Pollock roe: Difference between revisions
No edit summary |
No edit summary |
||
| Line 4: | Line 4: | ||
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]]. |
||
Japanese style mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, [[:ja:週刊文春| |
Japanese style mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, [[:ja:週刊文春|Shūkan Bunshun]].<ref>{{cite news | first = Min-jeong (민정) | last = Ahn (안) | title = 일본인 좋아하는 밥반찬에 한국의 그것? | date = 2011-05-06 | url = http://jpnews.kr/sub_read.html?uid=9808 | work = JPNews | accessdate = 2011-12-08 | language = Korean}}</ref><!--This is the Korean translation of the Japanese article. If you find a Japanese article, please cite it.--> |
||
==See also== |
==See also== |
||
Revision as of 10:54, 24 January 2012
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.
Japanese style mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[2]
See also
{{{inline}}}
References
- ^ Template:Ko icon 일본 후쿠오카에서 한식세계화 가능성을 엿보다
- ^ Ahn (안), Min-jeong (민정) (2011-05-06). "일본인 좋아하는 밥반찬에 한국의 그것?". JPNews (in Korean). Retrieved 2011-12-08.
