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{{short description|Pickled dish from Matsumae, Hokkaidō , Japan}}
{{Short description|Pickled dish from Matsumae, Hokkaidō, Japan}}
{{Unreferenced|date=December 2009}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
[[Image:Matsumaezuke.jpg|thumb|Matsumaezuke]]
[[Image:Matsumaezuke.jpg|thumb|Matsumaezuke]]
{{Nihongo|'''''Matsumaezuke'''''|松前漬け}} is a pickled dish of dried squid and kelp, native to the [[Matsumae, Hokkaidō]] area of [[Hokkaidō]], [[Japan]].
{{Nihongo|'''''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]].


It is made from fresh ingredients of Hokkaidō. ''Surume'' (dried squid) and [[konbu]] are wiped with wet cloth and then cut into thin strips with [[scissors]]. [[Roe#Japan|Kazunoko]] ([[herring]] [[roe]]) are chopped into small bits, and [[carrot]] and [[ginger]] are [[julienned]]. These ingredients are then mixed with a boiled mixture of [[sake]], [[soy sauce]] and [[mirin]]. Several slices of [[capsicum|red pepper]] may be added. The mixture is stored in a cool location for a week before eating.
It is made from dried and preserved seafood products from Hokkaidō. ''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. The ingredients are cured in sweet soy sauce, or marinade of [[sake]], soy sauce and [[mirin]], for several days.


==Overview==
==History==

As the name "Matsumae" suggests, it originated from the local cuisine of the [[Matsumae Domain]] (around present-day Matsumae Town, Matsumae District, Hokkaido). In the late [[Edo period]], herring fishing was thriving in southern Hokkaido<ref name="日経BP">{{cite web|url= https://business.nikkei.com/atcl/report/16/082400157/082400002/|title=ニシンの枯渇から学ばぬ日本の漁業|publisher=日経BP|author=寺岡篤志|accessdate=2020-9-16}}</ref>, and herring eggs, a number of offspring, were inexpensive food. That number of children is combined with squid and kelp and pickled with salt is the origin of matsumae pickle. In the mid-1950s, however, herring catches continued to fail and the number of calves became an expensive food. As a result, the proportion of kelp in squid increased, and the number of squid and kelp pickled only increased. Seasoning also shifted to soy sauce and seasoning liquid mainly blended with soy sauce due to changes in taste preferences.
There are conflicting claims as to the evolution of the dish.

According to the publication from the ex-[[Ministry of International Trade and Industry|MITI]] governmental research body {{illm|Research Institute of Economy, Trade and Industry|ja|経済産業調査会|lt=Tsūsan kikaku chōsakai}} (1987), ''matsumaezuke'' developed naturally within the Matsumae domain in Ezo (Ainu country), among the immigrating [[Yamato people|wajin]] populace (non-native mainland Japanese), using dried squid ([[surume]]) and [[kombu]] kelp, which were the locally abundant and trade commodities. It can probably be dated to around the [[Kansei]] era (1789–1801),{{efn|Corrected from the publication which states {{nihongo||寛永|Kansei}}, since that falls within 1624–1644, and is prior to Matsumae-shi (clan) becoming a ''han'' (feudal clan) in 1719 (Kyoho era), and for other reasons<!--The period when wajin started to increase and even salt becoming available was not until Kyoho http://www2.town.yakumo.hokkaido.jp/history_k/k04/index.html-->.}} when ''kitamae'' ships began to bring readily available supplies of soy sauce, etc., into the area.<ref name="tsusan_kikaku1987"/> The name "Matsumae zuke" did not originate then, and the dish was simply called {{nihongo||こぶいか|kobuika|extra='kelp-squid'}} or {{nihongo||いかの醤油漬|ika no shōyu zuke|extra='squid-soy sauce-pickle'}}. The "Matsumaezuke" nickname was coined in the [[Shōwa era]], and though originally a squid and kelp only preserve, a type adding ''[[kazunoko]]'' (herring roe) began to circulate around Showa 3 (1929).<ref name="tsusan_kikaku1987"/>

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<!--蝦夷・松前藩の内外不出の珍味として歴代藩主が愛好してきた-->".<ref name="nihondento1976"/><ref name="tsusan_kikaku1984"/>

