Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shimotsukare

Shimotsukare ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Shimotsukare

Shimotsukare

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    All areas of Tochigi Prefecture

  • Main ingredients used

    Daikon radish, soybeans, salted salmon head, sake lees, carrots, fried tofu

  • History/origin/related events

    It is one of the representative local dishes of Tochigi Prefecture. It is a dish filled with the wisdom of our ancestors, using leftover salted salmon heads from the New Year and soybeans left over from roasted lucky beans on Setsubun. In the past, this dish was made as an offering to the Inari shrine on the first horse day of the second lunar month, and there was a taboo against making it outside of that time. The time of Hatsuuma was the peak season for vegetables, and it was difficult to procure foodstuffs. Mishitsuke, made from leftovers, was not originally suitable as an offering to the gods. Therefore, it is thought that the food was sublimated into an offering to the Inari shrine by making it an "oddity," an offering to the gods, instead of being made normally.
    The ingredients vary from region to region. In the central part of Tochigi Prefecture and the lower reaches of the Kinugawa River in Ibaraki Prefecture, the basic ingredients are radish, soybeans, salted salmon head, sake lees, carrots, and deep-fried tofu. In the eastern part of Saitama Prefecture, northern part of Chiba Prefecture, southern part of Fukushima Prefecture, and Tajima, only radish and soybeans are used, but there are also combinations of radish, soybeans, and salted salmon head, or radish, soybeans, salted salmon head, and sakekasu. Sakekasu is said to have come into use around the middle of the Edo period, when sake breweries began to appear and sakekasu became widely distributed.

  • Opportunities and times of eating habits

    It used to be made on the day before the first horse day of February and served on the first horse day of the month, but in recent years, it is made at home in winter. It is even said, "If you eat shichiken no shimotsukare, you will not get sick." It is a highly nutritious food with diastase contained in daikon, protein from soybeans, calcium from salted salmon heads, and sugar from sakekasu, and is popular as an accompaniment to daily rice dishes.

  • How to eat

    Wash the salted salmon head well and boil it once to remove the smell. After boiling the salmon head in a pressure cooker, put the ingredients in a heavy pot and simmer for one hour. When the flavors are well blended, add sake-kasu and season with seasonings.
    The amount of soy sauce and salt to be added may be adjusted according to the saltiness of the salmon.
    Boiled soybeans may be used instead of roasted soybeans. When eaten with warm sekihan (red rice), the moderate saltiness and coldness go well together, and the cold shimotsukare has little smell.

  • Efforts for Preservation and Succession

    It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. It is sold at restaurants, roadside stations, and supermarkets in Tochigi Prefecture. Many events are held as a representative local cuisine of the prefecture. In addition, a citizen's group in Utsunomiya City is preserving and passing on the traditional cuisine of the prefecture, including "shimotsukare" through local cooking classes for children.

RECIPE

Ingredients (For 5 persons)

  • [Ingredients] Daikon radish 1kg
  • [Ingredient] Carrot 150g
  • [Ingredient] Scrambled soybeans 40g
  • [Ingredient] fried tofu 1 piece
  • [Ingredient] Salted salmon head 1 small piece
  • Vinegar 1 tbsp.
  • water 1 cup
  • [Seasoning] Sake lees 50g~75g
  • [Seasoning] soy sauce Appropriate amount
  • [Seasoning] salt Appropriate amount
  • [Seasoning] Sugar As you like

How to cook

  • 1. Wash the heads of salted salmon well, cut into 2 cm cubes, and boil once to remove the smell.

  • 2. Put 1 head, vinegar, and water in a pressure cooker and simmer (heat) over medium heat for about 20 minutes. Turn off the heat and allow to cool naturally to release the pressure.

  • 3. Grate the radish and carrot with a devil's grater.

  • 4. Wrap the roasted soybeans in a cloth, fir and remove the skin.

  • 5. Grill deep-fried tofu until lightly browned, cut in half lengthwise, and cut into thin strips.

  • 6. Tear sakekasu into small pieces and soak in boiling water to soften.

  • 7. Put all the ingredients 2, 3, 4, and 5 into a heavy pot and cook over high to medium heat at first, then simmer over low heat for about 1 hour.

  • 8. When the flavors are blended and the fish is tender, add sakekasu, soy sauce, salt, and sugar to taste.

Recipe Arrangements

provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries