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Shimotsukare
Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. 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 as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi 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 (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 mytological narratives of Uji Shūi Monogatari (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 Tochigi Prefecture, formerly known as Shimotsuke Province (下野国), the name of the dish is thought to be a derivation of the pharse ''shimotsuke no karei'' (下野の家例, literally traditional customs of the Shimotsuke clan)
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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