北海道·郷土料理
Matsumae-zuke
When picked up with chopsticks, it has a stickiness so strong it pulls into threads. The savory umami of the kelp and dried squid melds together in a thick texture, complemented by the delightful popping sensation of the herring roe—a rare delicacy from the north that pairs perfectly with both rice and sake. The name originates from the Matsumae clan, which ruled Ezo (Hokkaido). It is said to have been created during the Kansei era (1789–1801), a time when Kitamaebune ships were transporting soy sauce to regions producing kelp and dried squid. Originally, it was salt-pickled, and herring roe was only added during the Showa era. Even the current trend of a sweet soy sauce flavor is said to be relatively recent. It is also an indispensable dish for Osechi (New Year's) cuisine. It is a flavorful dish that has been passed down as a preserved food for the winter.
Record it after reading
