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Matsumae-zuke ｜ Our Regional Cuisines

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  • Hokkaido Prefecture

    Matsumae-zuke

Matsumae-zuke

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  • Main lore areas

    Southern Hokkaido Area, Matsumae Town and Vicinity

  • Main ingredients used

    Herring roe, “Surume-ika” (Japanese common squid), Kombu(=Kelp), Carrot

  • History/origin/related events

    "Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and Kelp, and marinating them with Soy sauce, Sake, Mirin, and Sugar. In the past, Squid, was pickled with Salt, but due to changes in taste preferences, Soy sauce,-based seasoning is now widely used.
    As the name suggests,"Matsumae-zuke", originated in the Matsumae Domain, where they were made from locally harvested ingredients. Later, it is said to have spread as a winter dish prepared by fishermen's mothers.
    From the late Edo period (1603-1868) to the Meiji period (1868-1912), when Herring fishing flourished, it was made by combining "Kazu-no-ko", herring roe, which was harvested in large quantities, with Squid, and Kombu (=kelp). 
    However, the price of Herring has risen, and the amount of Herring roe, used has decreased compared to the past. Meanwhile, as Herring, fishing declined in the Showa period (1926-1989), Matsumae Town began to engage in full-scale "Surume-ika" (Japanese common squid) fishing. Today, together with the neighboring town of Fukushima, Matsumae is one of the nation's leading producers of Japanese common squid. As a result, "Matsumae-zuke" are now made with "Surume-ika" (Japanese common squid) and Kombu (=kelp).

  • Opportunities and times of eating habits

    "Matsumae-zuke" have been popular as a winter preservation food. Even now, it has become a standard winter dish. It is often served as a New Year's dish.

  • How to eat

    Slice Squid, Kombu(kelp), and Carrots into small pieces, mix with Sugar, Sake, and Soy sauce, and marinate with a weight. Daikon radish, Kabu turnip, Chili pepper, and Yuzu peel are also added. It is a good side dish for Rice, but it is also popular as a snack with Sake.
    The seasoning varies from restaurant to restaurant. Some restaurants use salty flavors, others add Wild vegetables, and others add other flavors.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    It is a popular item at Hokkaido product fairs, New Year's dishes, and as a standard Hokkaido souvenir. Even today, there are many manufacturers in the town of Matsumae, and recently, "Matsumae-zuke" can be found in the food sections of department stores and supermarkets in the city. Nowadays, "Matsumae-zuke kits" are available to make it easier to make "Matsumae-zuke" at home.

RECIPE

Ingredients (4 servings)

  • “Surume-ika”(Japanese common squid) 1
  • Kombu(=kelp) 60cm
  • Herring roe 2 or 3
  • Yuzu(Japanese citron) A little
  • Soy sauce 1 cup
  • Mirin(=sweet rice wine) 3 to 5 tbsp.
  • Sake 3 to 5 tbsp.
  • Salt A little

How to cook

  • 1. Cut “Surume-ika”(Japanese common squid) and Kombu(=kelp ) into thin strips.

  • 2. Put Soy sauce,” Mirin”, “Sake”, and a pinch of Salt in a container and marinate 1. for about 1 week.

  • 3. Place the “Matsumae-zuke” pickles in a bowl and garnish with chopped Yuzu.

  • 4. Add daikon or turnip slices if desired.

provider : "Taste Of Hokkaido" (Akiko Nanbu)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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