江戸時代の朝ごはんを1週間再現してみた【第二章】当時の食文化が見えてきた

What kind of breakfast did people in Edo eat? Following the first installment, this time we've recreated the food culture of the late Edo period in more detail. Edo kitchens had neither refrigerators nor microwaves— Yet, there was ingenuity and wisdom to adapt to the seasons. Why not experience the lifestyles of people from that era, which aren't found in textbooks, through these historical breakfasts? Please watch until the end! ▼Please subscribe to our channel! https://www.youtube.com/@rekishi_mesh... ▼Menu 00:00 Introduction 00:28 [Day 1] White rice, grilled eggplant, eggplant and myoga miso soup, pickles 03:14 [Day 2] White rice, salted eggplant peel, white gourd miso soup 04:56 [Day 3] Masago rice, nebuka soup, pickles 06:31 [Day 4] White rice, myoga pickled in miso, fried tofu miso soup 08:27 [Day 5] White rice, kelp and fried tofu, tofu and wakame miso soup 10:02 [Day 6] White rice, pickled yam in soy sauce, wakame miso soup 11:05 [Day 7] White rice, pounded lotus root with plum dressing, maitake mushroom miso soup 13:40 Actual Tasting ▼Source "Daily Frugal Cooking Methods: Sumo Ranking" (Tokyo Metropolitan Central Library) TOKYO Archive https://archive.library.metro.tokyo.l... "Samurai Seasoning Customs" National Archives of Japan Digital Archive https://www.digital.archives.go.jp/im... "Tea Ceremony Menu Guide" (Ajinomoto Food Culture Center Collection) National Book Database https://doi.org/10.20730/100249875 Original drawing by Kuwagata Keisai, et al., "Shokunin Jin Ekotoba" (Illustrated Compendium of Craftsmen), 3rd scroll, copied by Wada Otogoro, [1---]. National Diet Library Digital Collection https://dl.ndl.go.jp/pid/11536006 #HistoricalRecreationMeals #EdoPeriod #Recreation