Today’s my Bento
Vinegar is not commonly used in most Japanese pickles.
❶ Japanese rolled omelet
❷ Japanese mustard spinach Sausage Stir-Fry
❸ Carrot Paprika Raisin salad
❹ Salt-boiled Green Broccoli
❺ Cherry tomato
❻ Lotus root and Konjak dresses with
Matsumae zuke
❶ 卵焼き
❷ 小松とソーセージの炒め
❸ 人参、パプリカ、レーズンのサラダ
❹ 塩茹でブロッコリー
❺ ミニトマト
❻ 蓮根と蒟蒻の松前漬け和え
About Matsumae zuke
・松前漬け（まつまえづけ）
・Matsumae zuke
・Japanese pickles of Matsumae
・Matsumae ＝ Matsumae, Hokkaido
zuke ＝ Japanese pickles
Matsumae zuke is a traditional Japanese dish of dried squid and kelp, native to Hokkaido, Japan. The dish is said to have originated in the town of Matsumae, which is located on the southern tip of Hokkaido. It was originally made as a way to preserve food during the long winter months.
The dish is made by thinly slicing dried squid and kelp and marinating them in a mixture of soy sauce, sake, mirin, and sugar. Other ingredients, such as herring roe, carrots, and burdock root, are sometimes added.
Matsumae zuke is a flavorful and umami-rich dish that is sure to please the palate. The squid and kelp are soft and chewy, and the marinade is sweet, salty, and slightly tangy. The dish is often served with rice or on its own as a snack.
Matsumae zuke’s origins can be traced back to the Edo period (1603-1868), when Hokkaido was known as Ezo. The region’s abundant seafood and the need for preservation techniques gave rise to this culinary masterpiece. Initially, matsumae zuke was prepared using only salt, a testament to the resourcefulness of the people of Ezo.
A taste of Hokkaido’s bounty!
