How to Plan and Serve “One Soup Three Dishes” (Ichiju Sansai) (一汁三菜 )

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 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.

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 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.

How Ichiju Sansai Started in Japan

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.”

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.

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:

• 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)
• Mushroom Rice (umami rich!)
• Corn Rice (summer favorite)

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.

• Pickled Cabbage
• Pickled Cucumbers
• Pickled Daikon
• Pickled Turnip with Yuzu
• Everyday Japanese Pickles
• Pickled Watermelon Rind
• Pickled Napa Cabbage

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)
• Bacon Asparagus Miso Soup (a spring favorite of ours with fresh asparagus)

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

• 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 key is to have a well-balanced meal of protein, vegetables, and carbohydrates.

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!