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  7. Sumitsukare (Simmered Daikon Radish and Soy Beans)

Sumitsukare (Simmered Daikon Radish and Soy Beans) ｜ Our Regional Cuisines

  • Saitama Prefecture

    Sumitsukare (Simmered Daikon Radish and Soy Beans)

Sumitsukare (Simmered Daikon Radish and Soy Beans)

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  • Sumitsukare (Simmered Daikon Radish and Soy Beans)
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    Image source: Hometown Taste Traditions Saitama's Traditional Cuisine

  • Main lore areas

    Kita Saitama area, Satte City

  • Main ingredients used

    Daikon radish, Dried soybeans

  • History/origin/related events

    “Sumitsukare” is a local dish in the northern Saitama region, and it has been enjoyed as a special dish for the ritual of Hatsuuma (Chinese New Year) and as a preserved food in winter. It consists of daikon radish roughly grated with a wooden grater called "oni-oroshi," combined with dried soybeans left over from Setsubun, along with vegetables and fried thin tofu simmered in a pot. In some regions or households, finely chopped heads of new-season salmon are added. In the hilly areas like Urawa and Ageo on the northern Adachi Plateau, it is referred to as “shimizukari,” while in eastern lowlands like Kazo, it is known as “shimitsukari.” Similar dishes are prepared in neighboring regions of Tochigi, Ibaraki, and Chiba, although the names may vary slightly.

  • Opportunities and times of eating habits

    This dish is prepared on the day of the festival called "Hatsuuma" held at the Inari Shrine in February. It is characterized by using the beans left over from Setsubun. It is offered to the Inari deity along with red Sticky rice and kinpira (fried burdock roots). It also serves as a preserved food.

  • How to eat

    Roast the dried soybeans in a frying pan and remove the thin skin cleanly. Grate the daikon radish with a "Onioroshi" (wooden grater), cut the fried thin tofu into strips, and julienne the carrot. In a pot, combine the ingredients and simmer over medium heat for about 1 hour with soy sauce, sugar, and dashi (=Japanese soup stock). Remove from heat and let it steep to absorb the flavors. If you don't have a "Onioroshi," you can put dice cut daikon radish in a plastic bag and crush it coarsely with a rolling pin or similar tool.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is commonly made at home and is also served in school lunches and other settings.

RECIPE

Ingredients (Easy to make potion)

  • Head (or fillet) of new-season salmon 1 (about 250g)
  • Daikon radish 1 piece (1.5kg)
  • Carrot 2 pieces
  • Roasted soybeans 1 cup
  • Fried thin tofu 2 sheets
  • Chikuwa(fish cake) 2 pieces
  • Satsuma-age (fried fish cake) 1 piece
  • Sake lees 150g
  • Soy sauce 1 tbsp.

How to cook

  • 1. Wash the salmon head and cut it finely including the bones. (You can also cut it after grilling.)

  • 2. Grate the daikon radish and carrot using a grater.

  • 3. Peel the roasted soybeans.

  • 4. Drain excess oil from the fried thin tofu and cut it into thin strips. Slice the chikuwa(fish cake) into semi-circles and cut the satsuma-age into thin strips.

  • 5. Put all the ingredients in a pot, add sake lees, and simmer.

  • 6. Once the soybeans are tender, season with soy sauce to taste.

provider : Traditional cuisine of North Saitama

Recipes vary depending on the region and 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

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