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