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.
History
There are conflicting claims as to the evolution of the dish.
According to the publication from the ex-MITI governmental research body (1987), matsumaezuke developed naturally within the Matsumae domain in Ezo (Ainu country), among the immigrating wajin populace (non-native mainland Japanese), using dried squid (surume) and kombu kelp, which were the locally abundant trade commodities. It can probably be dated to around the Kansei era (1789-1801), when kitamae ships began to bring readily available supplies of soy sauce, etc., into the area. (or simply
Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available
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