🍱 Sumitsukare

Also called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish made by simmering leftovers from celebratory feasts, such as salmon head eaten during the New Year and beans left over from "Setsubun". In addition, leftover vegetables such as radishes and carrots that were harvested the previous year and are past their ripeness are often added. In addition to Gunma, it is an event food that is popular mainly in the northern Kanto region, such as Tochigi and Ibaraki. "Sumitsukare" is said to have its origins in the Edo period and was once offered on a plate with "sekihan" at an "Inari Shrine" on Hatsuuma, the first day of the horse in February. It is said that in addition to being served on a plate, the plate was sometimes placed on tied straw and served as a “warabocchi.”