Shogun Cuisine for Healthy Longevity, a Favorite of Feudal Japan's Generals
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- Опубліковано 5 чер 2024
- Peek into the diet of a long-lived shogun from Japan's feudal era!
His secrets to health and longevity may surprise you and offer valuable insights for modern living.
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【CHAPTER】
00:00 Intro & How to cook rice for shogun
04:55 Miso soup for shogun
07:11 Side dish for shogun
【Ingredients】(2 servings)
Barley rice
・10.6 oz (300g) Raw rice
・1.6 oz (45g) Rolled barley
・2 cups (490ml)
Shogun miso chicken
・5.3 oz (150g) Chicken
・1 tbsp Miso paste (Soybean miso is better)
・1/2 tbsp Mirin
・1/2 tbsp Sake
・1 tsp Grated ginger
・1 tsp Oil
Shogun miso soup
・3.5 oz (100g) Chicken wings
・A pinch of Salt and pepper
・3.5 oz (100g) Daikon
・1.7 oz (50g) Gobo (Burdock)
・1 oz (30g) Green onion
・1.4 oz (40g) Komatsuna (Japanese mustard spinach)
・2 tbsp Miso paste (Soybean miso is better)
・A pinch of Dashi powder
・1.7 cups (400ml) Water
Rape blossoms side dish
・3.5 oz (100g) Rape blossoms
・0.7 oz (20g) Walnut
・2 tsp Miso paste
・2 tsp Rice vinegar
・1 tsp Soy sauce
・1 tsp Sugar
・1 tsp Mirin
・A pinch of Salt - Навчання та стиль
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
Shogun Tokugawa Ieayasu lived to 75 probably because he ate healthy with only the best ingredients. Plus, getting rid of all your enemies also probably contributed to his longevity.
Thank you for watching my video as always!
Yes, I think so too! He must have had access to some very good ingredients.
I think including the bird was also part of showing off his wealth. I LOVE reading about historical recipes so thank you for this! It's easy enough that any of us could try this recipe or make a few substitutions with some ingredients while still being very similar. Max Miller posted one recently too inspired by the early Dutch traders in Japan, where after poaching the chicken: you then cook the rice in the same liquid as the chicken but add a few spices including cloves, and that adds a particular spice and flavor not seen a lot and it works wonderfully.
Thank you for watching my video!
I'm glad you enjoyed these historical recipe. It was very interesting and fun for me as well to learn about his eating habits. And I agree with your thought about the bird thing!
It would be great if you could try these recipes with substitute.
I'm seeing Ieyasu everywhere today, haha. Me and my husband live in a neighboring town close to Okazaki and went there today for "inu no hi". The shrine we visited is apparently of significance to Ieyasu as well. Afterwards, we went to the castle in hopes of seeing the cherry blossoms but there unfortunately weren't many of them yet. Then we come home and here is your video, haha. Ieyasu everywhere.
Haha! It's Ieyasu day! 😁
It was the first time I learned that there were "inu no hi". It is so wonderful to live in Okazaki and be able to visit wonderful shrines.
The cherry blossoms will be blooming in a few more days, I think. I'm looking forward to it!
i tried to cook miso chicken today and it was delicious
can you make more videos on traditional historical japanese meals? it would be very interesting
Thank you so much for trying my recipe!
Yea, I would like to try another traditional Japanese dish! I don't know when I can but please look forward to it 😊
The barley seems like such a great fit for a more nutritious, earthy flavor in white rice. Thank you!
Thank you so much for watching my video! Yea, my husband and I really liked barley rice, so now we often eat it!
Tokugawa Ieyasu is my fav historical figure. He was a very interesting person and he could teach everyone about patience. I name my PCs "Ieyasu" 😅
Wow!! That is so cool!! You already know about him so much 😆 I'm so glad I made this video!
Greetings from Redondo Beach 🇺🇸 I love the history narratives. Wonderful cooking video. Cheers 🥂
Thank you so much!!
Almost any cabbage-family plant will get bitter if it flowers. I think it keeps animals, like deer or rabbits, from eating the flowers. Walnuts in tempura are simply wonderful!! If you have never used them this way, I recommend it highly. The chicken sounds simply marvelous--and thanks for the reminder to remove the miso. Burnt miso is a horror!! I also want to try the barley rice. Thanks for another great video.
