Matsumaezuke

Matsumaezuke (松前 saltaけ) abinci ne mai laushi na busassun squid da kelp, asalin Hokkaido, Japan, wanda ake kira da sunan dangin Matsumae wanda ya taɓa mulkin yankin, wanda aka sani da Ezo.

An yi shi daga busasshen kayan abincin teku da aka adana daga Hokkaidō. Surume (busasshen squid) da konbu an yanke su a cikin ɓangarorin bakin ciki tare da almakashi, Kazunoko ( roe roe ) an tarwatsa su cikin ƙananan ƙananan, tare da sauran sinadaran da aka kara dangane da girke-girke. Ana warke sinadaran a cikin soya miya mai dadi, ko marinade na sake, soya miya da mirin, na kwanaki da yawa.

 Tarihi 
Akwai da'awar cin karo da juna game da juyin halittar tasa.

Kamar yadda aka buga daga tsohuwar ƙungiyar MITI na gwamnati  (1987), matsumaezuke ya haɓaka ta halitta a cikin yankin Matsumae a cikin Ezo (ƙasar Ainu), a cikin ƙauran wajin yawan jama'a (waɗanda ba 'yan asalin ƙasar Jafananci ba), ta amfani da busassun squid ( surume ) da kombu kelp, waɗanda sune samfuran kasuwanci da yawa a cikin gida. Yana iya yiwuwa a yi kwanan watan a kusa da zamanin Kansei (1789-1801),  lokacin da jiragen ruwa kitamae suka fara kawo kayan miya na soya miya, da sauransu, a cikin yankin.  Sunan "Matsumae zuke" bai samo asali ba a lokacin, kuma ana kiran tasa kawai kobuika  ko ika no shōyu zuke  . An sanya sunan laƙabi na "Matsumaezuke" a zamanin Shōwa, kuma ko da yake asalin squid da kelp ne kawai ke adanawa, wani nau'in ƙara kazunoko (roe herring) ya fara yaduwa a kusa da Showa 3 (1929). 

Hukumar bincike guda ɗaya ta gwamnati a cikin littattafan da aka buga a baya ta ba da wani asusun daban, inda ta bayyana cewa matsumaezuke, "a matsayin chinmi wanda aka gudanar da girke-girkensa a matsayin sirri 'kar a bar ƙofofinsa', an ƙaunaci sarakunan daimyo na Matsumae feudal dangi".  

A madadin haka, Yamagata-ya na Hakodate wanda ke da'awar ganso  matsumae zuke ya bayyana cewa wannan wani abu ne "wanda aka yi a gida a yankin kudancin Hokkaido, a matsayin wani abincin gishiri na dare", amma wanda ya kafa kamfanin ya canza shi zuwa girke-girke na soya sauce kuma an sayar da shi azaman samfurin a Showa 13 13).  Abun zai ƙara samun amincewar suna a cikin ƙasa baki ɗaya.

A cikin 1950s, kamun kifi na Japan ya rushe, kuma tare da ƙarancinsa, kuma a tsakiyar 1960s da kuma bayan haka, kazunoko ya zama abu mai "tsada mai tsada" mai lakabi "lu'u lu'u-lu'u",   ko da yake ana ci gaba da amfani da shi.

Amma game da suna, an lura cewa samfurin Hokkaido wanda shine ma-kombu ( mai dadi kelp ) ya tafi da sunan barkwanci Matsumae kombu   (ko kuma kawai Matsumae   ) kuma saboda haka wannan da sauran jita-jita da aka yi amfani da su akai-akai akan "kelpmae" sau da yawa. Matsumaezushi, Matumaeni, Matsumaemushi, Matsumaemaki ). 

 Girke-girke 
An ce za a yi amfani da miya na waken soya a gefen zaki,  ko marinade mai gauraya waken soya da (mai dadi) mirin . 

A zamanin yau, akwai Matsumae zuke sets ko kits (precut squid and kelp) samuwa  don sauƙin shiri, amma don ƙirƙirar daga karce, a ƙasa akwai girke-girke na gida da aka buga a jarida: 

 Dole ne a jika kazunoko a cikin ruwan gishiri mai tsarma kafin dare.
 Ya kamata a tsaftace busasshen squid da kombu ta hanyar sponging kowane tarkace ta amfani da rigar rigar (tawul ɗin takarda da aka daskare da sake), sannan a yanka a cikin ribbons masu kyau ta amfani da almakashi na kicin . Ana raba kazunoko zuwa guntu kafin a kara. Idan ana amfani da karas ya kamata a julienned .
 Danka da laushi da yanke squid, da kuma haɗuwa da sauran sinadaran a cikin marinade da aka yi daga sake, soya sauce, da mirin mai zafi don tafasa kuma a sanyaya.
 A ajiye a cikin firiji, yana motsawa sau da yawa kowace rana. Shirye don yin hidima bayan kamar kwanaki 3.

Ko da yake amfani da karas  ba na duniya ba ne, wasu nassoshi ƙamus sun lissafa karas ko  ko daikon radish . {{Refn|Okuyma ya lissafa"kelp, busasshen squid, daikon, kazunoko, yuzu bawo" a matsayin sinadari.  Tai ( bream na teku, a cikin nau'in sashimi) wani lokaci ana haɗe shi.  .

Baya ga dandano da laushi, kombu yana ƙara ɗanɗano ɗanɗano da ake ganin kyawawa da lafiya, kuma ko da yake ana amfani da ma-kombu mai inganci na al'ada  madadin da aka ba da shawarar shi ne haɗa wani nau'in kelp da aka mucusy sani da  .  

 Duba kuma 

 chinmi – Japanese term referring to rare food delicacies
  - Squid and carrots. Alternative claim is that this was the original recipe which later became matsumaezuke
 Namasu (Food) - kōhaku namasu (紅白なます), a carrots and daikon osechi

 manazarta 

Rukuni:Shafuka masu fassarorin da ba'a duba ba