readx; The 17-meter shipborne torpedo boat-type internal fireboat is based on the 1913 British purchase from the battlecruiser Kongo, with a displacement of 21 tons, a 150 horsepower diesel engine, a speed of 10.54 knots, a maximum crew of 100 people, a torpedo or depth charge on the side deck, and a 0.303-inch machine gun on the bow deck. The Japanese Navy was quite satisfied with www.biquge.info pen "Fun" and did not change the type of boat for more than 40 years. After undertaking the task of building fireboats within 17 meters, some small local shipbuilding societies raised questions about their old boats and proposed improvements (such as installing anti-roll keels to improve navigation conditions outside the port), but the navy was inexplicably conservative in this regard and refused to make any changes, which was ridiculed by the contemporaries as "one of the seven incredible things of the navy". The 15-meter fireboat (chief traffic boat) is 3 meters wide, has a displacement of 12 tons, a speed of 13.5 knots, and can carry 45 people.

The Amaterasu stern crane is manufactured by the Crane Department of Ishikawajima Shipyard. The radius of use is 32-80 meters, and the angle of rotation is 300°. Using 220V AC drive, a 160 horsepower lifting motor and a 100 horsepower swing motor are installed.

The total number of personnel is 9,200 (when completed), including 600 brigadier non-commissioned officers and above, 8,600 corporal officers and sailors, divided into eight sections, including gunnery, navigation, communications, internal affairs, organs, flight, medical affairs, and chief accounting (finance). Each section has one or more detachments under its jurisdiction, with a captain and several second lieutenant officers; Under the detachment is a squad, a squad is usually 15 people, and the squad leader is a senior soldier. Before the reorganization, there were 60 detachments in the Yamato-class class, 88 detachments were set up on the death of the Amaterasu, and the antiaircraft artillery detachment was added by Yamato only after the naval battle in Leyte Gulf. The supreme commander of the ship is the captain of the Grand Commander, who directs the battle on the day or night bridge, and the deputy commander of the Great Commander assists him in the well-protected command tower, and is mainly responsible for the command of damage control and defense. The head of the artillery department is the chief of gunnery. The main turrets 1 to 3 are equipped with detachments 1 to 3, and each turret has a turret commander, as well as an artillery operator, an ammunition depot operator, etc. The 1st-3rd main turret is assigned to the 1st to 3rd detachments, the front and rear auxiliary turrets are equipped with the 4th and 10th detachments, the anti-aircraft artillery is equipped with the 5th and 6th detachments (127mm guns on the port and port sides) and the 7th and 8th detachments (25mm guns on the left and right sides), the 9th detachment is responsible for the main gun firing control and fire control data calculation, the 11th detachment is responsible for ranging, searchlight irradiation, track determination, etc., the 12th detachment is the communication section, and the 13th detachment is the navigation section (steering, navigation, signal, radar, underwater sound listening); The 14th detachment is the operation detachment, and the 15th detachment is the working detachment, both of which belong to the Internal Affairs Division; The 16th detachment is responsible for the motor, the 17th detachment is responsible for the auxiliary engine (including damage management and fire fighting), the 18th detachment belongs to the flight section, and the organ section includes the 19th (mechanical) and 20th (boiler) detachments, which are divided into four sub-districts, each of which is responsible for 3 boilers and a main engine. The Medical Services Section is the 21st Detachment. The Comptroller Section is the 22nd Detachment, which is responsible for all expenses on the ship, the payment of salaries, the supply of uniforms, military supplies, food and bartender supplies, as well as cooking, hairdressing, laundry and other general duties, and the 23-88 Detachments are also prepared.

All new recruits who come to the ship must undergo four to five days of training, learn the rules and regulations of the ship, and become familiar with the positions of the various departments in the Yamato-class ship. At 8 a.m. on the last day of training, all recruits are to assemble on the top deck, and each person is given a piece of paper, and the question is given by the detachment on their respective ship, which varies from person to person in order to prevent collusion and cheating. After receiving the test papers, the newcomers had to find the locations of the various departments listed above on their own, and had the cabin crew stamp their seals, and then return to the starting point after the seals were all covered, which the Yamato sailors called "in-ship travel". Some road idiots with a poor sense of orientation can't collect all the stamps by 9 p.m. Despite such tests, sailors often get lost inside the ship, so the minimum requirement for a soldier is to be able to find the living quarters of the detachment from the top deck – the only exception is the road from the quarters to the canteen, which even the most stupid person can remember without special training.

When warships are anchored in the harbor or at the anchorage of Zhudao, the method of "half-board landing" is often adopted, so that the crew on the left and right sides take turns to go ashore for rest and rest. All sailors who come ashore will receive a wooden plaque called "Kamiritsuza", which reads "Warship Amaterasu", "Warship Yamato" or "Warship Musashi", and on the back of the ship, department, detachment, rank, and name. Sailors who have served in the navy for more than three years are also marked with the words "Shanyi" (the first line of the chapter of good deeds). The landing slip shall be issued in turn according to the list of disembarkation at the time of departure from the ship and returned to the ship when it is returned.