Alternately, Yamagata-ya of [[Hakodate]]<!--Hakodate is on the east coast and has more of association with direct Bakufu control than Matsumae clan headquartered on the west coast.--> which lays claim to {{nihongo||元祖|ganso|extra='the original'}} ''matsumae zuke'' explains that this was something "made at home in the southern Hokkaido region, as a salted pickle overnight<!--元来は塩漬けの一夜漬けとして道南地方の各家庭で作られていた-->", but the company founder <!--海藤政雄--> changed it to a soy sauce pickling recipe and marketed as a product in Showa 13 (1938).<ref name="yamagataya1979"/><!--There are other websources besides this [[WP:SELFSOURCE]], but none clearly [[WP:RS]] --> The item would eventually gain name recognition nationwide.

In the 1950s, Japan's herring fisheries collapsed, and with the scarcity, and by the mid 1960s and thereafter, ''kazunoko'' became more of an "expensive delicacy" item nicknamed "yellow diamond",<ref name="mackovjak2022"/><ref name="NIRA1990"/> though it continues to be used.<!--Also, {{cn-span|as a result of [price-hiking], the proportion of kelp in squid increased, and the number of squid and kelp pickled only increased. Seasoning also shifted to soy sauce and seasoning liquid mainly blended with soy sauce due to changes in taste preferences.|date=January 2024}}-->

As for the naming, it has been observed that the Hokkaido produce which is ''ma-kombu'' ([[Saccharina japonica|sweet kelp]]) went by the nickname {{nihongo||松前昆布|Matsumae kombu}}<ref name="okuyama-kombu">{{harvp|Okuyama|1984}} s.v. "{{URL|1=https://books.google.com/books?id=IhIJAQAAIAAJ&q=松前コンブ |2=Kombu コンブ}}", p. 171</ref> (or simply {{nihongo||まつまえ|Matsumae}}<ref name="yoshida1996"/>) and consequently this and other dishes which used kelp often had "Matsumae~" prefixed upon its name (e.g. ''Matsumaezushi'', ''Matumaeni'', ''Matsumaemushi'', ''Matsumaemaki''<!--松前鮨・松前煮・松前蒸・松前巻-->).<ref name="yoshida1996"/>

== Recipe ==
A soy sauce on the sweet-side,<!-- there are sweeter soy sauce brewed regionally --><ref name="yoshida1996"/> or a marinade blending soy sauce with (sweet) [[mirin]] are said to be used.<ref name="okuyama-matsumaezuke">{{harvp|Okuyama|1984}} s.v. "{{URL|1=https://books.google.com/books?id=IhIJAQAAIAAJ&q=松前漬 |2=Matsumaezuke 松前漬}}", p. 378</ref>

Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available<ref name="kakita2018"/> for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper:<ref name="sankei2014-12-30"/>

* The kazunoko must be soaked in dilute saltwater beforehand, overnight.
* The dried squid and kombu should be cleaned by sponging off any debris using wet cloth (paper towel dampened with sake), then cut into fine ribbons using [[scissors|kitchen scissors]]. The kazunoko are broken up into bits before adding. If carrots are used they should be [[julienned]].
* Moisten and soften the cut squid, and blend with other ingredients in a marinade made from sake, soy sauce, and mirin heated to boil and cooled off.
* Keep refrigerated, stirring several times per day. Ready to serve after about 3 days.

Although use of carrots<ref name="sankei2014-12-30"/> is not universal, some dictionary references list carrot or<ref name="Kojien-matsumaezuke"/> or [[daikon radish]]. {{Refn|Okuyma lists"kelp, dried squid, daikon, kazunoko, [[yuzu]] peel<!--コンブ、スルメ、ダイコン、数の子、ユズの皮など-->" as an ingredient.<ref name="okuyama-matsumaezuke"/> A ''tai'' ([[sea bream]], in sashimi form) is sometimes blended.<ref name="yoshida1996"/>。

