Memories of the Navy Dining Table - The Age of Discipline and Miso Soup (1930s-1940s)

Memories of the Navy Dining Table - The Age of Discipline and Miso Soup (1930s-1940s)

Memories of culinary training in the Navy are important fragments that reflect the Japanese society and military culture of the time. A man was severely reprimanded for merely boiling miso soup, or beaten for pouring water on a fish fillet. There was a strictness unique to the military that went beyond mere culinary failures and placed absolute emphasis on discipline and order. Even the preparation of meals was treated on the same level as combat, and any failure was considered to be a disturbance to the harmony of the entire unit.

The Marine Corps in particular had even stricter dietary discipline than warships, with soldiers on the starboard and port sides of the ship required to eat at the same time. The fact that everyone ate the same hot meal at the same time was in itself a symbol of equality and a training exercise that fostered an organized spirit. In addition, the navy's proximity to ports and the availability of fresh vegetables and seafood meant that the soldiers' tables were richer than those of other branches of the military.

In the 1930s and 1940s, Japan moved toward total warfare, and the food situation became increasingly severe. However, the military ensured a relatively stable diet, and culinary education continued as part of training. It is thought that the intention was not only to instill discipline, but also to impart knowledge that would be useful for future life.

The stories of trivial failures over miso soup and fish may seem laughable, but behind them lurk the tensions of militarism and the rigors of organizational life. The naval dining table was not just a place for sustenance, but "another battlefield" where discipline and equality were learned.