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 [[Alaska pollock|pollock]] and [[Pacific cod|cod]] is a common ingredient in [[Japanese cuisine]]. Mentaiko originated from Korea, and was introduced to Japan after the [[World War II]]. {{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, who was born in city of Pusan |
{{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 Korea, and was introduced to Japan after the [[World War II]]. {{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, who was born in the city of Pusan, Korea during the Japanese occupation, adapted mentaiko to Japanese tastes in Fukuoka in 1949. 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]]. |
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 20:54, 2 July 2016
Mentaiko (明太子) is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from Korea, and was introduced to Japan after the World War II. Toshio Kawahara (川原 俊夫, Kawahara Toshio), who was born in the city of Pusan, Korea during the Japanese occupation, adapted mentaiko to Japanese tastes in Fukuoka in 1949. 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.
Recently in Japan, mentaiko pasta has become very common and popular. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti. Thin strips of Nori are often sprinkled on top.
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[1]
See also
References
- ^ Ahn (안), Min-jeong (민정) (2011-05-06). 일본인 좋아하는 밥반찬에 한국의 그것?. JPNews (in Korean). Retrieved 2011-12-08.
