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してみた。

[Rekimeshi], or "historical food recreation," recreates historical food cultures in the modern age. Today, we've recreated the meals of "island exiles"—criminals sent to remote islands during the Edo period. Hachijojima, a penal colony feared as a place "not even birds would pass." Many serious criminals were sent to this island, where they faced an extreme survival situation. Even amidst those desperate days, there existed a miraculous meal that only those permitted to return to the mainland could enjoy. This included "wild herb and taro root porridge," made with wild plants picked to survive daily life, and "kusaya no shirimi," a powerfully fermented food born from the reuse of precious saltwater. And on the day of his departure, after being pardoned and returning to Edo, the islanders tearfully prepared a "pardon meal" for him. From the traditional "island sushi" made with local fish and mustard, to the luxurious "sweet and spicy simmered sea bream," and the "dried sweet potato and red bean stew" that achieves a rich sweetness even without sugar, we explore these dishes. A harsh survival and a lifelong farewell to beloved family. Along with the tumultuous drama of these exiles, let's take a look at these two contrasting flavors that sustained their lives, as seen through the records of the time. Please watch until the end! ▼Please subscribe to our channel! https://www.youtube.com/@rekishi_mesh... [Related Videos]    • アルカトラズ刑務所の豪華すぎる刑務所飯とは？囚人たちが食べていた昼食を当時のレシピ通...      • 極寒のシベリアで日本人捕虜が食べていた配給飯とは？シベリア抑留の食事を当時のレシピ通...      • 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 00:27 Barley Rice Porridge with Wild Herbs and Taro 03:00 Blanched Wild Herbs 04:11 Shredded Kusaya Fish 05:27 Roasted Sweet Potato 06:28 Island Sushi 08:59 Sweet and Spicy Simmered Local Fish 10:50 Rich Fish Soup 11:58 Dried Sweet Potato and Red Bean Stew 13:35 Tasting Report [Recreation Policy] Recreation based on historical documents describing the geography and customs of the Izu Islands at the time, including records of exiles who were actually banished to Hachijojima during the Edo period. Selection of cooking methods considering the food situation on Hachijojima at the time (wheat, taro, and sweet potatoes were staples), where rice was difficult to grow due to the volcanic soil. Recreation of the seasoning of the "Goshomen Ryori" (pardoned meal), which used powdered mustard instead of wasabi and generously used precious sugar to create a celebratory atmosphere. Adjustment of hygiene to modern standards (※Please be sure to ventilate the room sufficiently when grilling kusaya). [References] "Hachijo Jikki" (by Tomizo Kondo / edited by Hachijo Jikki Publication Association) "Hachijo Hikki" (by Komatsuken Furukawa) "Hachijo Shi" (by Masanori Ohara) #HistoricalRecreationMeal #EdoPeriod #Recreation