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*Tokugawa Ieyasu sent 11 letters to Cambodia in 1603-1610, three to Patani in 1599-1606, and 18 to the Philippines in 1601-1613. - Adam Clulow, “Like Lambs in Japan and Devils outside Their Land: Diplomacy, Violence, and Japanese Merchants in Southeast Asia,” Journal of World History 24:2 (2013), 339.
*Tokugawa Ieyasu sent 11 letters to Cambodia in 1603-1610, three to Patani in 1599-1606, and 18 to the Philippines in 1601-1613. - Adam Clulow, “Like Lambs in Japan and Devils outside Their Land: Diplomacy, Violence, and Japanese Merchants in Southeast Asia,” Journal of World History 24:2 (2013), 339.
*Arima Yorinori (is this a typo for someone else?) was the first lord to have his fief changed after Sekigahara. He was moved from a small 10,000 koku fief to a somewhat larger 20,000 koku one, after supporting Ieyasu in the campaign. - Pitelka, Spectacular Accumulation, 81.
*Japanese cuisine (料理故実) - The Shijô school of traditional cuisine traces its origins to the time of Emperor Kôkô, who had Fujiwara no Yamakage 藤原山蔭 (Shijô Chûnagon) develop it. The Muromachi Shogunate then employed Ôkusa Kôji 大草公次 of the Shijô school, who developed his own style, the Ôkusa school. The Shimazu clan continued on this Kamakura style of traditional cuisine all the way down to the end of the 16th century, and were quite proud to have maintained the true ancient traditions while so many other daimyô were following new trends. Following Hideyoshi's conquest of Kyushu, the Shimazu began to realize that their old customs were seen as backward, and that they needed to adopt the new customs in order to be seen as properly modern. They invited Ishihara Sado 石原佐渡 of the Ôkusa school; his descendants continued to serve the Shimazu, and the Ôkusa school spread within the domain. Some one hundred documents related to the Kamakura, Shijo, and Okusa schools of cuisine survive today in the collections of the Shokoshuseikan, and have been designated a Tangible Cultural Property by the prefecture. - http://www.shuseikan.jp/culture/culture19.html
*Japanese cuisine (料理故実) - The Shijô school of traditional cuisine traces its origins to the time of Emperor Kôkô, who had Fujiwara no Yamakage 藤原山蔭 (Shijô Chûnagon) develop it. The Muromachi Shogunate then employed Ôkusa Kôji 大草公次 of the Shijô school, who developed his own style, the Ôkusa school. The Shimazu clan continued on this Kamakura style of traditional cuisine all the way down to the end of the 16th century, and were quite proud to have maintained the true ancient traditions while so many other daimyô were following new trends. Following Hideyoshi's conquest of Kyushu, the Shimazu began to realize that their old customs were seen as backward, and that they needed to adopt the new customs in order to be seen as properly modern. They invited Ishihara Sado 石原佐渡 of the Ôkusa school; his descendants continued to serve the Shimazu, and the Ôkusa school spread within the domain. Some one hundred documents related to the Kamakura, Shijo, and Okusa schools of cuisine survive today in the collections of the Shokoshuseikan, and have been designated a Tangible Cultural Property by the prefecture. - http://www.shuseikan.jp/culture/culture19.html
