Name: 300 年前的日本食品，幕府將軍吃什麼？ (300 Year Old Japanese Food, What did the Shogun eat?)
Uploaded: 2025-06-17T18:17:33.000Z
Duration: 12 min 19 s

Have you ever wondered what the Shogun ate hundreds of years ago as he traveled from city to city throughout Japan?

您是否想過，幾百年前的幕府將軍在日本各地穿梭時吃的是什麼？

So I traveled to Kawaguchi, a neighboring town of Tokyo, that is recreating the bento that the Shogun ate on an ancient route.

於是，我來到東京鄰近的川口市，那裡正在重現將軍在古道上吃過的便當。

現在我們來到了東京的日本橋。

The Shogun established the Gokaido, the five great highways from Edo.

Tokaido Nakasendo Koshu Kaido Nikokaido Oshu Kaido Shogun Tokugawa Ieyasu started construction of these routes in 1601.

東海道 中山道 甲州街道 日街道 奧州街道 將軍德川家康於 1601 年開始修建這些路線。

That marker in the middle of the bridge is where those five great ancient highways started.

橋中央的標記就是那五條偉大的古代公路的起點。

Right outside of Edo Castle, the Nikokaido, Nikko Highway, had 21 stops and also a sub-route that was used by the Shogun.

就在江戶城外，日光大道（Nikokaido）有 21 個站點，還有一條幕府將軍使用過的支線。

The first stop on the Nikko Onari Kaido, the Shogun's route, is Kawaguchi in Saitama, across the river from then Edo.

將軍之路 "日光尾張街道 "的第一站是埼玉縣的川口，與當時的江戶隔河相望。

The landscape has changed a lot since the Edo period, but traditions and culture remain.

自江戶時代以來，這裡的景觀發生了很大變化，但傳統和文化依然存在。

It's famous for hosting Daimyo and even the Shogun, and they've connected that all with food in a very unique experience.

這裡以接待大名甚至幕府將軍而聞名，他們將這一切與美食聯繫在一起，為您帶來獨一無二的體驗。

Shakujoji Temple is a quiet refuge these days from the city streets of Kawaguchi.

如今的白城寺是川口市街道上一個安靜的避風港。

The path where feudal lords and their servants would travel.

封建領主及其僕人的必經之路。

In town, a local restaurant is giving a hand to recreating the bento served to the Tokugawa Shoguns, who passed through centuries ago.

在鎮上，一家當地餐館正在重新制作幾個世紀前德川幕府將軍享用過的便當。

This bento was recreated from records of Shogun Tokugawa Yoshimune's visit on April 13th, 1728 on his way to Nikko.

這個便當是根據幕府將軍德川慶喜 1728 年 4 月 13 日前往日光途中的記錄重新制作的。

Abalone with miso, with simmered fish in a katsuobushi umeboshi plum sauce.

Kamasu fish dried overnight, then lightly grilled and accompanied with dried ginger, pickled in sweet vinegar, along with a slice of yamaimo mountain potato.

將 Kamasu 魚晒乾過夜，然後輕微燒烤，配上用甜醋醃製的乾薑和一片山毛山芋。

Rice, shaped in the Shogun's crest with myoga and daikon pickles.

幕府將軍徽章形狀的米飯，配上myoga和蘿蔔醃菜。

Grilled tofu, simmered in soy sauce and topped with spicy red pepper, with simmered kampyo gourd on the side.

用醬油煨烤的豆腐，澆上辣紅椒，配上煨好的錦繡葫蘆。

Paper twists containing white sugar and black pepper were added, popular with the rich at the time.

在紙捻中加入白糖和黑胡椒，這在當時很受富人的歡迎。

Now let's look at the preparation of the bento.

現在我們來看看便當的製作過程。

The staff then prepares the rest of the boxed lunch for travelers by making the dashi soup from scratch.

然後，工作人員為旅客準備便當的其餘部分，從頭開始熬製大雜燴湯。

Using mirin and katsuobushi shavings from petrified bonito fish and kombu from the sea.

使用米林、石化鰹魚屑和海帶。

The katsuobushi flakes are simmered to make a broth.

Then strained leaving a golden broth full of umami.

然後過濾，留下充滿鮮味的金黃色湯汁。

One of the chefs tried the dashi to make sure it was up to par.

其中一位廚師試了試魚湯，以確保符合標準。

The fish is cut into slices to fit into the bento box.

將魚切成適合放入便當盒的片狀。

Awabi, or abalone in English, was a luxury food back in the Edo period.

在江戶時代，Awabi（鮑魚）是一種奢侈食品。

It's cleaned and sliced into pieces here.

在這裡，它被清洗乾淨並切成塊狀。

The rice is molded into the shape of the Tokugawa clan symbol, or mon, the triple halihak.

米飯被模壓成德川家族的標誌（或稱 "門"，即三重哈里哈克）的形狀。

Much thought was put into all of the foods.

所有的食物都經過了深思熟慮。

I spoke to an expert about Edo's cuisine.

我向一位專家瞭解了江戶的美食。

Of course, we were able to eat the food, but we didn't put much oil in the bento.

當然，我們能吃到食物，但便當裡沒放多少油。

So, we may have used the oil from the food, but not the oil from the cooking.

