Pollock roe: Difference between revisions
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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}}. |
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==See also== |
==See also== |
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{{Commonscat|Mentaiko}} |
{{Commonscat|Mentaiko}} |
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Revision as of 11:39, 2 September 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].
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