- 14 Mar 2002
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Visitors to the renowned Korakuen garden in Okayama can now experience a taste of history by indulging in dishes enjoyed by the Ikeda clan lords during the Edo Period. A committee formed to enhance the appeal of Korakuen has recreated these historical dishes, which are now available at hotels in Okayama City. The committee identified and researched the foods they consumed by studying the "Gokoen shoji tomechō" (御後園諸事留帳), a historical document detailing the official business of the Okayama lords.
The committee subsequently published "Okayama Korakuen: Tonosama no gochisō-cho, (岡山後楽園 殿様の御馳走帖)" a cookbook featuring 41 recipes from the Edo Period. These include dishes like "Shiki miso," a miso-based dish with steamed or simmered abalone, red sea bream, and Chinese yam, and "Oyakimono," a savoury dish made with cooked Japanese amberjack fillets. The cookbook provides detailed information on the ingredients, traditional cooking methods, and dining habits of the feudal lords of the Edo Period.
The committee subsequently published "Okayama Korakuen: Tonosama no gochisō-cho, (岡山後楽園 殿様の御馳走帖)" a cookbook featuring 41 recipes from the Edo Period. These include dishes like "Shiki miso," a miso-based dish with steamed or simmered abalone, red sea bream, and Chinese yam, and "Oyakimono," a savoury dish made with cooked Japanese amberjack fillets. The cookbook provides detailed information on the ingredients, traditional cooking methods, and dining habits of the feudal lords of the Edo Period.