Shimotsukare facts for kids

Shimotsukare (しもつかれ) is a special Japanese dish from the northern Kantō region of Japan. You'll find it mostly in Tochigi Prefecture, but also in Gunma Prefecture and Ibaraki Prefecture. People often eat it on the 'first day of the horse' in February. This day is called hatsu-u-no hi. They serve it with sekihan (red bean rice) as an offering to a god named Inari.

Shimotsukare is made by cooking salmon heads, vegetables, soybeans, and abura-age (deep-fried tofu skins). It also uses sake kasu, which is leftover rice pulp from making sake. Sometimes, grated radish (called oroshi daikon) and carrots are added too. This unique dish is also known by other names like shimitsukari or sumitsukare in some places.

What is the History of Shimotsukare?

Shimotsukare: This dish is made by simmering soybeans with salmon head and sake kasu. It's a well-known local dish in Tochigi.

The story of shimotsukare goes back a long time, to the Edo period (1603–1868) in Japan. Many people think it came from a dish called su-mutsukari. This older dish was made with roasted soybeans in vinegar. It was even mentioned in old Japanese stories like Uji Shūi Monogatari.

The exact meaning of the name "shimotsukare" is still a bit of a mystery. However, since the dish is mainly eaten in Tochigi Prefecture, which used to be called Shimotsuke Province, some believe the name comes from "shimotsuke no karei." This phrase means "traditional customs of the Shimotsuke clan."

How is Shimotsukare Served?

Shimotsukare can be served in different ways depending on where you are in Japan. You can eat it either hot or cold. It's usually served with rice, but some people enjoy it on its own. In certain areas, once the dish is cooked, it's not heated up again before serving.

In the past, people would keep cooked shimotsukare in frozen ground during winter. When they wanted to eat it, they would put it on warm rice. This allowed the dish to thaw naturally. Shimotsukare has a very distinct flavor, smell, and a semi-liquid look. Some locals love it, while others find its unique appearance and strong scent a bit unusual.

What are the Health Benefits of Shimotsukare?

There's an old saying about shimotsukare: "shimotsukare o nana-ken tabearukuto byoki ni naranai." This means "eating shimotsukare prepared from seven different houses will keep you from getting sick." This saying suggests that people believed eating shimotsukare was good for your health.

Sometimes, this dish is packed into special Japanese tier bento boxes called jubako. These boxes are then shared among neighbors. This tradition was thought to help prevent people from catching colds during the cold winter months.

What is the Culture Around Shimotsukare?

Shimotsukare is a traditional home-cooked dish. The recipes are often passed down from mothers to their children through generations. Even though everyone calls it 'shimotsukare,' the ingredients and how it's made can be different from one family to another. This means you might try shimotsukare made by a neighbor that tastes completely different from your own family's version!

Where Can You Find Shimotsukare Today?

Today, it's much easier to find shimotsukare. You can buy it conveniently in supermarkets. It's even served sometimes during kyushoku (school lunch) in some schools in Tochigi Prefecture.