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 [[pollock]], and is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''[[myeongran]] [[jeot]] (명란젓)'' of [[Korean cuisine]]<ref>{{ko icon}} [http://news.nate.com/view/20101214n26574 일본 후쿠오카에서 한식세계화 가능성을 엿보다]</ref> and was introduced to Japan after the [[Russo-Japanese War]]. Kawahara Toshio, a [[Busan]]-born Japanese, adapted [[Korea]]n mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived from the [[Korean language|Korean]] word for {{nihongo|Alaska [[pollock]]||mentai|''명태'' : ''myeongtae'' in Korean}} and the Japanese word for {{nihongo|"child"|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]]<ref>{{ko icon}} [http://news.nate.com/view/20101214n26574 일본 후쿠오카에서 한식세계화 가능성을 엿보다]</ref> and was introduced to Japan after the [[Russo-Japanese War]]. {{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, a [[Busan]]-born Japanese, adapted [[Korea]]n mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived from the [[Korean language|Korean]] word for {{nihongo|Alaska [[pollock]]||mentai|''명태'' : ''myeongtae'' in Korean}} and the Japanese word for {{nihongo|"child"|子|ko}}. The typical seasoning and flavor is slightly different in Japan. |
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Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[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 product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. |
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [[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 product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. |
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Revision as of 15:06, 15 November 2011
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[1] and was introduced to Japan after the Russo-Japanese War. Toshio Kawahara (川原 俊夫, Kawahara Toshio), a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived from the Korean word for Alaska pollock (mentai, 명태 : myeongtae in Korean) and the Japanese word for "child" (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 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 product of the Hakata ward of Fukuoka City.
See also