In addition to the flavor and texture, the kombu adds a slimy viscosity considered desirable and healthy<!--Sankei article title "key to health"-->, and though traditionally high quality ''ma-kombu'' is to be used<ref name="nihondento1976"/> a suggested trending alternative is to admix a more {{linktext|mucusy}} species of kelp known as {{illm|Saccharina sculpera|ja|ガゴメコンブ|lt=''gagome''}}.{{efn|This is also sold precut as ''kizami kombu'' (''[[gagome]]'' type),<ref name="fujii2021"/> or under such trade names as ''natto kombu''.<ref name="ushio2023"/>}}<ref name="sankei2014-12-30"/>

== See also ==
* {{annotated link|chinmi}}<!--* {{illm|List of chinmi|ja|日本の珍味一覧}}-->
* {{illm|ikaninjin|ja|いかにんじん}} - Squid and carrots. Alternative claim is that this was the original recipe which later became ''matsumaezuke''
* [[Namasu (Food)]] - {{nihongo||[[:ja:膾#紅白なますの作り方|紅白なます]]|kōhaku namasu}}, a carrots and daikon ''[[osechi]]''<!--Also vegetables such as carrots are processed into [[okazu|sōzai]], sometimes ''matsumazuke'' style:"デパートに行くと、野菜そのもののコーナーは、小さく.. 惣菜コーナーが拡大.. 千葉県の野菜..人参などは加工・調理され、松前漬だとか.."[https://books.google.com/books?id=wrnVAAAAMAAJ&q=デパート "人参]-->

== Explanatory notes ==
{{notelist}}

==References==
;Citations
{{Reflist|2|refs=
<ref name="fujii2021">{{cite book|last=Fujii |first=Megumi |author-link=:ja:藤井恵 (料理研究家)<!--culinary researcher--> |chapter=Daizugōri wo tsukatta kizami kombu to hoshi shiitake no nimono |script-chapter=ja:大豆氷を使った刻み昆布と干ししいたけの煮物 |trans-chapter=Stewed kombu slices and dried shiitake using frozen soy purée<!--i.e., not a matsumaezuke recipe--> |title=Fujii Megumi no mainichi daizu |script-title=ja:藤井恵の毎日大豆 |publisher=Shufunotomo<!--主婦の友社--> |date=2021　|chapter-url=https://books.google.com/books?id=ubdJEAAAQBAJ&pg=PA34 |page=34 |isbn=<!--407448143X, -->9784074481439 }}</ref>

<ref name="kakita2018">{{cite book|last=Kakita |first=Tatsuya |editor-link=:ja:垣田達哉<!--food labeling adviser--> |chapter=Table 25: Genryō gensanchi hyōji no kunibetsu jūryō jun'i taishō shōhin ichiran |script-chapter=ja:図表25 原料原産地表示の国別重量順位対象商品と対象外商品一覧 |trans-title=List of ingredients requiring place-of-origin labeling in order of %mass and ingredients exempt |title=Omoshiroi hodo yoku wakaru 'shokuhin hyōji' |script-title=ja:面白いほどよくわかる「食品表示」|edition=revised<!--改訂版--> |publisher=Discovery Twenty-one |date=2018 |chapter-url=https://books.google.com/books?id=z-5VEAAAQBAJ&pg=PT129 |page=<!--n/a-->}}</ref>

<ref name="Kojien-matsumaezuke">{{cite dictionary|editor-last=Shinmura |editor-first=Izuru |editor-link=Shinmura Izuru |entry=Matsumaezuke |script-entry=ja:まつまえづけ【松前漬】|title= |script-title=ja:広辞苑 |edition=5 |publisher=岩波書店 |date=1998　|entry-url=https://books.google.com/books?id=160PAAAAYAAJ&q=松前漬 |page=2518 |isbn=<!--4000801112, -->9784000801119}}</ref>

<ref name="mackovjak2022">{{cite book|last=Mackovjak |first=James |author-link=<!--James Mackovjak--> |chapter=Chapter 9. Genesis and Management of Alaska's Ro-Herring Fishery |title=Alaska Herring History: The Story of Alaska's Herring Fisheries and Industry |place= |publisher=University of Alaska Press |year=2022 |chapter-url=https://books.google.com/books?id=SpN8EAAAQBAJ&pg=PA143 |pages=143–144 |isbn=<!--1646423437, -->9781646423439}}</ref>

