🍱 Shimotsukare／Sumitukare

“Shimotsukare” is a local cuisine in the western part of Ibaraki that consists of leftover New Year's salmon heads, leftover beans from Setsubun (February 3), and root vegetables cooked in sake lees. Making full use of the leftovers from the New Year, this dish is filled with the wisdom of our forerunners, which is excellent in terms of nutrition and preservation during the winter months. In some areas it is also known as "Sumitukare”. “Shimotsukare” is also made in parts of Tochigi, Saitama and Chiba prefectures. Since its history is very old, there are many theories as to the origin of the name, as it is described in such tales as "Uji Shui Monogatari" (collection of medieval Japanese tales) written in the Kamakura period (1185 - 1333). There is a theory that it was called "Shimotsukare" because of the family tradition of Shimotsuke-no-kuni (present day Tochigi Prefecture), and another theory says that it was because of the way it was made, namely, “Sumituke” (pickled in vinegar). The dish is made in large quantities in a large pot, and each family has its own flavor. It was customary to distribute the leftover "Shimotsukare" to the neighbors, and it was said that eating the amount of "Shimotsukare" for seven families would prevent you from getting sick.