Matsumae-zuke : One of Hokkaido’s best dishes to enjoy with liquor

Hugely popular as a dish to accompany rice, matsumae-zuke makes the perfect sake no sakana .

Dried Japanese flying squid (surume-ika) and kelp (kombu) are thinly sliced and pickled in soy sauce and other seasonings. This dish gets its name from the Matsumae clan who invented it during the Edo period (1603-1868) , and it has been a cherished local dish in Hokkaido ever since.

From the late Edo period through the Meiji period (1868-1912), Hokkaido was a flourishing herring port. Hokkaidoites made use of the abundant catches, adding herring roe (kazunoko) to their matsumae-zuke. Kazunoko is a popular dish in osechi, a selection of dishes served at the new year, as it symbolizes a wish for the prosperity of one’s children. Since matsumae-zuke is an effective way of preserving kazunoko, it’s become renowned throughout Japan.

The amazing umami flavors of the kelp and squid will have you reaching for a great Hokkaido sake to complement them!

For a great Japanese-Western fusion, mix matsumae-zuke with a spreadable cheese like mascarpone or cream cheese. Put it on a baguette or crackers, or enjoy it as a dip! The creaminess of the cheese goes perfectly with the saltiness of the matsumae-zuke—amazing with wine!

These days, there are even easy kits for making matsumae-zuke at home, so have a go!