Matsumaezuke: Difference between revisions
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'''Matsumaezuke''' |
{{nihongo|'''Matsumaezuke'''|松前漬け}} is a pickled dish native to [[Matsumae]] area of [[Hokkaidō]], [[Japan]]. |
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It is made from fresh ingredients of Hokkaidō. ''surume'' (dried squid) and [[konbu]] are swiped with wet cloth and then cut into thin stripes with [[scissors]]. [[Kazunoko]] are chopped into small bits, and [[carrot]] and [[ginger]] are sliced into smaller and thinner stripes than surume or konbu. These ingredients are then mixed with [[sake]], [[soy sauce]] and [[mirin]] that were boiled once. 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 fresh ingredients of Hokkaidō. ''surume'' (dried squid) and [[konbu]] are swiped with wet cloth and then cut into thin stripes with [[scissors]]. [[Kazunoko]] ([[herring]] [[roe]]) are chopped into small bits, and [[carrot]] and [[ginger]] are sliced into smaller and thinner stripes than surume or konbu. These ingredients are then mixed with [[sake]], [[soy sauce]] and [[mirin]] that were boiled once. Several slices of [[capsicum|red pepper]] may be added. The mixture is stored in a cool location for a week before eating. |
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[[Category:Japanese pickles]] |
[[Category:Japanese pickles]] |
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Revision as of 15:19, 26 June 2007
Matsumaezuke (松前漬け) is a pickled dish native to Matsumae area of Hokkaidō, Japan.
It is made from fresh ingredients of Hokkaidō. surume (dried squid) and konbu are swiped with wet cloth and then cut into thin stripes with scissors. Kazunoko (herring roe) are chopped into small bits, and carrot and ginger are sliced into smaller and thinner stripes than surume or konbu. These ingredients are then mixed with sake, soy sauce and mirin that were boiled once. Several slices of red pepper may be added. The mixture is stored in a cool location for a week before eating.