Pollock roe: Difference between revisions
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== Etymology == |
== Etymology == |
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''Myeongnanjeot''({{lang|ko|명란젓}}) is a [[Compound (linguistics)|compound]] of ''myeong''({{lang|ko|명}}) + ''ran''({{lang|ko|란}}) + ''jeot''({{lang|ko|젓}}). The first letter ''myeong'' came from ''myeongtae''({{lang|ko|명태}}), the name for fresh [[Alaska pollock|pollock]]s in Korean. ''Ran'', also pronounced ''nan'', means " |
''Myeongnanjeot''({{lang|ko|명란젓}}) is a [[Compound (linguistics)|compound]] of ''myeong''({{lang|ko|명}}) + ''ran''({{lang|ko|란}}) + ''jeot''({{lang|ko|젓}}). The first letter ''myeong'' came from ''myeongtae''({{lang|ko|명태}}), the name for fresh [[Alaska pollock|pollock]]s in Korean. ''Ran'', also pronounced ''nan'', means "egg(roe)". [[Jeotgal|''Jeot'']] refers to salted/fermented food. |
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''Mentaiko''({{lang|ja|明太子}}) is also a [[Compound (linguistics)|compound]]. Although [[Alaska pollock|pollock]]s are called ''suketōdara''({{lang|ja|介党鱈}}) in Japanese, ''mentai''({{lang|ja|明太}}) here, borrowed from its Korean cognate ''myeongtae''({{lang|ko|명태}}), means [[Alaska pollock|pollock]]. ''Ko''({{lang|ja|子}}) means " |
''Mentaiko''({{lang|ja|明太子}}) is also a [[Compound (linguistics)|compound]]. Although [[Alaska pollock|pollock]]s are called ''suketōdara''({{lang|ja|介党鱈}}) in Japanese, ''mentai''({{lang|ja|明太}}) here, borrowed from its Korean [[Cognate (linguistics)|cognate]] ''myeongtae''({{lang|ko|명태}}), means [[Alaska pollock|pollock]]. ''Ko''({{lang|ja|子}}) means "child(roe)". |
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== History == |
== History == |
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=== Korea=== |
=== Korea=== |
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Koreans have been enjoying pollock roe since the [[Joseon]] era |
Koreans have been enjoying [[Alaska pollock|pollock]] roe since the [[Joseon]] era. One of the earliest mentions are from ''[[Seungjeongwon ilgi]]''(the Journal of the Royal Secretariat), where a 1652 entry stated "The management administration should be strictly interrogated for bringing in pollock roe instead of cod roe."<ref>{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3009090|title=A hit abroad, pollock roe is rallying at home|last=Cha|first=Sang-eun|date=12 September 2015|newspaper=[[JoongAng Ilbo|Korea Joongang Daily]]|access-date=16 December 2016}}</ref> Recipe for salted pollock roe is found in a 19th century cookbook, [[Siuijeonseo|''Siuijeonseo'']]. |
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=== Japan === |
=== Japan === |
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{{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, who was born in the city of [[Busan]], Korea during the [[Korea under Japanese rule|Japanese occupation]], adapted mentaiko to Japanese tastes in [[Fukuoka]] in 1949. The typical seasoning and flavor is different in Japan. |
{{nihongo|Toshio Kawahara|川原 俊夫|''Kawahara Toshio''}}, who was born in the city of [[Busan]], Korea during the [[Korea under Japanese rule|Japanese occupation]], adapted mentaiko to Japanese tastes in [[Fukuoka]] in 1949. The typical seasoning and flavor is different in Japan. |
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== Preparation and culinary use == |
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=== Korea === |
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Traditionally, ''myeongnanjeot'' was made before [[Dongzhi (solar term)|''dongji'']](winter solstice). Intact skeins of [[Alaska pollock|pollock]] roe are washed carefully with [[Saline water|salt water]], then [[Salting (food)|salted]] in a [[sokuri]](bamboo basket). The ratio of salt to roe ranges from less than 5:100 to more than 15:100. After 2-3 days, salted and drained roe is marinated (at least for a day) with fine [[Chili powder|gochutgaru]](chilli powder) and finely minced [[garlic]]. ''Myeongnanjeot'' is usually served with some drops of [[sesame oil]]. |
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''Myeongnanjeot'', raw, dried, and/or cooked, as itself is a common [[banchan]](side dish) and [[Anju (food)|anju]](food served with alcoholic beverages). It is also used in variety of dishes, such as [[Gyeran jjim|gyeranjjim]](steamed egg), [[Fried rice|bokkeumbap]](fried rice), and recently in [[Fusion cuisine|Korean-style Italian]] pasta dishes. |
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''Myeongnanjeot'' is a speciality of [[South Hamgyong Province]] of [[North Korea]], and [[Gangwon Province, South Korea|Gangwon Province]] and [[Busan]] of [[South Korea]]. |
