| Ichijū-sansai | |
| National Cuisine: | Japan |
| Course: | Main course |
| Served: | Hot or room temperature |
| Main Ingredient: | Rice with various side dishes |
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]
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).
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]
An ichijū-sansai meal typically includes:[4]
A staple in the Japanese diet.
Commonly misoshiru (miso soup).
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]