 A classicichiju-sansai meal consisting of a bowl of rice paired with a savory soup, protein and complemented by an assortment of vegetable side dishes. | |
| Course | Main course |
|---|---|
| Associatedcuisine | Japan |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice with various side dishes |
Ichijū-sansai (Japanese:一汁三菜) 'one soup, three dishes' is a traditional Japanese dining format of a bowl of rice, soup, a main dish, and two side dishes.[1] It is a key component ofkaiseki cuisine and reflects theaesthetic and nutritional principles ofJapanese meals.[2][3][1]
The origins ofichijū-sansai can be traced back toHeian period court cuisine and evolved through theMuromachi period with the ceremonial dining practices ofsamurai. By theEdo period, the format became standardized. Variants of the meal includeichiju-nisai (one soup and two dishes) and even more elaborate forms likeniju-go-sai (two soups and five dishes) andsanju-go-sai (three soups and five dishes).[1]
Though the formalichijū-sansai style declined after the Meiji period, its simpler forms, particularlyichijū-nisai, helped shape modern Japanese dining norms. The tradition found renewed relevance among the general populace during special occasions and rituals, influencing everyday meal structures and contributing to the contemporary image ofwashoku (Japanese cuisine).[1]
Anichijū-sansai meal typically includes:[4]
In contemporary Japanese households, theichijū-sansai meal often includes rice, soup, one main dish, and two side dishes, reflecting both nutritional needs and aesthetic presentation.[4] The arrangement of the dishes also plays a crucial role.[neutrality isdisputed] Theichijū-sansai meal pattern is believed to contribute to health, although there are concerns about excessive fat and salt intake.[5]
{{cite journal}}: CS1 maint: multiple names: authors list (link)| Shushoku |
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