Sanada Yukimura looks so spiffy in paisley!

Sengoku Period Art of Survival

1. Surviving without a pot or kettle
When at war, we must steam rice even without a pot or kettle.
As a method for making steam rice in times of emergency, let’s effectively use things close at hand. The way is no doubt well-informed.
Put rice into a hand towel and wet it well with water. Dig a hole in the ground, and bury the rice filled towel. Cook it by lighting fire on top of that. If you don’t have a towel, a straw or goza mat can be used instead to cook it in the same way. You should remember how to light a fire as common knowledge.

2. The Dangerous Trap of Raw Rice
In times of emergency, how should we eat raw rice?
In the feild, long rains were a powerful enemy. There were also times when there was no fuel, or they couldn’t use a fire. In the Warring States Period, there were times when they had to eat raw rice because they couldn’t use a fire. But however hungry you are, I can’t recommend raw rice. Immediately, you will get a stomachache. When you must eat raw rice so matter what, there is nothing to do but eat it after soaking it in water for about four hours. It’s said that at the Battle of Sekigahara, the Sengoku warriors who couldn’t wait four hours for their hunger being so fierce, were altogether sick in thier bowels. A simple but lengthy method to try.

3. Seasonings During War Time
During a battle, something even more frightening than running out of rice was a shortage of salt. Of course rice, but also foods like miso with a high salt content had to be carried in a portable to war. This, too, was one way to make war. Take, for example, miso. Potato stalks could be soaked and boiled together with miso and rolled into a cord shape. Also, vegetables like dried daikon could be boiled and dried with the same method. Or a board could be coated in miso. Such sun dried items could be easily carried to the battlefeild.
After being coated in miso, dried vegetables could be chewed on straight like that or they could be put in hot water to make miso soup. It’s just like modern instant miso soup.
Furthermore, when their opponent was far off, or it seemed it would be a long battle, generals of the Warring States Period slightly altered this portable method.

戦国生き残り術
①鍋釜なしで生き残る
戦のたび、鍋や釜が無くても米は炊かねばならない
非常時の炊飯術は、手近なものを有効利用しよう。道はきっと、通ずるはず。
米を手ぬぐいに入れてよく水濡らす。地面を掘って米を入れて手ぬぐいを埋め、その上で火を燃やし炊く、手ぬぐいがなければこも、むしろ、ござなどを変わりに用いて同様に炊いていた。さらに桶に米と水焼けた石を入れて炊く方法も。火を起こす方法は常識として覚えておくべき。

②生米は危険な罠
非常時に生米をいかにして食らうか
野戦中の長雨は大敵。また、燃やすものが無く火が使えないこともある。戦国時代は火が使えないために生米を食べざるを得ないこともあったのだ。だがいくら腹が減っても生米はおすすめできない。すぐに腹の調子が悪くなる。どうしても生米をたべる必要がある時は、四時間程度水に浸してからたべるしかない。関ヶ原の戦いではひもじさのあまり、4時間も待てなかった戦国武士たちもいて、ことごとく腹を下したという。時間はかかるが簡単に試せる方法だ。

③戦時中の調味料
戦の時、米穀が切れることよりも恐怖だったのが塩不足
米はみちろんのこと味噌などの塩分を含んだ調味料も工夫して戦さに携帯した。これも戦術のひとつなのだ。たとえば味噌は、芋の茎を味噌と共に煮て染み込ませ、紐状にするほか、干した大根などの野菜も同様に煮込んで干したり、味噌を板に塗り、日干ししたものを携帯戦場に持って行った。味噌を塗ってから干した野菜は、そのままかじることもあれば、お湯にそのまま入れて味噌汁にもできた。現代でいうインスタントの味噌汁だ。
また戦国時代の武将は、戦の相手が遠方か、長期戦になりそうかなどで、その携帯方法を微妙に変えた。

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