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.
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. The name "Matsumae zuke" did not originate then, and the dish was simply called or . The "Matsumaezuke" nickname was coined in the Shōwa era, and though originally a squid and kelp only preserve, a type adding kazunoko (herring roe) began to circulate around Showa 3 (1929).
The same government research body in earlier published books provided a different account, stating that the matsumaezuke, "as a chinmi whose recipe was held as secret 'not to leave its gates', was endeared to the successive daimyo lords of the Matsumae feudal clan".
Alternately, Yamagata-ya of Hakodate which lays claim to matsumae zuke explains that this was something "made at home in the southern Hokkaido region, as a salted pickle overnight", but the company founder changed it to a soy sauce pickling recipe and marketed as a product in Showa 13 (1938). The item would eventually gain name recognition nationwide.
In the 1950s, Japan's herring fisheries collapsed, and with the scarcity, and by the mid 1960s and thereafter, kazunoko became more of an "expensive delicacy" item nicknamed "yellow diamond", though it continues to be used.
As for the naming, it has been observed that the Hokkaido produce which is ma-kombu (sweet kelp) went by the nickname [1] (or simply) and consequently this and other dishes which used kelp often had "Matsumae~" prefixed upon its name (e.g. Matsumaezushi, Matumaeni, Matsumaemushi, Matsumaemaki).
A soy sauce on the sweet-side, or a marinade blending soy sauce with (sweet) mirin are said to be used.[2]
Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper:
Although use of carrots is not universal, some dictionary references list carrot or or daikon radish.