Matsumaezuke facts for kids
Matsumaezuke (松前漬け) is a special pickled food from Japan. It comes from the Matsumae, Hokkaidō area in Hokkaidō. This dish is made mainly from dried squid and a type of seaweed called kelp.
Contents
How Matsumaezuke is Made
Gathering Ingredients
Matsumaezuke uses fresh ingredients found in Hokkaidō. The main parts are surume (dried squid) and konbu (kelp seaweed). Other ingredients include kazunoko (herring roe), carrots, and ginger.
Preparing the Food
First, the dried squid and kelp are gently wiped clean. Then, they are cut into thin strips using scissors. Kazunoko, which are herring eggs, are chopped into small pieces. Carrots and ginger are also cut into thin, matchstick-like strips.
Mixing and Storing
All these prepared ingredients are then mixed together. A special sauce is made by boiling sake (rice wine), soy sauce, and mirin (sweet cooking wine). This sauce is cooled and then added to the mixed ingredients. Sometimes, a few slices of red pepper are added for a little spice. The whole mixture is then stored in a cool place for about a week. After a week, it is ready to eat!
History of Matsumaezuke
Origins in Matsumae
The name "Matsumae" tells us where this dish began. It comes from the local cooking of the Matsumae Domain. This area is now known as Matsumae Town in Hokkaidō.
Early Days with Herring
In the late Edo period (a long time ago in Japan), there was a lot of herring fishing in southern Hokkaidō. Herring eggs, called kazunoko, were very common and cheap. People started mixing these eggs with squid and kelp. They pickled them with salt, and that's how Matsumaezuke first started.
Changes Over Time
Around the mid-1950s, herring became harder to catch. This made kazunoko much more expensive. Because of this, people started using more kelp and squid in the dish. Over time, the way it was seasoned also changed. People began to prefer a sauce made mostly from soy sauce.
See also
In Spanish: Matsumaezuke para niños
