Matsumaezuke

Matsumaezuke (松前漬け) is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo.

Surume (dried squid) and konbu are cut into thin strips with scissors, Kazunoko (herring roe) are broken up into small bits, with other ingredients added depending on recipe.

According to the publication from the ex-MITI governmental research body Tsūsan kikaku chōsakai [ja] (1987), matsumaezuke developed naturally within the Matsumae domain in Ezo (Ainu country), among the immigrating wajin populace (non-native mainland Japanese), using dried squid (surume) and kombu kelp, which were the locally abundant trade commodities.

[1] The same government research body in earlier published books provided a different account, stating that the matsumaezuke, "as a chinmi whose recipe was held as secret 'not to leave its gates', was endeared to the successive daimyo lords of the Matsumae feudal clan".

[8]。 In addition to the flavor and texture, the kombu adds a slimy viscosity considered desirable and healthy, and though traditionally high quality ma-kombu is to be used[2] a suggested trending alternative is to admix a more mucusy species of kelp known as gagome [ja].