<ref name="nihondento1976">{{cite book|editor=Nihon dentō sangyō kenkyūjo |editor-link=<!--日本伝統産業研究所--> |title=Nihon no dentō sangyō |script-title=ja:日本の伝統産業 |volume=2 |publisher=((Ministry of Trade and Industry, MITI, Kikaku chōsakai))<!--通産企画調查会--> |date=1987 |url=https://books.google.com/books?id=4_UBAAAAMAAJ&q=松前漬 |page=31}}</ref>
<ref name="NIRA1990">{{cite book|author=NIRA |author-link=National Institute for Research Advancement |title=|script-title=ja:食文化と地域社会 |place= |publisher=National Institute for Research Advancement |year=1990 |url=https://books.google.com/books?id=-5myAAAAIAAJ&q=数の子 |page=490 |isbn=<!--1646423437, -->9781646423439 }} {{in lang|ja}}</ref>

<ref name="sankei2014-12-30">{{cite journal|last=Hayami |first=Hiroki |author-link=<!--速水裕樹--> |title=Nebaneba ga kenkō no kagi: kazunoko tappuri no matsumaezuke |script-title=ja:ネバネバが健康の鍵　数の子たっぷりの松前漬け |trans-title=Sliminess is key to health: Matsumezuke with lots of kazunoko<!--not official tr.--> |journal=Sankei Shimbun<!--産経新聞--> |date=2014-12-30 |url=https://www.sankei.com/article/20141230-WBIYNDVR3NL7PJV75TMZW6JOAU/ |pages=41–46}}</ref>

<ref name="tsusan_kikaku1984">{{cite book|editor=Tsūsan kikaku chōsakai |editor-link=<!--通産企画調查会--> |editor-mask=Tsūsan (MITI) Kikaku chōsakai |chapter= |title=Zenkoku no bussan to sangyō |script-title=ja:全国の物産と産業 |publisher=((Ministry of Trade and Industry, MITI, Kikaku chōsakai))<!--通産企画調查会--> |date=1984 |url=https://books.google.com/books?id=tMgCAAAAMAAJ&q=松前漬 |page=25}}</ref>
<ref name="tsusan_kikaku1987">{{cite book|editor=Tsūsan kikaku chōsakai |editor-link=<!--通産企画調查会--> |editor-mask=Tsūsan (MITI) Kikaku chōsakai |title=Nihon no chiiki sangyō : tokusanhin hen|script-title=ja:日本の地域産業: 特産品編 |publisher=((Ministry of Trade and Industry, MITI, Kikaku chōsakai))<!--通産企画調查会--> |date=1987 |url=https://books.google.com/books?id=mzQ8AAAAMAAJ&q=松前漬 |page=10}}</ref>

<ref name="ushio2023">{{cite book|last=Ushio |first=Rie |author-link=<!--牛尾理恵--> |chapter=Nebaneba ae |script-chapter=ja:ねばなばあえ |title=Sapuri mitai ni eiyō ga toreru fukusai 101|script-title=ja:サプリみたいに栄養がとれる副菜101|publisher=Shufu To Seikatsu Sha <!--主婦と生活社-->|date=2023　|url=https://books.google.com/books?id=qr7lEAAAQBAJ&pg=PA29 |page=29|isbn=<!--439116096X, -->9784391160963}}</ref>

<ref name="yamagataya1979">In: Buka Kikaku, Ltd., "Prizes announced for the Bessatsu bunshun magazine" ''Bessatsu bunshun kakari happyō shōhin'' 別冊文春係発表賞品, PR section. {{cite journal|url=https://books.google.com/books?id=INIJAAAAIAAJ&q="松前漬"+"醤油" |title=(Kabu[shikikaisha]) Yamagata-ya 'Ganso Matsumaezuke' <Hakodate shi> |script-title=ja:(株)山形屋「元祖・松前漬」<函館市> |journal=Bessatsu Bungei shunjū |script-journal=ja:別冊文藝春秋 |issue=147 |date=1979}}</ref>

