Matsumaezuke: Difference between revisions
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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 [[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. 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 [[red pepper]] may be added. This should be stored in a cool location for a week before eating. |
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[[ja:松前漬け]] |
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Revision as of 09:41, 5 October 2004
Matsumaezuke 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 red pepper may be added. This should be stored in a cool location for a week before eating.