With the start of a New Year and to celebrate a fresh beginning, we’d like to introduce you to the very essence of the Japanese meal at home. We’re not always eating sushi or ramen as you know, but then what does it mean to truly eat like a Japanese? It’s all about balance, health and a simple concept called “ichijyu-sansai” which literally means “one soup, three dishes”. Want to know more? Then read on…
At the center of any meal there is always a primary staple—for ichijyu-sansai one of those staples is rice. With Japanese style dining we surround rice with seasonal dishes that always balance each other out with the nutritional food groups that go well with the rice. The main dish and side dishes may change from meal to meal, but at the center of it all is a constant—there is always rice.
Rice is the star of any Japanese meal, and it’s usually plain white rice (although it could be oats or brown rice too). This is why plain rice can be delicious; when it’s surrounded by tasty dishes it becomes very important.
The soup is usually miso soup or the clear broth type called sumashi-jiru. With miso soup any number of ingredients may be used, but consideration is made to not repeat anything already being featured in the sides.
The three dishes of “sansai” always includes a protein-rich main dish of fish, meat, eggs, or vegetables that have been seasoned well enough to pair with plain white rice. A satisfying entrée helps create a balanced meal.
Side dishes like vegetables, eggs, seaweed or tofu can add variety to the meal—not only to stimulate the appetite by offering different ingredients and color, but also to add minerals and fiber content for healthier eating.
The principles of ichijyu-sansai can also apply to Western cooking. When Japanese people eat Western cuisine, it’s often served not with rice, but with bread as the primary staple. The more delicious your dinner roll, the better the whole meal will be. And there are all kinds of bread types for all dietary needs, from gluten-free to whole grain. Even with Western foods, you can practice ichijyu-sansai.
The importance of good bread cannot be emphasized enough, especially with Western meals. Like having good rice, even plain white bread can be at the center of having a satisfying and balanced full course dinner.
There is probably more variety with Western style soups compared to Japanese, but thought is given to the type of soup you are serving. Consider pairing lighter soups with heavier main dishes and vice-versa.
Balancing Western meals using the ichijyu-sansai structure is the same. The main dish would be your protein and be seasoned well to not only be tasty, but to be eaten easily with your bread or dinner roll.
There are unlimited options for sides with this kind of meal, but try to not repeat similar ingredients that have been used in the soup or in the main dish. Fresh vegetables and/or fresh fruit can work nicely here.
Because rice or bread has been at the heart of how the Japanese eat, Zojirushi has always treated these essentials as the primary objective when producing our products. Our goal has always been to cook the ultimately delicious rice or bread. To adapt to the U.S. market, we have produced innovations that follow American tastes, but always with Japanese high standards at its core.
Original Rice Cookers
We started with the convenience of cooking rice by pushing a single button. We continued to add new technology like Micom chips, induction heating and pressure cooking to get the most out of your rice.
Modern Rice Cookers
Our cookers have evolved to include more varieties of grains beyond just rice. As Americans started to enjoy different types from all over the world, our menus have also become more inclusive. Look for more in the future!
Original Breadmakers
“One button push” baking was how we started, and over the years Zojirushi research and development added pre-programmed courses, custom settings and dual heaters to make baking bread as easy as possible.
Modern Breadmakers
With the Japanese style “shoku pan” white bread at the core of all of our breadmakers, we have added various course settings to our menu as we continue to meet every bread lover’s taste. Look for more in the future!
We’ve explained a little about Japanese cuisine in this issue. What about American cuisine? Is there such a thing? Of course, there is…but what is it? If a tourist were to start defining American food, they would probably say hamburgers, pizza, hot dogs, or fried chicken; our basic fast-food groups. But American food culture is as rich as its diverse population. It’s the melting pot that creates the depth of taste.
Hamburgers
Probably the quintessential American food, the hamburger came from Germany but didn’t reach its lofty status until it got popular here in the 1800s. The cheeseburger on the other hand, can claim to have been invented here in the U.S.
Hot Dogs
Another import from Germany, the birthplace of the frankfurter. But how much more American can you get when hot dog eating contests are held every Fourth of July? Check this fun post from Bert-san on different ways to grill a dog.
Pizza
How can pizza be American if it came from Italy? When immigrants came to New York and pizza became part of the patchwork of American culture, it stuck. The deep dish style pizza, however, was born in Chicago and is a midwestern original.
Grilled Cheese
The French have their croque-monsieur and the British have their toasties, but the grilled cheese sandwich became popular during the Depression and is very American. Celebrate this classic with Bert-san and a bowl of tomato soup.
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