Matsumaezuke: Difference between revisions
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It is made from fresh ingredients of Hokkaidō. ''Surume'' (dried squid) and [[konbu]] are wiped with wet cloth and then cut into thin stripes with [[scissors]]. [[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 fresh ingredients of Hokkaidō. ''Surume'' (dried squid) and [[konbu]] are wiped with wet cloth and then cut into thin stripes with [[scissors]]. [[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. |
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[[Category:Japanese pickles]] |
[[Category:Japanese pickles]] |
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Revision as of 00:02, 30 July 2016
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Matsumaezuke (松前漬け) is a pickled dish native to Matsumae, Hokkaidō area of Hokkaidō, Japan.
It is made from fresh ingredients of Hokkaidō. Surume (dried squid) and konbu are wiped with wet cloth and then cut into thin stripes with scissors. 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 red pepper may be added. The mixture is stored in a cool location for a week before eating.