Before 1943, the South Manchurian Railway Co., Ltd., known as the "East India Company of Japan", opened a number of "Amaterasu Hotels" in Shenyang, Dalian, Changchun and other cities, which were the most exclusive and luxurious hotels in the puppet Manchurians at that time. The battleship Amaterasu had the nickname of the same name, "Amaterasu Hotel", and the Yamato's cooks were requisitioned from the Imperial Hotel, the most exclusive hotel in Japan at the time, and several luxury mail ships of the Nippon Yusen Kaisha before the war. Among the recruits of the Japanese Navy, those who had experience serving in Japanese restaurants and restaurants were given priority to the Yamato-class (before the Amaterasu-class service, it was the Nagato-class). At that time, the destroyers and warships of the Japanese Navy were equipped with cooking rooms for officers and soldiers, while the Yamato was divided into cooking rooms for officers and captains, cooking rooms for the first non-commissioned officers, and cooking rooms for the second non-commissioned officers and brigadier officers (warrant officers). The crew on board is usually maintained at 9,200 to 10,000 people, which is 4,000 more than the original Combined Fleet flagship Nagato.

Each of the Amaterasu's cooking rooms was equipped with a special food cold storage, cooking tables, cooking stations, and catering stations, as well as electric food warmers, which were very rare at the time. The soldier's cooking room is equipped with 24 huge 24-bucket (440-liter) rice cookers, two vegetable pots of the same size, a 144-liter porridge pot, two 60-kilowatt "universal cookers" (rice cookers), two "synthetic cooking machines" (which can cut turnips, peel potatoes, and stir mashed meat), as well as rice washers, dishwashing machines, and other equipment. There is an oven in the kitchen, so you can bake your own bread, sweets, and puddings. In addition, the ship can also make homemade tea soup, yokan, and lemonade and other refreshing drinks using carbon dioxide for firefighting. Each kitchen is equipped with a 4 hp freezer for ice cream. The ice cream on the Amaterasu is very particular about the ingredients used, and the butter and condensed milk used are extracted from the high-quality milk of Kobe's Rokko Mountain Farm. It is also popular to make some "cold fruits" with water, sugar and flavors. At that time, the Japanese Navy was equipped with ice cream making machines, two food supply ships, the Manomiya and Lake Ira, and two Kenzaki-class submarine carriers, which were praised by the officers and men of the submarine force as the "Kenzaki Grand Hotel"; However, among the combat warships, only the Amaterasu-class catamaran super battleship has such extravagant equipment.

The total volume of the ship's cold storage is 893.6 cubic meters, which is equivalent to 2,240 household refrigerators. Yamato-class ships generally store food for three months, including fish, pork and beef, ham, eggs, dairy products, fresh vegetables, fruits and other perishable products stored in cold storage, the temperature of the meat storage is minus 2 degrees, and the vegetable storage is minus 5 degrees; Non-perishable items such as rice, flour, dried fish, miso, soy sauce, pickles, and sugar are stored in more than 40 food warehouses on the upper and middle decks.

There are also more than 200 tons of bartender products in the bartender warehouse, such as liquor, tobacco, and sweets, of which most of the sake is "Kaga Tsuru" from Hiroshima near Kure Port, a supply base, and "Tsukikare", the famous Nada sake from Hyogo Prefecture. Cigarettes include "Rising Sun", "Golden Bat" and "Yu", all of which are well-known brands in Japan. The Yamato's shipboard goods were very cheap, with fruits costing 5 yen a pack and cigarettes costing 7 yen a pack (1 yen = 100 yen). All the soldiers have purchase needs, the squad leader collects the purchase order in advance, and then hands it over to the commissary the next morning, and the bartender packs the goods into a wooden box with the name of the squad written on it according to the order, and picks it up after the commissary opens at 5:30 to 6 o'clock in the evening. Whether it was the army or navy, the food of the old Japanese army was much higher than that of the average family in Japan at that time. The Japanese Navy, which was trained in the British, was particularly known for its attention to food and drink. Fish and meat can be eaten almost every day. The old father of a soldier who returned to his hometown after completing his service once complained: "After my son returns home from the army, he begs for meat in vain, and there is really no way." "At that time, in rural Japan, fish could only be eaten on New Year's Day, mid-year festival (July 15), and weddings and funerals, and meat was a luxury. At the end of the year, you can't even eat a few catties of pork, which is unimaginable in today's highly affluent Japan.

Ordinary soldiers do not have to eat a full Western meal every day like an officer, but there is also a mix of Western dishes, including tonkatsu, chicken stewed with cream, curry beef and other foreign dishes, and Japanese dishes such as miso soup, fish, and pickles. The soldiers on the ship had breakfast at half past seven, mainly rice, pickles, and miso soup, but when they had to get up before it was their turn to blow the wake-up horn, in order to fill their stomachs first, the soldiers on duty would run to the kitchen to ask for something to eat first. Usually they are served in the kitchen, which is made with barley rice and chopped fried tofu mixed with soy sauce and pickles.