Japanese traditional meal, "Ichiju-issai". Simple, healthy and tasty.

miso

🥗Healthier: soybean paste

💰Cheaper: salted broth

Soybean paste provides a similar umami flavor while being lower in sodium.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a protein-rich alternative, while cottage cheese is more affordable.

seasonal vegetables

🥗Healthier: frozen vegetables

💰Cheaper: canned vegetables

Frozen vegetables retain nutrients and are often cheaper than fresh.

fish

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a leaner option, while canned tuna is budget-friendly.

Cut shiitake mushrooms and enoki mushrooms into bite-sized pieces and set aside.

Blanch spinach for about 30 seconds, then transfer to cold water to keep its color and texture.

Prepare sauce by mixing 300 g of Dashi with 10 g of soy sauce, 5 g of mirin, and a pinch of salt, then bring to a boil.

Add mushrooms to the boiling sauce and skim off the foam, then transfer to a container and cool in cold water.

Rinse 2 cups of rice and soak for about 30 minutes.

Cut carrot and burdock root into uniform pieces.

Cut 150 g of chicken into small pieces.

Combine rice with Dashi, soy sauce, sugar, and a pinch of salt, then cook in a traditional iron pot or rice cooker.

Prepare miso soup by soaking dried wakame for 2 hours, then cut tofu into dice and chop green onions finely.

Add tofu to the miso soup and melt miso into Dashi, then add dried wakame and stir.

Prepare nukazuke by soaking cucumber, carrot, and white radish for one day, then cut and arrange on a plate.

After cooking, let the rice sit for 10 minutes, then mix and serve in a bowl with a sprinkle of sesame on top.

Arrange the dishes on the table with rice on the left, miso soup on the right, and side dishes on the far side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens