佐賀県·特産品
Matsuura-zuke
From behind the sweet aroma of sake lees comes a pleasant, crunchy texture. This delicacy of whale cartilage, lightly coated in the flavor of sake lees, is Karatsu/Karatsu-Yobuko's Matsuura-zuke. The ingredient used is the cartilage known as 'kabura-bone,' located near the upper jaw of the whale. It is finely chopped, soaked in water to remove excess fat, and then slowly marinated in sake lees. It is said that the origin lies in the idea of marinating this part, which was once discarded, in sake lees. Matsuura-zuke Honpo was founded in 1892 (Meiji 25). This dish has even been counted among Japan's representative delicacies. It is a crunchy delicacy preserved by the whaling culture of Yobuko. Please enjoy it with your favorite Japanese sake.
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