<ref name="yoshida1996">{{cite dictionary|editor-last=Yoshida |editor-first=Kanehiko |editor-link=:ja:吉田金彦 |entry=Matsumaezuki |script-entry=ja:まつまえづけ 松前漬 |title=Ishokjū gogen jiten |script-title=ja:衣食住語源辞典 |publisher=Tokyodo shuppan<!--東京堂出版--> |date=1996 |entry-url=https://books.google.com/books?id=yJAxAQAAIAAJ&q=松前漬け+数の子 |page=300 |isbn=<!--4490104340, -->9784490104349}}</ref>
}}

;Bibliography
{{refbegin}}
* {{cite book|editor-last=Okuyama |editor-first=Masurō |editor-link=<!--奥山益朗 former Asahi shimbun magazine editor; lecturer at Kyoritsu Women's Junior College--> |chapter=Kazunoko |script-chapter=ja:数の子 |trans-chapter= |title=Mikaku jiten |script-title=ja:数の子味覚辞典 |location= |publisher=Tokyodo Shuppan<!--東京堂出版--> |year=1984 |url=https://books.google.com/books?id=IhIJAQAAIAAJ&q=松前漬 |pages=}}
{{refend}}


{{portal bar|Food}}
{{portal bar|Food}}

Latest revision as of 16:47, 1 May 2024

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.

It is made from dried and preserved seafood products from Hokkaidō. 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. The ingredients are cured in sweet soy sauce, or marinade of sake, soy sauce and mirin, for several days.

History[edit]

There are conflicting claims as to the evolution of the dish.

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 and trade commodities. It can probably be dated to around the Kansei era (1789–1801),[a] when kitamae ships began to bring readily available supplies of soy sauce, etc., into the area.[1] The name "Matsumae zuke" did not originate then, and the dish was simply called kobuika (こぶいか, 'kelp-squid') or ika no shōyu zuke (いかの醤油漬, 'squid-soy sauce-pickle'). The "Matsumaezuke" nickname was coined in the Shōwa era, and though originally a squid and kelp only preserve, a type adding kazunoko (herring roe) began to circulate around Showa 3 (1929).[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".[2][3]

Alternately, Yamagata-ya of Hakodate which lays claim to ganso (元祖, 'the original') matsumae zuke explains that this was something "made at home in the southern Hokkaido region, as a salted pickle overnight", but the company founder changed it to a soy sauce pickling recipe and marketed as a product in Showa 13 (1938).[4] The item would eventually gain name recognition nationwide.

In the 1950s, Japan's herring fisheries collapsed, and with the scarcity, and by the mid 1960s and thereafter, kazunoko became more of an "expensive delicacy" item nicknamed "yellow diamond",[5][6] though it continues to be used.

As for the naming, it has been observed that the Hokkaido produce which is ma-kombu (sweet kelp) went by the nickname Matsumae kombu (松前昆布)[7] (or simply Matsumae (まつまえ)[8]) and consequently this and other dishes which used kelp often had "Matsumae~" prefixed upon its name (e.g. Matsumaezushi, Matumaeni, Matsumaemushi, Matsumaemaki).[8]

Recipe[edit]

A soy sauce on the sweet-side,[8] or a marinade blending soy sauce with (sweet) mirin are said to be used.[9]

Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available[10] for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper:[11]

  • The kazunoko must be soaked in dilute saltwater beforehand, overnight.
  • The dried squid and kombu should be cleaned by sponging off any debris using wet cloth (paper towel dampened with sake), then cut into fine ribbons using kitchen scissors. The kazunoko are broken up into bits before adding. If carrots are used they should be julienned.
  • Moisten and soften the cut squid, and blend with other ingredients in a marinade made from sake, soy sauce, and mirin heated to boil and cooled off.
  • Keep refrigerated, stirring several times per day. Ready to serve after about 3 days.

