Dish

Matsumaezuke

Matsumaezuke is made by pickling a variety of seafood, including squid, shrimp, and sea urchin, in a mixture of soy sauce, mirin, and sake. The pickling process gives the seafood a sweet and salty flavor that is unique to this dish. Matsumaezuke is commonly served as a side dish with rice or as a topping for sushi.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pickling

Origins and history

Matsumaezuke originated in the Matsumae domain in Hokkaido, Japan, where it was served as a delicacy for the ruling class. Today, it is a popular side dish in Japanese cuisine.

Dietary considerations

Matsumaezuke is not suitable for vegetarians or those with seafood allergies.

Variations

There are many variations of matsumaezuke, with different combinations of seafood and seasonings. Some recipes also call for the addition of vegetables, such as cucumber or daikon radish.

Presentation and garnishing

Matsumaezuke is traditionally served in a small dish or bowl, and can be garnished with sesame seeds or chopped scallions.

Tips & Tricks

To make matsumaezuke, be sure to use high-quality seafood and to pickle it for the appropriate amount of time to achieve the desired flavor and texture.

Side-dishes

Matsumaezuke is commonly served as a side dish with rice or as a topping for sushi. It pairs well with other Japanese dishes, such as miso soup or tempura.