How to cook a Sengoku Warrior's Ration

The recipe below is one we have synthesised based on our research to represent a ration an ashigaru and samurai likely had during their time in the field. Like all projects, please do them at your own risk and adjust for your own individual dietary requirements. Sengoku No Bushido takes no responsibility for any allergic reactions or sickness that results in poor preparation.

A scene depicting soldiers cooking their rations on a fire inside a siege camp - Siege of Osaka

Ingredients and info:

¾ cup Represented half-hulled rice (white and brown)

According to Professor Ishige Naomichi, current General Director of the Osaka National Museum of Ethnology, rice in this period was likely half-hulled due to its hulling method that did not allow completely hulled (white rice) or hulled with the bran remaining (brown rice). As it did not fully represent brown or white rice, the closest equivalent we have found is likely achieved by mixing both white and brown rice as a ratio from 2:1 or 3:1.

Kiyosu was in Owari province, which almost certainly had abundant rice fields due to the various rivers that flowed throughout the province. 

¼ cup Barley

Barley, and sometimes millet, was used to supplement rations as rice was also a form of tax currency in this time in Japan. Barley represented a useful crop in areas that were not as regularly wet that would be used to grow rice. Please see our other post 'Did the Feudal Japanese Eat Rice?' for more information regarding this, as well as a very curious written account of how the Japanese farmed grains.

Method:

1. Place all of your rice in an appropriately-sized saucepan and place this on the stove.

2. Poor in 2 cups of water and put lid on saucepan

3. Bring water to a boil. As it begins to boil over, keep the saucepan lid half lifted (a tiny gap for steam to escape). Bring heat down so you get a comfortable rolling boil without boiling over.

4. Taste your rice and barley as it cooks. If it is still quite hard and the water has mostly evaporated, add water as required.

5. Repeat step 4 until your rice has achieved the consistency you like. 

6. Serve with salt (Owari province has high production of salt), pickled plum. If desired, have with dried seaweed and smoked fish. Enjoy!