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]]. {{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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{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[pollock]], and is a common ingredient in [[Japanese cuisine]]. |
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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 |
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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Japanese style mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, |
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.--> |
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==See also== |
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{{Portalbox|Japan|Food}} |
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{{Commons category|Mentaiko}} |
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* [[Jeotgal]] |
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== References == |
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<references/> |
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{{Roe}} |
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[[Category:Japanese seafood]] |
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[[Category:Korean cuisine]] |
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[[Category:Roe]] |
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[[es:Mentaiko]] |
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[[ko:명란젓]] |
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[[it:Mentaiko]] |
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[[he:מנטאיקו]] |
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[[ja:辛子明太子]] |
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Revision as of 09:35, 2 July 2012
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient inJapanese 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 Alaskapollock (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 isspicy 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.
