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I never thought I would write about this topic, ever! However, I came across a fascinating book by a dietitian who managed the menu and diet for a small prison in Japan, which got me thinking about what prison food looks like around the world, starting with Japan.
This author recently published a book titled "めざせムショラン三ツ星," which translates to "Aiming for a Three-Star Prison Nutritionist's Award" in English. The title playfully combines "Michelin Star" with "Mushoran," taken from 刑務所 (Keimusho) which means prison in Japanese langauge. Now, how do I know this kanji? It's because I love a manga and anime called KochiKame: Tokyo Beat Cops- this is where I saw it!
Initially, when you think of prison food, you might not imagine something tasty. In fact, you might even think it's dirty or smelly. In the past, this might have been the case, but recently, "prison curry" has gained popularity at correctional exhibitions across Japan, such as the Aomori Correctional Exhibition, under the label "prison food." Prisons are places where individuals who have committed crimes can atone and rehabilitate, and inmates live according to strict rules.
They can't eat whatever they want; instead, everyone eats the same meals at the same time every day: breakfast at 7 AM, lunch at 12 PM, and dinner at 5 PM. A nutritionist creates the menu, and the inmates are responsible for cooking the food. Cooking skills vary, so there are bound to be differences in taste.
Some rules about the food are strictly enforced. For example, inmates can leave food they don't like, but exchanging side dishes is considered illegal and is subject to punishment. It is prohibited because it prevents hierarchical relationships and potential conflicts. For example, if an unwell inmate gives a side dish to a stronger inmate, it could lead to trouble, such as the stronger inmate forcibly taking food in the future. This rule was established based on past prison incidents.
Food is one of the greatest pleasures of life in prison. Even something as simple as one piece of tofu missing from a miso soup can lead to a fight, so the inmates in charge of plating the food are reportedly very stressed out.
The staple food is barley rice, which consists of 30% barley and 70% rice. Barley rice is high in dietary fiber and is said to have the effect of lowering blood sugar levels. Combined with a regular lifestyle, many inmates become thinner and healthier after completing their sentences.
The menu in Japanese prisons is primarily Japanese cuisine. Breakfast typically includes barley rice, miso soup with tsukudani, natto, and pickles. Lunch and dinner feature grilled fish or stir-fried dishes as the main course. To prevent mass food poisoning, sashimi is not served. Recently, with the increase in foreign inmates, special menus have been prepared to accommodate their cultural, customary, and religious needs.
The three daily meals are designed to provide the necessary calories and nutrients for an adult male, but the portions are not enough to make someone feel completely full and satisfied, making it a simple diet.
In other countries, there is a tradition known as the "last meal," where death row inmates are given a meal of their choice before execution. For example, one American violent criminal requested a liter of chocolate mint ice cream. In Japan, however, the death sentence is often announced and carried out on the same morning, so there is no "last meal" system. Instead, fresh sweets are offered on the altar in the anteroom, serving as the last meal for death row inmates in Japan.
A registered dietitian working at Aomori Prison shared insights about prison food. The menu for the next month is planned one month in advance, covering three meals a day for 30 days.
The following conditions are considered when deciding the menu:
- Calorie requirements
- Menus that cannot be served
- Budget constraints
Not all prisoners consume the same amount of calories per day. The calorie content is determined for each side dish and staple food. For the staple food it varies depending on the inmate's prison work, ranging from 1,300 to 1,600 kcal per day. This difference is based on the type of work the inmate is engaged in, not their physique or age.
For example, inmates who engage in woodworking or standing work consume more energy than those who perform indoor tasks that involve a lot of sitting, so they are assigned staple foods with higher calorie content. Inmates involved in snow removal work during winter also receive high-calorie meals to match the workload.
Another important note is the menus that cannot be served in prisons:
In general, ingredients like mirin, cooking sake, and soy sauce are commonly used in Japanese cuisine. However, in prison, noodle soup is often used as an alternative, and sugar is used when sweetness is required.
Certain dishes, such as kushikatsu (deep-fried skewered meat), are prohibited because the skewers could be used as weapons. Inmates use chopsticks and spoons when eating, but forks are not provided due to their potential as lethal weapons. For safety reasons, spoons are made of plastic.
Even in prisons, seasonal menus are considered.
Winter: For example, pumpkin dishes are served on the winter solstice in December, and desserts like cream puffs are served at Christmas. Instant soba noodles are provided as toshikoshi soba on New Year's Eve, and inmates enjoy New Year's meals like bento boxes and zoni resembling osechi cuisine.
National Holidays: Sweets are served on national holidays, with zenzai being popular in some prisons. At Aomori Prison, boiled red beans are served monthly, often with bread. The sweetness of these dishes is kept minimal. Seasonal treats like chocolate mousse are served on Valentine's Day. Sweets and snacks are also offered during Golden Week in May to mark the national holidays.
Summer: During the summer months from July to September, ice cream is served about once a week. The ice cream comes in a tube shape that can be eaten without a spoon and is one of the few pleasures for inmates. Staff choose hot days to serve this treat. The summer menu also features cold noodles like somen, with all noodles served cold in July and August. In winter, hot noodles such as udon are provided.
These seasonal menus aim to give inmates a sense of the season while staying within a limited budget. The daily budget is 435 yen, and the dietitian creates the menu based on this constraint. Additionally, since the budget fluctuates every year, the menu plan needs to be adjusted accordingly. When there is a risk of exceeding the budget, efforts are made to find and purchase cheaper ingredients. This effort to maintain quality without reducing the amount of ingredients is a common practice among dietitians both inside and outside of prisons.
Popular menu items include sweets, meat, hamburgers, curry, and fried chicken. Seasonal dishes like ozōni are also favorites. On the other hand, vegetable dishes, such as stir-fried vegetables, are unpopular. While the registered dietitian aims to serve highly nutritious meals with health in mind, these dishes are not always well received. Besides vegetables, healthy options like fish are not very popular either. Inmates generally prefer heartier meals when given the choice.
A group of 2-13 inmates cook meals for about 350 people in the kitchen. The food is then transported to each factory, and after meals, the used dishes are collected and cleaned in the kitchen.
Each cook prepares food for about 30 people. While many have no prior cooking experience, they often perform their roles well.
Cooks are selected based on good behavior and physical ability. Although inmates use knives while cooking, supervising prison guards do not carry self-defense tools, so good behavior is essential. Cooking experience is preferred, and inmates who have been in prison longer are often chosen to ensure stable meal preparation.
If so, visit the Mine Social Rehabilitation Promotion Center in Mine City, Yamaguchi Prefecture. In their cafeteria, you can try the Mine Teishoku, the same menu that the inmates eat that day.
Collect this post as an NFT.
This month, I posted 'Prison Food in Japan', and it got almost 400 views on @paragraph! For anyone who hasn’t read it yet, the thread 🧵 below covers the main points.
1. Menu Structure and Timing Three meals served daily at fixed times: breakfast (7 AM), lunch (12 PM), and dinner (5 PM). Menus are planned one month in advance by a registered dietitian. Also Daily food budget is 435 yen( ~3$) per inmate).
2. Dietary Rules and Regulations Everyone eats the same meals at the same time. Exchanging food between inmates is strictly prohibited to prevent hierarchical relationships. Calorie content varies (1,300-1,600 kcal) based on work assignments, not physical size.
3. Food Restrictions and Safety -No sashimi (to prevent food poisoning) -No skewered foods (potential weapons) -Plastic spoons only, no forks -Special menus available for foreign inmates considering cultural and religious needs.
I like Japan and it's rules and regulations
It's very nice and interesting lines
fascinating thread