Getting Ready For Ibaraki`s Unique Hatsu-Uma (初午) Celebrations- By Cleaning up Inari Shrines, and making SUMITSUKARI (スミツカリ)
The first Day of the Horse of the second month of the 4th year of WADO (711 AD) was the day on which the God UKANOMITAMA NO KAMI was called down to HIS/HER new home, Mt Inari (in modern day Kyoto), upon which later the Fushimi Inari Shrine would be built, as the Titular God (ujigami) of the great Hata Family, which had come to Japan from China. Ukanomitama No Mikoto was originally a god of food and rice. The alternate name INARI is actually a variation of INE NARI, which means to become rice (INE: 稲, rice; NARU: 成, to become, to grow).
The fox, the messenger or servant of this god, has become so strongly associated with Inari shrines that these animals are often confused with the god him/herself.
Over the years, as Inari shrines sprang up throughout the country, they became associated with other things besides agriculture, all in accordance with various stages of Japanese economic development: industry, business, sales, household safety, the arts, etc. Inari is even considered the patron of mahjong parlors and tobacconists. Truly an all-purpose deity. In fact, the Fushimi Inari Shrine actually enshrined four other Gods besides Ukanomitama No Kami, which have become incorporated into the Inari of that shrine, though not necessarily all of the Inari shrines, especially the small ones, around Japan.
To celebrate the Inari’s original descent to Japan, devotees begin by cleaning the grounds around the Inari Shrines, as well as the shrine structures themselves. Today I chatted with the men who were getting ready for Hatsu Uma ceremonies at the Inari Shrine in Inarimae in Tsukuba, just across from Yu World and Cineplex. They were burning fallen leaves, cleaning the shrine building and preparing new sacred ornaments of straw, rope and paper, all in preparation for the ceremony which will be held at 10am on Tuesday ( February 8th).
At homes, many families throughout Japan will be eating SEKI HAN (celebratory rice with red beans), and offering rice wine (o-miki), mochi, and seki han to the shrines along with plenty of ABURA AGE (fried tofu) which is supposedly a favorite food of foxes. Doing this is said to bring good harvests in the coming year and prevent disasters and sickness as well. Others believe that in this entrance examination period, PASSING THROUGH THE TORII GATE TUNNELS will help students PASS exams.
An important belief associated with HATSU UMA is that it is a dangerous day on which to make a fire. Because of this superstition a very interesting and extremely localized custom has developed in parts of Ibaraki and Tochigi Prefectures. In order to avoid cooking with fire on this day, a special COLD DISH is made, which utilizes leftover beans from the setsubun bean throwing ceremony, the salted salmon which was eaten during New Year’s and the vegetables of the season- daikon radish and carrots, which is roughly grated with a bamboo grate called ONI OROSHI.
Abura-age is also added in homage to the fox messengers. This special dish is known either as SUMITSUKARI or SUMITSUKARE, depending on the area.
Sumitsukari and Celebration rice (sekihan) are also often wrapped in straw (separately) and offered to Inari Shrines and to the Household Gods ( Ujigami- Sama, 氏神様). Since this dish does not spoil easilly, what it is usually eaten by the family for a few days- anyway, until it is all finished.
Also, in the belief that that it can help prevent fire, the sumitsukari and the rice, wrapped in their straw , are sometimes thrown over the roofs of houses.
SUMITSUKARI appears to be experiencing a revival of sorts. I have met several women who have prepared this dish for this weeks celebrations, and there have even been classes in how to make it at community centers in this area. If you make it to the shrine in Inarimae on the morning of the 8th you might get a chance to taste this very unique dish. If you cant and are still interested, tell a local farmer that you`d lke to try some. Im sure they`d be happy to share with you.
If you`d like to try and make it yourself here is the recipe.
Recipes for Sumitukari (スミツカリ)- which is sometimes pronounced SUMITSUKAREI (スミツカレ), and in Tochigi Prefecture SHIMOTSUKARE (シモツカレ)
These recipes do not include salted salmon which is often used, especially in Tochigi.
Ingredients :Half a daikon radish, half a carrot, half a cup of setsubun soy beans, a sheet of ABURA-AGE ( fried tofu), a tablespoon of Sake dregs, dashi (Japanese soup stock) to taste, and 2 tablespoons each of sugar, vinegar, and soy sauce.
How to make:
Roughly grate the radish and the carrot. Lightly grill or toast th abura-age, and chop up into thin pieces. Peel the soy beans after roasting a bit. Add to pot with therest of the ingredients and simmer.
Uncooked (nama) Type
Ingredients- the same as above WITHOUT the sake dregs, soy sauce or dashi
How to make::
Same as the above, except lightly drain the liquid from the grated radish and carrot before adding the vinegar and sugar.
The most famous Inari Shrines in Japan are the Fushimi Inari in Kyoto, the Kasama Inari in Ibaraki, and the Toyokawa Inari in Aichi. Even more interesting, however, are the small Inari Hokora you can find in Tsukuba’s bamboo groves and forests, or behind shops or restaurants. You can’t miss them with their red wooden gates and little fox figurines.