Although use of carrots[11] is not universal, some dictionary references list carrot or[12] or daikon radish. {{Refn|Okuyma lists"kelp, dried squid, daikon, kazunoko, yuzu peel" as an ingredient.[9] A tai (sea bream, in sashimi form) is sometimes blended.[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].[b][11]

See also[edit]

  • chinmi – Japanese term referring to rare food delicacies
  • ikaninjin [ja] - Squid and carrots. Alternative claim is that this was the original recipe which later became matsumaezuke
  • Namasu (Food) - kōhaku namasu (紅白なます), a carrots and daikon osechi

Explanatory notes[edit]

  1. ^ Corrected from the publication which states Kansei (寛永), since that falls within 1624–1644, and is prior to Matsumae-shi (clan) becoming a han (feudal clan) in 1719 (Kyoho era), and for other reasons.
  2. ^ This is also sold precut as kizami kombu (gagome type),[13] or under such trade names as natto kombu.[14]

References[edit]

Citations
  1. ^ a b Tsūsan (MITI) Kikaku chōsakai, ed. (1987). Nihon no chiiki sangyō : tokusanhin hen 日本の地域産業: 特産品編. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 10.
  2. ^ a b Nihon dentō sangyō kenkyūjo, ed. (1987). Nihon no dentō sangyō 日本の伝統産業. Vol. 2. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 31.
  3. ^ Tsūsan (MITI) Kikaku chōsakai, ed. (1984). Zenkoku no bussan to sangyō 全国の物産と産業. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 25.
  4. ^ In: Buka Kikaku, Ltd., "Prizes announced for the Bessatsu bunshun magazine" Bessatsu bunshun kakari happyō shōhin 別冊文春係発表賞品, PR section. "松前漬"+"醤油" "(Kabu[shikikaisha]) Yamagata-ya 'Ganso Matsumaezuke' <Hakodate shi>" (株)山形屋「元祖・松前漬」<函館市>. Bessatsu Bungei shunjū 別冊文藝春秋 (147). 1979.
  5. ^ Mackovjak, James (2022). "Chapter 9. Genesis and Management of Alaska's Ro-Herring Fishery". Alaska Herring History: The Story of Alaska's Herring Fisheries and Industry. University of Alaska Press. pp. 143–144. ISBN 9781646423439.
  6. ^ NIRA (1990). 食文化と地域社会. National Institute for Research Advancement. p. 490. ISBN 9781646423439. (in Japanese)
  7. ^ Okuyama (1984) s.v. "Kombu コンブ", p. 171
  8. ^ a b c d Yoshida, Kanehiko [in Japanese], ed. (1996). "Matsumaezuki" まつまえづけ 松前漬. Ishokjū gogen jiten 衣食住語源辞典. Tokyodo shuppan. p. 300. ISBN 9784490104349.
  9. ^ a b Okuyama (1984) s.v. "Matsumaezuke 松前漬", p. 378
  10. ^ Kakita, Tatsuya (2018). "Table 25: Genryō gensanchi hyōji no kunibetsu jūryō jun'i taishō shōhin ichiran" 図表25 原料原産地表示の国別重量順位対象商品と対象外商品一覧. Omoshiroi hodo yoku wakaru 'shokuhin hyōji' 面白いほどよくわかる「食品表示」 [List of ingredients requiring place-of-origin labeling in order of %mass and ingredients exempt] (revised ed.). Discovery Twenty-one.
  11. ^ a b c Hayami, Hiroki (2014-12-30). "Nebaneba ga kenkō no kagi: kazunoko tappuri no matsumaezuke" ネバネバが健康の鍵　数の子たっぷりの松前漬け [Sliminess is key to health: Matsumezuke with lots of kazunoko]. Sankei Shimbun: 41–46.
  12. ^ Shinmura, Izuru, ed. (1998). "Matsumaezuke" まつまえづけ【松前漬】. 広辞苑 (5 ed.). 岩波書店. p. 2518. ISBN 9784000801119.
  13. ^ Fujii, Megumi [in Japanese] (2021). "Daizugōri wo tsukatta kizami kombu to hoshi shiitake no nimono" 大豆氷を使った刻み昆布と干ししいたけの煮物 [Stewed kombu slices and dried shiitake using frozen soy purée]. Fujii Megumi no mainichi daizu 藤井恵の毎日大豆. Shufunotomo. p. 34. ISBN 9784074481439.
  14. ^ Ushio, Rie (2023). "Nebaneba ae" ねばなばあえ. Sapuri mitai ni eiyō ga toreru fukusai 101 サプリみたいに栄養がとれる副菜101. Shufu To Seikatsu Sha. p. 29. ISBN 9784391160963.
Bibliography
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