{{unreferenced, date=June 2015 Shimotsukare (しもつかれ) is a local

Japanese dish Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

served in the Northern

Kantō region The is a geographical area of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba and Kanagawa. Slight ...

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

, primarily in

Tochigi Prefecture is a Prefectures of Japan, prefecture of Japan located in the Kantō region of Honshu. Tochigi Prefecture has a population of 1,943,886 (1 June 2019) and has a geographic area of 6,408 Square kilometre, km2 (2,474 Square mile, sq mi). Tochigi ...

but also in

Gunma Prefecture is a prefecture of Japan located in the Kantō region of Honshu. Gunma Prefecture has a population of 1,937,626 (1 October 2019) and has a geographic area of 6,362 km2 (2,456 sq mi). Gunma Prefecture borders Niigata Prefecture and Fukushima ...

and

Ibaraki Prefecture is a Prefectures of Japan, prefecture of Japan located in the Kantō region of Honshu. Ibaraki Prefecture has a population of 2,871,199 (1 June 2019) and has a geographic area of . Ibaraki Prefecture borders Fukushima Prefecture to the north, ...

. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with

sekihan Red bean rice, called ''patbap'' () in Korean, ''sekihan'' () in Japanese, and ''hóngdòu fàn'' () in Chinese, is an East Asian rice dish consisting of rice cooked with red beans. East Asian varieties China Hóngdòu fàn (红豆饭) is a ...

as an offering to appease the legendary deity,

inari Inari may refer to: Shinto * Inari Ōkami, a Shinto spirit ** Mount Inari in Japan, site of Fushimi Inari-taisha, the main Shinto shrine to Inari ** Inari Shrine, shrines to the Shinto god Inari * Inari-zushi, a type of sushi Places * Inari, ...

. Shimotsukare is usually made by simmering

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and

sake kasu or sake lee is a cooking ingredient that is white in color with a paste-like texture. The taste of sake kasu is fruity and has a similar taste to Japanese sake. Sake kasu is the lees left over from sake production. It is a by-product of Japanes ...

(酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi

daikon Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...

) and carrots. The dish is also known as ''shimitsukari'', ''shimitsukare'' or ''sumitsukare'' in some areas.

Origin and History of Shimotsukare

The origins of shimotsukare can be traced back to

Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...

(1603–1868) and is thought to be a derivation of su-mutsukari (酢むつかり, literally roasted soy beans in vinegar), a speciality dish which was mentioned in mythological narratives of

Uji Shūi Monogatari is a collection of Japanese tales written around the beginning of the 13th century. The author is unknown, and it may have been revised several times. The title means "gleanings from ''Uji Dainagon Monogatari''", a book which no longer exists. Th ...

(宇治拾遺物語) and Kojidan (古事談). The origin of the name "shimotsukare" remains in debate. It is also widely believed that as the dish is mainly served in

, formerly known as

Shimotsuke Province was a Provinces of Japan, province of Japan in the area of Japan that is today Tochigi Prefecture.Louis-Frédéric, Nussbaum, Louis-Frédéric. (2005). "''SHimotsuke''" in . Shimotsuke was bordered by Kōzuke Province, Kōzuke, Hitachi Province, ...

(下野国), the name of the dish is thought to be a derivation of the phrase ''shimotsuke no karei'' (下野の家例, "traditional customs of the Shimotsuke clan")

Presentation

Various presentations of shimotsukare exists in different areas in Japan. The dish is served either hot or cold. Shimotsukare is normally served with rice but could also be taken without it. In some areas, once the dish is simmered, it will not be re-heated again when served. As a means of preservation, simmered shimotsukare is kept in frozen grounds during winter and served on top of warm rice to allow it to thaw naturally. Shimotsukare, together with its distinct flavor, scent and semi-liquid appearance is well received by some locals but not all. It is even referred as ''neko no gero'' 猫のゲロ, literally; cat's barf to some in Japan.

Nutritional Information

Some sayings such as "shimotsukare o nana-ken tabearukuto byoki ni naranai" (しもつかれを7軒食べ歩くと病気にならない literally, eating shimotsukare prepared from seven houses will keep you from getting sick) noted that consuming shimotsukare promotes good health. The dish is also sometimes included in jubako (重箱 or Japanese tier bento bako) and shared amongst neighbours to prevent them from catching cold during winter.

Culture

Shimotsukare is a traditional home cooking and the recipe is passed down from mothers to the next generation. Though each preparation carries the same name of 'shimotsukare', ingredients and method of preparation varies from one household to another. Consequently, it is possible for people living in the same district to stumble upon shimotsukare that is totally different from their own preparation.

Present Day Shimotsukare

Shimotsukare could now be obtained conveniently in supermarkets and is sometimes served during '' kyushoku'' in some schools in

. Japanese cuisine