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=== Japan=== |
=== 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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Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, ''[[Shūkan Bunshun]]''.<ref>{{cite news | first = Min-jeong (민정) | last = Ahn (안) | script-title=ko:일본인 좋아하는 밥반찬에 한국의 그것? | date = May 6, 2011 | url = http://m.jpnews.kr/a.html?uid=9808 |archiveurl=http://web.archive.org/web/20111122023626/http://jpnews.kr/sub_read.html?uid=9808 |archivedate=November 22, 2011 |deadurl=no | publisher = JPNews | accessdate=November 19, 2016 | language = Korean}}</ref><!--This is the Korean translation of the Japanese article. If you find a Japanese article, please cite it.--> |
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, ''[[Shūkan Bunshun]]''.<ref>{{cite news | first = Min-jeong (민정) | last = Ahn (안) | script-title=ko:일본인 좋아하는 밥반찬에 한국의 그것? | date = May 6, 2011 | url = http://m.jpnews.kr/a.html?uid=9808 |archiveurl=http://web.archive.org/web/20111122023626/http://jpnews.kr/sub_read.html?uid=9808 |archivedate=November 22, 2011 |deadurl=no | publisher = JPNews | accessdate=November 19, 2016 | 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== |
== See also == |
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* [[Tarako (food)]] |
* [[Tarako (food)]] |
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{{Portal|Korea|Food}} |
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== References == |
== References == |
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{{reflist}} |
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<references/> |
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== External links == |
== External links == |
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Revision as of 15:09, 19 December 2016
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Pollock roe, called mentaiko(明太子) in Japanese and myeongnanjeot(명란젓) in Korean, is salted roe of pollock. It is originated from Korea, and was introduced to Japan after World War II.
Etymology
Myeongnanjeot(명란젓) is a compound of myeong(명) + ran(란) + jeot(젓). The first letter myeong came from myeongtae(명태), the name for fresh pollocks in Korean. Ran, also pronounced nan, means "egg(roe)". Jeot refers to salted/fermented food.
Mentaiko(明太子) is also a compound. Although pollocks are called suketōdara(介党鱈) in Japanese, mentai(明太) here, borrowed from its Korean cognate myeongtae(명태), means pollock. Ko(子) means "child(roe)".
History
Korea
Koreans have been enjoying pollock roe since the Joseon era. One of the earliest mentions are from Seungjeongwon ilgi(the Journal of the Royal Secretariat), where a 1652 entry stated "The management administration should be strictly interrogated for bringing in pollock roe instead of cod roe."[1] Recipe for salted pollock roe is found in a 19th century cookbook, Siuijeonseo.
Japan
Toshio Kawahara (川原 俊夫, Kawahara Toshio), who was born in the city of Busan, Korea during the Japanese occupation, adapted mentaiko to Japanese tastes in Fukuoka in 1949. The typical seasoning and flavor is different in Japan.
Preparation and culinary use
Korea
Traditionally, myeongnanjeot was made before dongji(winter solstice). Intact skeins of pollock roe are washed carefully with salt water, then salted in a sokuri(bamboo basket). The ratio of salt to roe ranges from less than 5:100 to more than 15:100. After 2-3 days, salted and drained roe is marinated (at least for a day) with fine gochutgaru(chilli powder) and finely minced garlic. Myeongnanjeot is usually served with some drops of sesame oil.
Myeongnanjeot, raw, dried, and/or cooked, as itself is a common banchan(side dish) and anju(food served with alcoholic beverages). It is also used in variety of dishes, such as gyeranjjim(steamed egg), bokkeumbap(fried rice), and recently in Korean-style Italian pasta dishes.
Myeongnanjeot is a speciality of South Hamgyong Province of North Korea, and Gangwon Province and Busan of South Korea.
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.[2]
See also
References
- ^ Cha, Sang-eun (12 September 2015). "A hit abroad, pollock roe is rallying at home". Korea Joongang Daily. Retrieved 16 December 2016.
- ^ Ahn (안), Min-jeong (민정) (May 6, 2011). 일본인 좋아하는 밥반찬에 한국의 그것? (in Korean). JPNews. Archived from the original on November 22, 2011. Retrieved November 19, 2016.
{{cite news}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)
External links
Media related to Mentaiko at Wikimedia Commons
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