Pollock roe: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
[[Image:Mentaiko.jpg|right|thumb|Mentaiko]] |
||
{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[pollock]], and is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''myeongran [[jeot]] (명란젓)'' of [[Korean cuisine]] and was introduced to Japan after the [[World War II|Second World War]]. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived{{Fact|date=October 2007}} from the [[Korean language|Korean]] word for {{nihongo|Alaska [[pollock]]|明太|mentai|''명태'' : ''myeongtae'' in Korean}} and the Japanese word for {{nihongo|"egg"|子|ko}}. The typical seasoning and flavor is slightly different in Japan. |
{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[pollock]], and is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''myeongran [[jeot]] (명란젓)'' of [[Korean cuisine]] and was introduced to Japan after the [[World War II|Second World War]]. Kawahara Toshio, a [[Busan]]-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived{{Fact|date=October 2007}} from the [[Korean language|Korean]] word for {{nihongo|Alaska [[pollock]]|明太|mentai|''명태'' : ''myeongtae'' in Korean}} and the Japanese word for {{nihongo|"egg"|子|ko}}. The typical seasoning and flavor is slightly different in Japan. |
||
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[rice]] called [[ |
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[rice]] called [[onigiri]], but is also enjoyed by itself with [[sake]]. A common variety is {{nihongo|spicy mentaiko|辛子明太子|karashi mentaiko}}. |
||
It is a famous product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. One of the original manufacturers, Fukuya based in [[Nakasu]], is the largest producer of mentaiko{{Fact|date=October 2007}}. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe{{Fact|date=October 2007}}. |
It is a famous product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. One of the original manufacturers, Fukuya based in [[Nakasu]], is the largest producer of mentaiko{{Fact|date=October 2007}}. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe{{Fact|date=October 2007}}. |
||
Revision as of 08:35, 20 February 2009
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Second World War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived[citation needed] from the Korean word for Alaska pollock (明太, mentai, 명태 : myeongtae in Korean) and the Japanese word for "egg" (子, ko). The typical seasoning and flavor is slightly different in Japan.
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with rice called onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko).
It is a famous product of the Hakata ward of Fukuoka City. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko[citation needed]. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe[citation needed].
See also
References
 |