北海道·郷土料理
Matsumae-zuke
Once placed atop a bowl of rice, you won't be able to stop your chopsticks — this is a representative delicacy of Hokkaido, featuring kelp, Japanese flying squid, and herring roe marinated in a savory soy sauce. As the name suggests, its origins lie in Matsumae, a castle town at the southernmost tip of Hokkaido. It is said to have originated as a preserved food during the Kansei era of the Edo period, using soy sauce brought in by Kitamaebune ships to this region, which was a major producer of squid and kelp. Originally, it was a simple pickle consisting only of squid and kelp, but during the era when herring fishing yielded abundant herring roe, the roe was added, resulting in its current luxurious form. The stickiness of the kelp binds everything together, releasing umami with every chew. It is an indispensable dish on Hokkaido dining tables, perfect both with steaming hot rice and as an accompaniment to alcohol.
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