Matsumaezuke

The matsumaezuke (松 前 漬 け, matsumaezuke) is a pickle native to the Matsumae area, in Hokkaidō, Japan.

It is made of fresh ingredients from the region. The surume (dry 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 the surume or konbu. These ingredients can be mixed with sake, soy sauce and mirin and are boiled. Some pieces of red pepper can be added. It should be stored in a cool place for a week before eating.

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