[The Meals of the Rulers of the Realm: Tokugawa Ieyasu and Three Roots and Five Vegetables Miso Soup]

It was the Warring States period. The three heroes who paved the way for the unification of the realm, Oda Nobunaga, Toyotomi Hideyoshi, and Tokugawa Ieyasu, were all born in what is now Aichi Prefecture. In this era of constant warfare, food was not merely a source of enjoyment but also a crucial factor influencing the health and morale of soldiers, and ultimately the outcome of battles. Securing provisions and managing nutrition were integral parts of strategy, and how one controlled food supply directly reflected the strength of a warlord. What did the rulers of the realm eat, what did they cherish, and how did they overcome the turmoil of the era?

Aichi Prefecture has been a “land of abundance” where food culture has matured since ancient times. The Owari and Mikawa regions face the Ise and Mikawa bays, and seafood such as clams, mussels, shrimp, and eel, which are rich in protein and minerals, were readily available, allowing people to naturally build up their physical strength through their daily meals. Additionally, rice cultivation flourished in the plains, and soybean production was also abundant. Miso was widely enjoyed regardless of social status, while tofu was primarily used in the meals of temples and samurai households.

Among these, Mikawa's specialty “Hatcho Miso” is particularly noteworthy. Made from soybeans and salt, Hatcho Miso undergoes a maturation period of over two years, resulting in a higher protein content and a rich supply of essential amino acids compared to regular red miso. Due to its excellent preservability and portability, it was also valued as a military ration. Additionally, fermented foods are believed to help maintain a healthy intestinal environment, and modern nutrition science suggests they may also have a positive impact on mental well-being. Fermented foods like miso may have contributed to the calm judgment and endurance needed to endure battles among the warlords of the Sengoku period.

The foods favored by the Three Great Unifiers reflect their respective values and lifestyles. Nobunaga preferred simple, practical meals like “yuzuke,” where cold rice is mixed with hot water and eaten smoothly, while Hideyoshi enjoyed slightly more elaborate, down-to-earth flavors like Nara pickles and manju. And through his health-conscious lifestyle and rigorous dietary practices, Ieyasu, who lived to the ripe old age of 75 in an era when the average lifespan was around 37–38 years, adhered to an extremely simple diet of “barley rice and miso soup” throughout his life.

The dietary regimen passed down from Ieyasu that is still talked about today is “three roots and five vegetables miso soup.” Although the detailed recipe has not been preserved, this miso soup, which combines three types of root vegetables such as daikon radish, burdock, and taro, along with five types of ingredients such as tofu, mushrooms, and leafy vegetables, can be considered a precursor to what we now call a “balanced diet.” One of its key features is that it efficiently provides a rich source of vitamins, minerals, and dietary fiber in a single bowl, thanks to the fermented properties of miso. Additionally, it is known that other warlords of the Sengoku period also favored a hearty miso soup called “atsume-jiru,” which was packed with vegetables, fish, and mushrooms—a meal perfectly suited for replenishing nutrients between battles.

Why not learn from Ieyasu's wisdom and incorporate “three roots and five vegetables miso soup” into your daily meals? Serve it in a large bowl, enjoy the texture and aroma of the ingredients, and eat slowly. The bowl that once satisfied the stomach of the ruler of the land will surely become the nourishment for a healthy day.

Three Roots and Five Vegetables Miso Soup

Ingredients:
Three roots
- Daikon radish
- Burdock root
- Satoimo (or carrot)
Five vegetables
- Mushrooms (such as shiitake, nameko, or shimeji)
- Komatsuna (or Chinese cabbage or shungiku)
- Green onions
- Aburaage
- Tofu
Miso (red miso used here)
Dashi broth

Preparation:
1. Cut the root vegetables into thick slices and the leafy vegetables into rough pieces. Cut the tofu into cubes and the abura-age into strips.
2. Place the dashi broth and root vegetables in a pot and simmer over medium heat until tender.
3. Add the ingredients in order of how long they take to cook: mushrooms, tofu, and abura-age, then leafy vegetables.
4. Turn off the heat, dissolve the miso, and reheat (do not boil).

Matsuyama Tokojo's Stewpot
https://www.shokunin.com/en/matsuyama/pot.html
Honma Kazuo Shoten's Straw Pot Stand M
https://www.shokunin.com/en/honma/nabeshiki.html
Appi Urushi Studio's Owan #3.8
https://www.shokunin.com/en/appi/wan.html
Wajima Kirimoto's Sugiwan
https://www.shokunin.com/en/kirimoto/sugi.html

References
https://kinjoken.com/oldtale/5-1%ef%bd%9c%e6%b5%b7%e3%81%ae%e5%b9%b8%e3%80%81%e5%b7%9d%e3%81%ae%e5%b9%b8
https://www.kakukyu.jp/hatchomiso.asp
https://tarzanweb.jp/post-209407
https://sanukimiso.jp/blog/?p=221
https://www.osl.or.jp/download/recipe/sankon.pdf (Reference recipe)