🍱 Matsumae-zuke
"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and Kelp, and marinating them with Soy sauce, Sake, Mirin, and Sugar. In the past, Squid, was pickled with Salt, but due to changes in taste preferences, Soy sauce,-based seasoning is now widely used. As the name suggests,"Matsumae-zuke", originated in the Matsumae Domain, where they were made from locally harvested ingredients. Later, it is said to have spread as a winter dish prepared by fishermen's mothers. From the late Edo period (1603-1868) to the Meiji period (1868-1912), when Herring fishing flourished, it was made by combining "Kazu-no-ko", herring roe, which was harvested in large quantities, with Squid, and Kombu (=kelp). However, the price of Herring has risen, and the amount of Herring roe, used has decreased compared to the past. Meanwhile, as Herring, fishing declined in the Showa period (1926-1989), Matsumae Town began to engage in full-scale "Surume-ika" (Japanese common squid) fishing. Today, together with the neighboring town of Fukushima, Matsumae is one of the nation's leading producers of Japanese common squid. As a result, "Matsumae-zuke" are now made with "Surume-ika" (Japanese common squid) and Kombu (=kelp).