Hokkaido Style Squid, Kelp, and Roe Pickle
This kaisen matsumaezuke seafood pickle follows the traditional Donan region recipe from Hokkaido, pairing surume squid and kombu kelp in a soy sauce marinade, enriched with Hokkaido scallop and ikura salmon roe plus snow crab and herring roe for a richer, more festive style than the classic version.
A Sake Snack and Rice Topping for Izakaya Menus
Matsumaezuke is traditionally served as a sakana with sake or spooned over rice, making this kaisen style pickle a natural fit for izakaya small plates and rice bowl programs on SF Bay Area restaurant menus.
