Pollock roe: Difference between revisions
No edit summary |
WhisperToMe (talk | contribs) |
||
| Line 5: | Line 5: | ||
==See also== |
==See also== |
||
{{Portalbox|Japan|Food}} |
|||
{{Commons category|Mentaiko}} |
{{Commons category|Mentaiko}} |
||
* [[Jeotgal]] |
* [[Jeotgal]] |
||
Revision as of 14:32, 17 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
{{{inline}}}
