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).
Thanks to Japanese food porn shows such as Midnight Diner: Tokyo Stories (Shinya Shokudo 深夜食堂), The Solitary Gourmet (Kodoku no Gourmet 孤独のグルメ), Samurai Gourmet (Nobushi no Gourmet 野武士のグルメ) and The Makanai: Cooking for the Maiko House (Maikosanchi no Makanaisan 舞妓さんちのまかないさん), we receive many questions from curious readers about the dishes featured on the shows (Nami has an entire section of recipes on Midnight Diner Recipe Series and The Makanai).
But most interesting were the 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.
Table of contents
What is Ichiju Sansai
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 Ootoya Restaurant (the Japanese chain restaurant) or other places.
Each dish is served as a light portion and is intended to not only fill you up but to also obtain the necessary minerals and vitamins to keep you charged throughout the day.
Origin Story
The style of “one soup three dishes” originates from Honzen Ryori (本膳料理), a highly refined system of meal-serving that was established as a banquet style of 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 would be presented to the guests in sets of three, five, or seven, starting with the main “zen” (Hon-zen 本膳), second “zen” (Nino-zen 二の膳), 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.”
Rice in the Heart of Japanese Cuisine
Wondering why there’s no mention of rice or Tsukemono pickles in the Ichiju Sansai setup? 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 (麹) mold culture injected into steamed rice is essential in making Sake, Mirin, and Miso.
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:
- How to Cook Rice (if you don’t own a rice cooker!)
- Ginger Rice (with a little spicy kick!)
- Gobo and Miso Takikomi Gohan (add oomph to your rice with burdock root and fish cake)
- Mame Gohan (fresh spring peas cooked with rice)
- Matsutake Gohan (an autumn delicacy)
- Chestnut Rice (another autumn specialty)
- Sweet Onion Takikomi Gohan (sweet sautéed onions cooked with rice)
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! There’s a wide variety of pickling methods and ingredients in Tsukemono, ranging from daikon radish, Japanese plums, and cucumbers.
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.
- Miso Soup (your everyday soup)
- Japanese Clam Soup with Clear Broth (a simple, clear broth with kombu dashi and Manila clams)
- Kenchinjiru (a hearty vegan soup)
- Matsutake Soup (a clear broth featuring an autumn delicacy)
- Sanpeijiru (originally from Hokkaido, a chunky salmon soup)
- Tonjiru (a pork and root vegetable miso stew)
Main + 2 Side Dishes (Okazu)
As eating meat has become popular only during the last 150 years, traditionally, the main protein would be grilled or simmered fish. But nowadays, you’ll see fried foods such as Tonkatsu, Karaage, or Gyoza as the main protein.
Meat & Fish dish
- Kakuni (braised pork belly)
- Catfish Kabayaki
- Hamachi Kama
- Nikujaga (potato and pork braise)
- Ootoya’s Sweet and Sour Chicken (vegetable and chicken stir-fry)
- Saba Misoni (mackerel poached in miso)
- Tonteki (pork loin)
- Yellowtail Teriyaki
Vegetable dish
Vegetables are served in cooked form and not served raw.
- Agedashi Tofu (deep-fried tofu cubes)
- Broccolini Gomaae (dressed in a nutty sesame sauce)
- Hijiki Seaweed
- Kinpira Renkon (stir-fried lotus root)
- Simmered Kabocha
- Spinach Ohitashi (blanched spinach in dashi)
- Vegetable Tempura
- Warm Mushroom Salad
Ichiju Sansai is just a format, so don’t worry if your meal doesn’t look perfect with the correct number of dishes. The point is to have a well-balanced meal of protein, vegetables, and carbohydrates.
Lastly, please let us see your Ichiju Sansai meals by posting your photos on Instagram with the hashtag #justonecookbook!
For further reading:
- Japanese Dining Etiquette 101 食事のマナー
- Japanese Dining Etiquette 101 (Part 2) – Reader’s Questions 食事のマナー
- What is Washoku? 和食とは
Hello,
Firstly thank you so much for this website. It’s been a game changer as we love Japanese cuisine and have never been able to prepare it in a concerted meaningful way before this.
I was wondering if there was a page that had common ichiju sansai pairings you’d recommend for a beginner.
I saw some of the different pictures had them, but I was wondering if there was a more dedicated page for this.
Thank you so very much!
Hello Alex, thank you for your kind words! We’re so glad that JOC has been helpful in cooking more Japanese cuisine at home.
Unfortunately, we do not have a dedicated page for ichiju sansai pairings. Since everyone has different dietary preferences and restrictions, it’s difficult to compose a menu that would appeal to all. You could check out the Start Here page for some suggestions. Good luck!
Appreciate the lesson. Will improve my style of Japanese cooking & serving.
Hi Tom, glad that this post can serve as a starting point for more amazing Japanese cooking at home!
Hi. Just to let you know, I used your website as a reference to make myself a good teishoku. I wanted to make myself a good meal on the day of NJPW: Wrestle Kingdom 15 In Tokyo Dome, since I’m a big fan of New Japan Pro Wrestling and I love Japanese food. The food definitely turned out good, especially with some of the recipes from your site.
https://imgur.com/gallery/e55Fcmy
The tempura and teriyaki chicken, miso soup, a salad with the carrot ginger dressing, some pickled daikon raddish, and the dip for the tempura.
It all turned out great.
I really want to try to do a teishoku with a ichi ju san sai and am trying to think of what to make for something that’s appropriate and can tie in with the first week of April or hamami, since I plan on having a good meal on the day of NJPW: Sakura Genesis. I hope you don’t mind me asking you some questions for suggestions.
Anyway, thank you again for the recipes.
Hi Anwar, thanks for sharing your photo and glad to hear that the food turned out good!
Maybe this post could help you plan your spring themed meal?
12 Popular Foods to Enjoy at Cherry Blossom Viewing (Hanami)
Hi Nami, enjoy your recipes, photos and stories ! Is it at all possible to freeze kamaboko and gobo tempura fishcake ? Do they defrost well and maintain their flavor and texture ?
Thank you,
Beverly Lee
Hello Beverly, this is Kayoko, author of this post. To answer your question, you can freeze kamaboko and other types of fishcakes. For kamaboko, slice the block, then wrap the slices in saran wrap and store in a ziplock bag with the air squeezed out. Similarly with other types of fishcakes, you should wrap them tightly and store in ziplock bag. To defrost, you can leave it in the fridge overnight, microwave, or toss into whatever you’re cooking directly. You should consume the frozen fishcakes within a month. You may notice tiny holes in the defrosted fishcakes, this is due to the water particles in the fishcakes dehydrating and drying out. There shouldn’t be a big change in texture and flavor if you store them well. Good luck!
Hello Nami, aside from osechi ryori for New Year feast, don’t forget Toshi koshi soba recipe for crossibg over from one year to the next. Echo (Etsuko) Siegers (nee Mori). Happy New Year. Email – esiegers@aol.com
12/20/2020
Hello Echo! This is Kayoko, the author of this post. Thank you for your comment 🙂 Yes, Nami has lots of recipes for Osechi Ryori and Toshikoshi Soba on the JOC blog. Hope you do check them out.
Hi Nami this article on 1 soup three dishes is wonderful and inspiring it gives.me the encouragement to try something different during COVID 19 lockdowm 2 in Toronto.to Canada 🇨🇦
Hi Gillian, this is kayoko, author of this post. Thank you for your comment! Hope you are staying safe and virus-free over there in Toronto.
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