You always give me a variety of food knowledge. Thank you very much 😆🙏 I am glad I did not eat the flowers. They bloomed beautifully for a few days.. lol
And, thank you for teaching me about the tempura with walnuts!!! I didn't even think about it, and that sounds really tasty. I have some walnuts left so I will definitely try it!
Yea, please try the miso chicken and barley rice! Hope you will like it 😊
@@JapaneseCookingChannel Gently toast the walnuts first so they stay crunchy when in the batter. Hope you like it!
Okay! I will do that! Thank you 😆
Wow,what a feast!Thank you for the history and this wonderful meal.
Thank you so much!! Hope you can try some of these recipes 😁
I LIKE this menu. Th soup and the chicken are especially interesting and so is the salad!
Thank you!! Please give them a try!
thank you
Thank you for watching my video!
I don't eat oatmeal and I like to mix with nutty rice-like-things when making my rice in 💛pot. What rice & Soybean miso paste have listened that are very healthy ingredient is in the same global truth. When yam called has grated,: its name become tororo? So fun and cute name. I want to eat(taste) and find if fit to my taste. ❤Thanks for teaching and sending study material.
Today on March 22nd 2024 🗒🖊 Longevity(my nation say when eating noodle)/ fatigue recovery/ our marinade/ lung function/
This beame big study!
\wa tta si wa ne meu tta i,
선생님! o ya seu mi na sa-i\ 😢😂
Thank you so much for your comment as always! Your way of eating rice sounds good too! Hope you can try some of these meals 😆
this was interesting... i liked the historical take on recipes :)
Thank you so much!! I'm glad you enjoyed it!
Good evening! :D
The food looks really good!
Someday I hope to taste Daikon, Gobo and Lotus Root. Since they all looks so tasty! By the way, have you seen Swedish radishes? They are so incredibly small compared to Daikon and red on the outside. But there is supposed to be white radishes... I googled a bit and Rättika seems to be a Swedish version of Daikon but I've never heard of it or seen it before.
I use a pestle and mortar to crush/mill nuts and seeds into either a more powdery consistency or with small bits. I don't know if they are common anywhere else or if there's a substitute you can find in Japan but it might be worth trying it (if you want to) if you can find one. I also use it to ground my oatmeal sometimes to get a smoother porridge. It is a very versatile kitchen tool and you can bring out a lot of flavor from different dried spices by just crushing them a little bit as well.
A bonus is that you feel like a fantasy alchemist when using it. xD
Thank you for your comment!
Yea, I really hope you can try daikon, lotus root, and gobo someday!
And, thank you for teaching me about a pestle and mortar. That sounds very helpful and I think I will find that at store next time :D It's also good idea to crush different kind of dried spices with it. I wanna try!
@@JapaneseCookingChannel Thank you for your reply! :D
I mostly use chicken thighs for cooking, but the breast is also a good cut. I should use it more - it seems to be cheaper these days!
Yea! Please give it a try!
What is a typical meal you would cook for dinner?
I spent about 6 months working in Japan, and I loved the food, but of course I only eat in restaurants (or fast food).
At home, most of my cooking is Chinese, but I just cooked a Japanese Chicken Curry (for a special lunch tomorrow).
I have cooked sushi, Oyakodon, Okonomiyaki in the past, but I am wondering what you would typically cook on a regular day of the week!
Please check here to see some examples of Japanese dinner set meals!
ua-cam.com/video/y_uMCSpXVjM/v-deo.html
🙂
Thanks!
The food you prepare always looks so delicious and mouthwatering. Even when I watch your videos after a meal I'm getting instantly hungry. lol
I'm wondering if there's a difference in taste between Komatsuna and a regular spinach? My Mom loves spinach and while looking up Komatsuna I saw that the seeds are sold where I live.
Thank you so much for always watching my video! I'm so happy you liked this meal!
Wow, they have komatsua seeds?! That's so cool! Komatsuna is more crunchy than spinach. The stems, in particular, are quite crispy even after being cooked. And the most distinctive feature is that it has a slight mustard-like flavor. Boiled or stir-fried, it is recommended as it goes well with any dish (salad, soup, stir-fry, etc). They are also rich in calcium.
Hope you can try it and you will like it 😊
Now your husband must feel like a Shogun, lol.
Haha!! Yea! I think he did 😁
:O
😊