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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 [[Alaska pollock|pollock]] and [[Pacific cod|cod]] is a common ingredient in [[Japanese cuisine]]. Mentaiko |
{{nihongo|'''Mentaiko'''|明太子}} is the marinated [[roe]] of [[Alaska pollock|pollock]] and [[Pacific cod|cod]] is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from ''myeongnan jeot''<ref>{{korean|hangul=명란젓|hanja=明卵젓|rr=Myeongnanjeot}}. <!--단어 '명란젓'의 올바른 로마자 표기는 그 발음 [명난젇]과 대응하여야 한다.--></ref> 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.{{Citation needed|date=June 2013}} The typical seasoning and flavor is 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]]. |
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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.--> |
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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Revision as of 14:57, 27 August 2014
Mentaiko (明太子) is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from myeongnan jeot[1] of Korean cuisine[2] 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.[citation needed] The typical seasoning and flavor is 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.[3]
See also
References
- ^ Korean: 명란젓; Hanja: 明卵젓; RR: Myeongnanjeot.
- ^ 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.
