@article{oai:sanotan.repo.nii.ac.jp:00000175,
 author = {藤田, 睦},
 issue = {32},
 journal = {佐野日本大学短期大学　研究紀要, Sanonihon university college bulletin},
 month = {Mar},
 note = {This paper is an investigation of the local cuisine "simotukare" and "Kasuni" in Sano City, Tochigi
Prefecture. Comparing the cooking methods of the early Showa era and the present day, there were no
changes in the ingredients, but there were differences in the cooking methods. In the early Showa era,
large pots were used to cook large quantities of food, but today, pressure cookers are used to shorten the
cooking time.
In a comparative survey with neighboring prefectures, it became clear that in Saitama Prefecture,
there is a widespread area along the Nikko Highway where "shimotsukare" is made. In Saitama
Prefecture, there are two types of shimotsukare: one is eaten raw and the other is boiled, and the use of
salmon heads and sake dregs is limited. In Gunma Prefecture, it was found that it was only made in the
area adjacent to Tochigi Prefecture.
Comparing "Shimotsukare" and "Kasuni," the author concluded that "Shimotsukare" is a "special"
dish made only during the "Hatsu-uma" season in February, while "Kasuni" is a dish made as an
everyday side dish.},
 pages = {121--130},
 title = {次世代に伝え継ぐ日本の家庭料理③～栃木県 佐野市周辺の酒粕料理「しもつかれ」と「粕煮」～},
 year = {2021},
 yomi = {フジタ, ムツミ}
}