Matsumaezuke
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thumb|Matsumaezuke is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo.
In the Vinony graph
Within Vinony's link graph, Matsumaezuke is referenced by 6 other articles, and connects out to kombu, Japan and International Standard Book Number.
It sits within the topics Japanese pickles and Japanese seafood.
Its subject is documented across 8 Wikipedia language editions.
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- Matsumaezuke
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Encyclopedic overview
5 sectionsContents
- History
- Recipe
- See also
- Explanatory notes
- References
thumb|Matsumaezuke is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo.
It is made from dried and preserved seafood products from Hokkaidō. Surume (dried squid) and konbu are cut into thin strips with scissors, Kazunoko (herring roe) are broken up into small bits, with other ingredients added depending on recipe. The ingredients are cured in sweet soy sauce, or marinade of sake, soy sauce and mirin, for several days.
Excerpted from Wikipedia’s “Matsumaezuke” article, available under the CC BY-SA 4.0 licence.