「刑務所の食」に込めた想いは 受刑者と向き合う管理栄養士 社会復帰へ“健康”大事に【ワイド！スクランブル】(2026年7月6日)

With the rehabilitation of inmates becoming increasingly important, the way prisons operate is changing. This program features an interview with a female registered dietitian who is dedicated to the "rehabilitation" of inmates. ■Japan's Smallest Men's Prison Steaming hot, freshly made shumai dumplings. Hearty corn soup simmering in a large pot. Hot, freshly fried donuts. The people who prepare these dishes are, in fact, all inmates. Okazaki Medical Prison, located in Okazaki City, Aichi Prefecture, is one of four medical prisons in Japan, providing treatment for adult men with mental illnesses. With a capacity of approximately 60 inmates, it is Japan's smallest men's prison. As a medical prison, it employs simple, light work that also contributes to treatment. Inmates work daily towards rehabilitation. Punishment is imposed for breaking the rules. A "protective cell" is used to temporarily isolate and confine inmates who are disruptive or cause trouble. When the program covered the story, an inmate who had broken a desk and used the shards to shatter his cell window was being held. ■Providing Delicious Meals to Inmates Among the inmates, the kitchen, commonly known as the "cooking area," is assigned to exemplary inmates who abide by the rules of the prison and possess good judgment and physical strength. A prison officer in charge of the kitchen (in his 30s) "This is the knife room, where knives, cutting boards, and cooking utensils are kept." The kitchen is always supervised by a prison officer in charge, and knives and other sharp objects are locked and cannot be opened without an officer present. Condiments are also strictly managed in a locked room to prevent inmates from snacking. In this kitchen, where such strict discipline is maintained, there was a woman cooking alongside the inmates. Keiko Kuroyanagi, a registered dietitian, has been working at Okazaki Medical Prison since 2012. The prison's meals are prepared by the inmates based on menus designed by the dietitian. Ms. Kuroyanagi works in the kitchen three to four times a month, directly teaching the inmates how to cook. Ms. Kuroyanagi: "When the inmates told me that the food tasted extra good because they saw the effort and time we put into preparing it for them, I wanted to hug them in my heart." For the inmates, meals are their only source of enjoyment. Within a limited budget of around 500 yen per person per day, Ms. Kuroyanagi works tirelessly every day, innovating and managing resources to provide the inmates with delicious meals. ■The Joy Learned Through Cooking On this particular day, lunch consisted of fried white fish, a green vegetable salad, and cocoa custard for dessert. A prisoner in his 20s working in the kitchen: "(Q. What is this task?) I'm continuously stirring to prevent burning." Once the food is ready, staff members check it, and then preparations for distribution begin. The most important aspect of meal distribution is ensuring "equal" distribution. Differences in the amount of side dishes or rice can sometimes cause trouble among the prisoners. Even a one-gram difference is unacceptable. The prisoners gather in the dining hall to eat, but conversation is strictly prohibited. After lunch, we asked the prisoners for their impressions. Prisoner (60s): "It was very delicious." "(The kitchen staff) prepare the food from early in the morning, so I'm grateful because I think it's very hard work, doing it 365 days a year on a rotating basis." Then, it was just past 2:30 p.m. Preparations for dinner began. Ms. Kuroyanagi: "The simpler the task, the more you should put your heart and soul into it." "When you're cooking, you're probably thinking about the faces of the people who will eat it. I want you to cherish that feeling." Ms. Kuroyanagi's philosophy has permeated among the inmates. Inmate in charge of the kitchen (20s): "I mixed it with love." Inmate in charge of the kitchen (20s): "My policy is to cook from the perspective of the person who will eat it." The kitchen staff works longer hours than other inmates because they prepare three meals a day for all the inmates, but they also have this kind of enjoyment. Inmate serving a 3-year sentence (20s): "Extension meal. If you work in this kitchen, you can eat donuts." The "extension work meal" is given to kitchen staff who work overtime. The kitchen staff inmate says he looks forward to these donuts while he works. He says he has developed a certain goal while working with Ms. Kuroyanagi. "If I could, I'd want to be a chef." Ms. Kuroyanagi taught inmates the joy of cooking for others by cooking together with them, exchanging ideas along the way. "(Ms. Kuroyanagi) is like a mother. Like the 'mama of the kitchen.'" Ms. Kuroyanagi's sentiments have now reached former inmates working at facilities supporting drug addicts. ■ "An oasis-like presence" Katsunori Kawamata, who was released from prison eight years ago, currently works at the non-profit...