Инстаграм @aki.0412 akiko
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.
Dondo-Yaki or Sagicho is a fire festival usually held on January 15th marking the end of New year's celebrations. People（children） gather New Year's ornaments of the neighborhood and burn them in a big bonfire. Spirits of the new year are supposed to go home with the smoke of this fire.
Rice cake prepared in soup, called ozouni, will perfect the New Year’s menu. There are many types of ozouni unique to different regions.
This is a traditional Japanese New Year’s dish called Osechi-ryori. It’s an assortment of small dishes. Each dish has meaning, and is part of celebrating the New Year and helps usher in good health and prosperity for the family for the year.
New Year’s Eve is called “Oomisoka” in Japanese. We eat soba noodles called “toshikoshi soba” (year-crossing soba) to wish for a long lasting life.