Pollock roe: Difference between revisions
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[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
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{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of the [[pollock]], and is one of the common ingredients used in [[Japanese cuisine]]. Mentaiko originated in [[Korea]] and was brought to Japan after Japanese colonists in Korea were repatriated after the [[Second World War]]. The name is derived from the [[Korean language|Korean]] word for Alaska [[pollock]] |
{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of the [[pollock]], and is one of the common ingredients used in [[Japanese cuisine]]. Mentaiko originated in [[Korea]] and was brought to Japan after Japanese colonists in Korea were repatriated after the [[Second World War]]. The name is derived from the [[Korean language|Korean]] word for {{nihongo|Alaska [[pollock]]|明太|mentai|''myong tae'' in Korean}} and the Japanese word for {{nihongo|"child"|子|ko}}. The typical seasoning and flavour is slightly different in Japan. |
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Mentaiko is made in a variety of flavours and colours and is available at all airports and main train stations in Fukuoka. It is usually eaten with [[rice]] but is also enjoyed by itself with [[sake]]. One of the common varieties is {{nihongo|spicy mentaiko|辛子明太子|karashi mentaiko}}. |
Mentaiko is made in a variety of flavours and colours and is available at all airports and main train stations in Fukuoka. It is usually eaten with [[rice]] but is also enjoyed by itself with [[sake]]. One of the common varieties is {{nihongo|spicy mentaiko|辛子明太子|karashi mentaiko}}. |
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Revision as of 14:04, 28 June 2007
Mentaiko (明太子) is the marinated roe of the pollock, and is one of the common ingredients used in Japanese cuisine. Mentaiko originated in Korea and was brought to Japan after Japanese colonists in Korea were repatriated after the Second World War. The name is derived from the Korean word for Alaska pollock (明太, mentai, myong tae in Korean) and the Japanese word for "child" (子, ko). The typical seasoning and flavour is slightly different in Japan.
Mentaiko is made in a variety of flavours and colours and is available at all airports and main train stations in Fukuoka. It is usually eaten with rice but is also enjoyed by itself with sake. One of the common varieties is spicy mentaiko (辛子明太子, karashi mentaiko).
It is a famous product of the Hakata ward of Fukuoka City, and is sold as a souvenir at Hakata Station. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe.