such as Ootoya or other places.

Each dish is served as a light portion and is intended to not only fill you up but also obtain the necessary minerals and vitamins to keep you charged throughout the day.

Ginger pork served with shredded cabbage on a white ceramic plate.

How Ichiju Sansai Started in Japan

Honzen Ryori | JustOneCookbook.com

The style of “one soup, three dishes” originates from Honzen Ryori (本膳料理), a highly refined system of meal-serving established as a banquet style for the upper nobility and the samurai class during the Muromachi period (1336–1573).

The elaborate dishes were arranged and brought to the guests on small four-legged tray tables called “zen” (膳). The tables were presented to the guests in sets of three, five, or seven, starting with the main “zen” (Hon-zen 本膳), the second “zen” (Nino-zen 二の膳), the third “zen” (Sanno-zen 三の膳), and so forth.

The style of honzen ryori simplified over time from extravagance to the everyday meal, and what remains to this day are the dishes on the main “zen” (Hon-zen), featuring rice, soup, pickles, and three okazu dishes. This is the foundation of “one soup, three dishes.”

A rice bowl containing Ume and Shiso Rice served with mackerel and miso soup.

Rice: The Heart of Japanese Cuisine

You may wonder why there’s no mention of rice or Tsukemono pickles in the Ichiju Sansai. This is because a Japanese meal always includes rice and pickled vegetables. Rice is not only a dish in itself, but it is also an essential component of the national cuisine.

It also has a symbolic place in the Japanese language: the term Gohan (ご飯) means both “cooked rice” and “meal.” The sticky, short-grain Japonica rice is the heart of a Japanese meal and also the staff of life.

It’s also a necessary ingredient in Japanese cuisine. Koji mold culture injected into steamed rice is essential in making sake, mirin, and miso.

A white ceramic containing Kabocha Pork Stir Fry.

How to Plan an Ichiju Sansai Meal

So let’s get started! Ichiju Sansai is just a structure, so even if you’re vegetarian, pescatarian, vegan, or have dietary restrictions, you can easily swap and adjust recipes to suit your dietary needs for a filling meal.

Browse through the recipes below to pick out what you want to cook!

Rice (Gohan)

Traditionally, rice would be served plain. But if you’re seeking flavor and color in your rice, try Takikomi Gohan (炊き込みご飯), rice cooked with vegetables and seasonings.

Note that the rice bowl is placed on the left, close to you for right-handed people, and on the right for left-handed people.

Here are some ideas to get you started:

A ceramic rice bowl containing Mame Gohan (Green Pea Rice).
A Hario donabe (Japanese clay pot) containing Japanese Mushroom Rice topped with butter, chives, and sea salt flakes.
A rice bowl containing Japanese Corn Rice (Butter Shoyu Flavor).

Pickled Vegetables (Tsukemono)

Cleansing your palate between meals may sound a little strange initially, but with all the different textures and flavors, you may get addicted to it! Tsukemono offers a wide variety of pickling methods and ingredients.

A red lacquer bowl containing Pickled Cucumber.
A white small dish containing colorful Japanese Pickles.
A white ceramic plate containing Napa Cabbage Pickles (Tsukemono).

Soup (Shiru)

A soup is not just a side dish; it holds its own place in a Japanese meal. Miso soup is most commonly served, but feel free to serve whatever you wish!

Always place the soup bowl on the opposite side of the rice, so on the right for right-handed people and the left for left-handed people.

Japanese miso soup bowls containing tofu and wakame miso soup.
Tonjiru (Pork and Vegetable Soup) served with grilled salmon, steamed rice, and vegetable side dishes.
White ceramic bowls containing Bacon Asparagus Miso Soup topped with a slice of butter.

Main and Two Side Dishes (Okazu)

Traditionally, the main protein would be grilled or simmered fish, and meat has become popular only during the last 150 years. Nowadays, you’ll see more fried foods on the table as the main protein, such as Tonkatsu, Karaage, or Gyoza.

Meat & Fish dish

A bowl containing Kakuni, Japanese braised pork belly, served with julienned white scallion, boiled egg, and karashi mustard.
A white oval plate containing Nikujaga (Japanese Meat and Potato Stew).
A blue Japanese plate containing Saba Misoni (Mackerel Simmered in Miso) garnished with julienned ginger.

Vegetable dish

Vegetables are served in cooked form and not served raw.

A ceramic bowl containing Agedashi Tofu (Agedashi Dofu) topped with grated daikon, chopped scallions, and grated ginger.
A ceramic dish containing Hijiki Seaweed Salad.
Simmered Kabocha Squash in a Japanese square bowl.

Ichiju Sansai is just a format, so don’t worry if your meal doesn’t look perfect with the correct number of dishes. The key is to have a well-balanced meal of protein, vegetables, and carbohydrates.

A plate containing Teriyaki Salmon served with steamed rice and miso soup.

Enjoying Ichiju Sansai

There is something truly special about an Ichiju Sansai meal—take a moment to appreciate the beauty, care, and precision that go into planning and creating this harmonious dining experience.

Remember to say “Itadakimasu” (いただきます) before enjoying your meal and “Gochisosama deshita” (ごちそうさまでした) to express gratitude when you’ve finished!