Ichijuu Issai

At the heart of shōjin, and indeed most Japanese cooking, is “one soup, one dish” (ichijuu issai 一汁一菜). Rice and tsukemono (pickles) are also served, but are taken for granted and not counted in the phrase. This is also the essential Zen meal, which uses four nested bowls. Simple, yet profound.


Above: soup with small turnip, Brussels sprout, mizuna, shimeji mushrooms, red beans and grated yuzu; rice with boiled rapeweed; shirae with persimmon, apple, chrysanthemum leaf, tofu and sesame paste; selected pickles.

Courtesy of Authentic Japan and Team Shojin