Sumitsukare
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"Sumitsukare" is a long-life food usually prepared on special occasions and is for example used as an offering to Ebisu-Kō (エビス講, one of the Seven Gods of Luck. This one is the Lucky God of Business and Trade) or eaten as a oiwai-zen (祝い膳, celebration meal) on the very first day of February, Hatsu-Uma (初午), when God paid a visit to the Fukumi-Inari shrine in Kyōto for the first time.
The basic ingredients are usually daikon (大根, radish) and daizu (大豆, soybeans), also used for the New Year. The Shougatsu (正月, New Year) salmon head remains are added along with vegetables, abura-age (油揚げ, fried tofu) and the whole thing is cooked with sake-kasu (酒粕, sake lees) without adding any water.
Collecting New Year's leftovers and cooking them proves really economic. Moreover, since sake-kasu has fermenting qualities, it makes it possible to get not only a lot of many vitamins (for there are lots of vegetables), but also a large amount of calcium (for all the remaining parts of a salmon head are useful).
This is definitely the healthiest food that can be. We have a recipe on how to make this, click here to find out more.
