Matsumaezuke: Difference between revisions

Content deleted Content added

Inline

Revision as of 01:49, 24 June 2006

Matsumaezuke (松前漬け) is a pickled dish native to Matsumae area of Hokkaido.

It is made from fresh ingredients of Hokkaido. surume (dried squid) and konbu are swiped with wet cloth and then cut into thin stripes with a scissor. 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 red pepper may be added. The mixture is stored in a cool location for a week before eating.

@@ Line 1: / Line 1: @@
 '''Matsumaezuke''' (松前漬け) is a pickled dish native to [[Matsumae]] area of [[Hokkaido]].
-It is made from fresh ingredients of Hokkaido.  Swipe ''surume'' (dried squid) and [[konbu]] with wet cloth and then cut into thin stripes with a scissor.  [[Kazunoko]] should be chopped into small bits and [[carrot]] and [[ginger]] must be sliced into smaller and thinner stripes than surume or konbu.  These ingredients should be mixed with [[sake]], [[soy sauce]] and [[mirin]] that were boiled once. Several slices of [[capsicum|red pepper]] may be added.  This should be stored in a cool location for a week before eating.
+It is made from fresh ingredients of Hokkaido.  ''surume'' (dried squid) and [[konbu]] are swiped with wet cloth and then cut into thin stripes with a scissor.  [[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.
 [[Category:Japanese pickles]]