Matsumaezuke
The matsumaezuke (松前漬け?) is a pickle native to the Matsumae area of Hokkaidō (Japan). It is made from fresh ingredients from the region. The surume (dried squid) and konbu are beaten with a clean cloth and then cut into strips with scissors. The kazunoko can be cut into small pieces and the carrot and ginger should be cut into small, thin strips like surume or konbu. These ingredients can be mixed with sake, soy sauce and mirin and boiled. Some pieces of red pepper can be added. It should be stored in a cold place for a week before eating.
History
In the past, they were pickled in salt, but due to changes in flavor preferences, soy sauce-based condiments are now often used. As the name suggests, it originated within the Matsumae clan, with local ingredients. Later, the mothers of fishermen would prepare it as a winter dish, and the recipe ended up spreading. From the late Edo period to the Meiji period, when herring fishing flourished, it was prepared using large quantities of these eggs, as well as squid and konbu seaweed. However, with the rise in the price of herring eggs and the decline in fishing during the Showa era in favor of catching squid, Matsumae became one of the largest producers of surume squid in Japan. Japan. For this reason, squid and seaweed have been widely used in matsumaezuke. Nowadays it is a common dish during the New Year, as well as at exhibitions of typical island food.