Ichijū-sansai
 A classic Ichiju-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 |
|---|---|
| Associated cuisine | Japan |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice with various side dishes |
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes).[1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals.[2][3][1]
Historical background
[edit]The origins of ichijū-sansai can be traced back to Heian period court cuisine and evolved through the Muromachi period with the samurai's ceremonial dining practices. By the Edo period, the format became standardized. Variants of the meal include ichiju-nisai (one soup and two dishes) and even more elaborate forms like niju-go-sai (two soups and five dishes) and sanju-go-sai (three soups and seven dishes).[1]
Though the formal ichijū-sansai style declined after the Meiji period, its simpler forms, particularly ichijū-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 of washoku (Japanese cuisine).[1]
Meal composition
[edit]An ichijū-sansai meal typically includes:[4]
- Main Dish (Shusai): Often a protein source, such as meat or fish.
- Side Dishes (Fukusai): Generally two vegetable-based dishes, which may include salads, pickles, or simmered vegetables.
- Rice: A staple in the Japanese diet.
- Soup: Commonly misoshiru (miso soup).
Modern context
[edit]In contemporary Japanese households, the ichijū-sansai meal often features a combination of rice, soup, one main dish, and two side dishes, reflecting both nutritional needs and aesthetic presentation.[5] The arrangement of the dishes also plays a crucial role, with optimal proportions favoring a pleasing visual balance. The ichijū-sansai meal pattern is believed to contribute to health improvements, although there are concerns about excessive fat and salt intake.[6]
See also
[edit]- List of rice dishes
- Honzen-ryōri – a formal multi-course meal style that influenced Ichijū-Sansai
- Kaiseki – Japanese multi-course dining, often with seasonal ingredients, related to Ichijū-Sansai in concept and presentation
References
[edit]- ^ a b c d 石垣悟 (2020). "民俗行事の中の食". 東京家政学院大学紀要 (in Japanese). 60: 137–150.
- ^ 日本の食事のよさって何かな? - 農林水産省
- ^ 食育月間以外の月の取組 - 農林水産省
- ^ 日本の伝統的食文化としての和食 農林水産省
- ^ 日本の伝統的食文化としての和食 農林水産省
- ^ 三成由美,濱田綾子,北原詩子,入来寬,御手洗早也伽,大仁田あずさ,宮原葉子,徳井教孝 (2016). "長期食生活調査における食事パターンの構造とその栄養素等摂取状況". 中村学園大学薬膳科学研究所研究紀要 (in Japanese). 8. 中村学園大学: 43–66.
{{cite journal}}: CS1 maint: multiple names: authors list (link)
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