漁師しか食べられなかった？江戸時代の漁師が食べた食事を当時のレシピ通りに再現してみた。

[Rekimeshi], or "Historical Recreation Meals," recreates historical food cultures for the modern age. Today, we've recreated the summer "fisherman's meal" that fishermen ate during the Edo period. At that time, Edo-style fish were delivered as tribute to the Shogun's family, to high-class restaurants, and as luxuries for feudal lords. However, fishermen, who lived a life of peril, setting out on their boats before dawn, enjoyed the most luxurious and extravagant privilege of eating their catch right where it was caught. The amazing wisdom of our ancestors in enjoying fresh fish to the fullest right after it was landed, on board their boats or on the beach. Why not take a peek together at the privileged taste known only to fishermen, which can be considered the origin of modern seafood bowls and summer fatigue-preventing dishes? Please watch until the end! ▼Please subscribe to our channel! https://www.youtube.com/@rekishi_mesh... [Related Videos]    • 1日100キロ走る男たちの晩御飯とは？江戸時代の飛脚の晩御飯を一週間分レシピ通りに再...      • 島流しされた人はどのような生活だったのか？江戸時代の島流し料理を当時のレシピ通り再現...      • 一晩で数百万稼ぐ遊女は何を食べていた？江戸時代の遊女の１日の食事を当時のレシピ通りに...   [Menu] 00:00 Introduction 00:33 [Horse Mackerel] 03:53 [Sea Bass] 07:37 [Sardine] 09:51 [Mackerel] 13:03 Tasting Report [Recreation Policy] Recreation based on descriptions of coastal food culture found in the Edo period essay "Tōyūki" and traditional cooking procedures passed down through generations in various fishing villages. Cooking that utilizes the freshness of seafood (horse mackerel, sea bass, sardines, mackerel) that are in season in July, and parts not typically found in the market (heads and internal organs). Verification with an awareness of the wisdom of preservation and spoilage using Japanese mustard and miso, and simple cooking on board ships in an era without refrigeration. Hygiene (especially the preparation of internal organs) has been adjusted to modern standards, with safety in mind. [References] "Tōyūki" (by Tachibana Nankei, 1785) "Complete Collection of Japanese Food Culture Vol. 12: Oral History of Chiba Food" (edited by the Association for Rural and Fishing Village Culture, 1989) "History of Fishermen (Japanese History Series)" (by Miyamoto Tsuneichi) (Mirai-sha, published 1964) [Image Source] Kuwagata Keisai, original drawing, et al., "Shokunin Jinzu Ekotoba" (Illustrated Compendium of Craftsmen), 2nd scroll, copied by Wada Otogoro, [1---]. National Diet Library Digital Collection https://dl.ndl.go.jp/pid/11536005 Hiroshige, "[Edo Komei Kaitei Zukushi] [Yama] Tani (Mountain Valley)." National Diet Library Digital Collection https://dl.ndl.go.jp/pid/1308393 "Nihon Sankai Meibutsu Zue" (Illustrated Compendium of Famous Mountains and Seas in Japan) (Collection of Ajinomoto Food Culture Center) Kokusho Database, https://doi.org/10.20730/100241586 "Kyoto Meisho no Uchi Yodogawa" Utagawa Hiroshige (circa 1834) Utagawa Hiroshige, CC0, via Wikimedia Commons https://commons.wikimedia.org/wiki/Fi... #HistoricalRecreationMeal #EdoPeriod #Recreation