是以，我們可能用了食物中的油，但沒有用烹飪中的油。

從這個意義上說，這是健康的。

But I think the rice is probably more than what we have now.

但我認為，大米可能比我們現在擁有的更多。

It's not just made to look beautiful, but provides substance for the long road ahead.

它不僅僅是為了美觀，還為未來漫長的道路提供了內涵。

The staff makes sure that each bento is exactly the same, nothing out of place.

工作人員確保每個便當都一模一樣，沒有任何不合適的地方。

Back in the Edo period, people would eat a lot of rice.

在江戶時代，人們會吃很多米飯。

In terms of nutrition, people would walk a lot, get tired, and eat rice to get energy.

在營養方面，人們會走很多路，累了就吃米飯補充能量。

是以，人們會吃大量的蛋白質。

Also, there's a lot of salt, so it's good for people who sweat and get tired.

此外，它還含有大量鹽分，是以對出汗和疲勞的人很有好處。

Much thought was put into this exclusive boxed lunch for the shogun.

這款專為將軍準備的便當可謂用心良苦。

Certainly beyond the means of the average person back in the 17th century.

當然，在 17 世紀，普通人是無法承受的。

With the 12 bento boxes done, the staff pack them up to be moved to the temple.

12 個便當盒製作完成後，工作人員將它們打包，準備運往寺廟。

Today, a group of visitors from abroad are touring the temple.

今天，一群來自國外的遊客正在參觀這座寺廟。

Modern recreations of Takasago Zome, dyed clothing from the Himeji clan, are on display.

這裡展示的是姬路藩的染色服裝--"高砂織女 "的現代再現。

Stunning workmanships showing off historical patterns.

令人驚歎的工藝展示了歷史圖案。

I'm eating in a lovely tatami room inside the temple, with a few last minute notes on the food.

我在寺廟內一間可愛的榻榻米房間裡用餐，並對食物做了一些最後的說明。

This is such a treat to be able to eat the food from 400 years ago inside of a temple.

能在寺廟裡吃到 400 年前的食物，真是一種享受。

In a tatami room like this, the presentation and where you eat it is sometimes as important as the food itself.

在這樣的榻榻米房間裡，食物的擺放方式和用餐地點有時與食物本身同樣重要。

We get a chance to see them prepare the food at the restaurant, the shop there.

我們有機會看到他們在餐廳和商店裡準備食物。

And they put such an amazing attention to the details.

The food back then, you could taste more of the natural flavors of the ingredients.

那時的食物，你可以品嚐到更多食材的天然味道。

And that's really something that maybe today we've lost touch with because we have a lot of salt, sugar, and other ingredients to enhance the flavor, and we're so used to that enhancement.

而這一點，也許今天我們已經失去了聯繫，因為我們使用了大量的鹽、糖和其他配料來增添風味，我們已經習慣了這種增添。

Going back to basics and trying the way that food used to taste many, many, many years ago can be hard for some people, but to reset your palate, probably a good thing.

返璞歸真，嘗試很多很多年前食物的味道，對有些人來說可能很難，但重置味覺，也許是件好事。

I started off with a beautiful slice of abalone.

It's not something I'm used to eating much of.

It's certainly unique on western palates.

在西方人的口味中，這無疑是獨一無二的。

That's maybe the most important thing here.

Inside of the awabi and any kind of shellfish, the different parts of it have different flavors.

在 Awabi 和任何一種貝類中，不同部位都有不同的味道。

And it's interesting that he's cut it up so you can taste the different sides of it as well, the different textures.

有趣的是，他把它切開，這樣你就能品嚐到它的不同側面和不同口感。

A seasoned mountain yam that breaks down into mush, often eaten with soba noodles.

山藥是一種調味山藥，會碎成泥狀，常與蕎麥麵一起食用。

Yaki tofu, to be exact, with a slight char-grilled color.

準確地說，是燒豆腐，略帶燒焦的顏色。

這種食物的歷史可以追溯到 1000 多年前。

It really does enhance the flavors around it.

With Japanese cuisine, you're getting all these different kinds of textures.

在日本料理中，你可以品嚐到各種不同的口感。

It's not just the sweet and the salt and the bitter.

It's also the textures, the tougher, the softer, the way it rolls in your mouth, on your palate, on your lips, and on your tongue there.

這也是質地的問題，質地有硬有軟，在口中、上顎、嘴脣和舌頭上滾動的方式。

These are little subtleties that you'll find, not just with Japanese cuisine, with any cuisine, but in particular with Japanese cuisine.

不僅是日本料理，任何料理都會有這些微妙之處，但日本料理尤其如此。

Because the chefs are thinking about so deeply these aspects of eating, which is why Japanese eating culture is such a unique experience compared to the United States, for example.

因為廚師們對飲食的方方面面都有很深的思考，這就是為什麼日本的飲食文化與美國相比會有如此獨特的體驗。

Digging into the steamed white rice, a staple of Japanese cuisine.

品嚐日本料理的主食--蒸白米飯。

It's always been amazing to me that white rice, the longer I stay here in Japan, the more I appreciate the taste of white rice.

在日本待得越久，我就越能體會到白米飯的味道，這一直讓我感到不可思議。