A soy sauce on the sweet-side, 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: • The kazunoko must be soaked in dilute saltwater beforehand, overnight. • The dried squid and kombu should be cleaned by sponging off any debris using wet cloth (paper towel dampened with sake), then cut into fine ribbons using
kitchen scissors. The kazunoko are broken up into bits before adding. If carrots are used they should be
julienned. • Moisten and soften the cut squid, and blend with other ingredients in a marinade made from sake, soy sauce, and mirin heated to boil and cooled off. • Keep refrigerated, stirring several times per day. Ready to serve after about 3 days. Although use of carrots is not universal, some dictionary references list carrot or
daikon radish. {{Refn|Okuyma lists"kelp, dried squid, daikon, kazunoko,
yuzu peel" as an ingredient. A
tai (
sea bream, in sashimi form) is sometimes blended.。 In addition to the flavor and texture, the kombu adds a slimy viscosity considered desirable and healthy, and though traditionally high quality
ma-kombu is to be used a suggested trending alternative is to admix a more species of kelp known as . == See also ==