Pollock roe: Difference between revisions

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{{Infobox Chinese/Header
{{multiple image
| title = Pollock roe
| direction = vertical
⚫
| pic = Myeongnanjeot (pollock roe) 4.jpg
| width = 200
⚫
| header = pollock roe
⚫
| image1 = Myeongnanjeot (salted pollock roe).jpg
⚫
| caption1 = Korean '''myeongnanjeot'''
| image2 = Mentaiko.jpg
| caption2 = Japanese '''mentaiko'''
}}
}}
{{Infobox Chinese/Korean

| korean_header = Korean name (pollock roe)
⚫
''Pollock roe'', the salted [[roe]] of [[Alaska pollock]], is a popular culinary ingredient in [[Japan]], [[Korea]], and [[Russia]]. In Korea, the roe of [[Alaska pollock]] is traditionally called '''''myeongnan'''''({{lang|ko|명란}}), and the salted roe is called '''''myeongnanjeot'''''({{lang|ko|명란젓}}). The food was introduced to [[Japan]] after [[World War II]], and is called '''''mentaiko'''''({{lang|ja|明太子}}) in Japanese. The milder, less spicy version is called '''''[[Tarako (food)|"tarako"]]'''''({{lang|ja|鱈子}}) in Japan. In Russian, it is called '''''ikra mintaya'''''({{lang|ru|икра минтая}}).
| hangul = 명란
| hanja = {{linktext|明|卵}}
| rr = myeongnan
| mr = myŏngnan
⚫
| lk = pollock roe
}}
{{Infobox Chinese/Korean
| korean_header = Korean name (salted pollock roe)
| hangul = 명란젓
| hanja = {{linktext|明|卵}}젓
⚫
| rr = myeongnanjeot
| mr = myŏngnanjŏt
| lk = pollock roe [[jeotgal]]
}}
{{Infobox Chinese/Japanese
| japanese_header = Japanese name (pollock roe)
| kanji = 明太子
| kana = めんたいこ
| revhep = mentaiko
}}
{{Infobox Chinese/Japanese
| japanese_header = Japanese name (spicy pollock roe)
| kanji = 辛子明太子
| kana = からしめんたいこ
| revhep = karashi mentaiko
}}
{{Infobox Chinese/Japanese
| japanese_header = Japanese name (mild pollock roe)
| kanji = 鱈子
| kana = たらこ
| revhep = [[tarako]]
}}
{{Infobox Chinese/Russian
| russian_header = Russian name
| rus = икра минтая
| rusr = ikra mintaya
}}
{{Infobox Chinese/Footer}}
⚫
''Pollock roe'', the salted [[roe]] of [[Alaska pollock]], is a popular culinary ingredient in [[Japan]], [[Korea]], and [[Russia]]. In Korea, the roe of [[Alaska pollock]] is traditionally called '''''myeongnan'''''({{lang|ko|명란}}), and the salted roe is called '''''myeongnanjeot'''''({{lang|ko|명란젓}}). The food was introduced to [[Japan]] after [[World War II]], and is called '''''mentaiko'''''({{lang|ja|明太子}}) in Japanese. The milder, less spicy version is called '''''[[Tarako (food)|tarako]]'''''({{lang|ja|鱈子}}) in Japan. In Russian, it is called '''''ikra mintaya'''''({{lang|ru|икра минтая}}).


== Etymology ==
== Etymology ==
Line 46: Line 80:


== Gallery ==
== Gallery ==
<gallery mode=packed heights=150px>
<gallery>
File:Myeongnanjeot (salted pollock roe).jpg|''myeongnanjeot''
File:Mentaiko.jpg|''mentaiko''
File:Myeongnanjeot (pollock roe).jpg|''myeongnanjeot''
File:Myeongnanjeot (pollock roe).jpg|''myeongnanjeot''
File:Myeongnanjeot (pollock roe) in a market.jpg|''myeongnanjeot'' in a market
File:Myeongnanjeot (pollock roe) in a market.jpg|''myeongnanjeot'' in a market

Revision as of 08:07, 10 January 2017

Pollock roe
Korean name (pollock roe)
Hangul
명란
Hanja
Literal meaningpollock roe
Revised Romanizationmyeongnan
McCune–Reischauermyŏngnan
Korean name (salted pollock roe)
Hangul
명란젓
Hanja
Literal meaningpollock roe jeotgal
Revised Romanizationmyeongnanjeot
McCune–Reischauermyŏngnanjŏt
Japanese name (pollock roe)
Kanji明太子
Kanaめんたいこ
Transcriptions
Revised Hepburnmentaiko
Japanese name (spicy pollock roe)
Kanji辛子明太子
Kanaからしめんたいこ
Transcriptions
Revised Hepburnkarashi mentaiko
Japanese name (mild pollock roe)
Kanji鱈子
Kanaたらこ
Transcriptions
Revised Hepburntarako
Russian name
Russianикра минтая
Romanizationikra mintaya

Pollock roe, the salted roe of Alaska pollock, is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe of Alaska pollock is traditionally called myeongnan(명란), and the salted roe is called myeongnanjeot(명란젓). The food was introduced to Japan after World War II, and is called mentaiko(明太子) in Japanese. The milder, less spicy version is called tarako(鱈子) in Japan. In Russian, it is called ikra mintaya(икра минтая).

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 Alaska 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 Alaska pollocks are called suketōdara(介党鱈) in Japanese, mentai(明太) here, borrowed from its Korean cognate myeongtae(명태), means Alaska pollock. Ko(子) means "child" (or in this case, roe).

Ikra(икра) means "roe" and mintaya(минтая) is the singular genitive form of mintay(минтай), which means Alaska pollock. The word mintay(минтай) derived from its Korean cognate, myeongtae(명태).

History

Korea

Koreans have been enjoying pollock roe since the Joseon era. One of the earliest mentions are from Seungjeongwon ilgi (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 Alaska 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 for at least a day with fine gochutgaru (chilli powder) and finely minced garlic. Myeongnanjeot is usually served with some drops of sesame oil.

Myeongnanjeot, whether raw, dried, and/or cooked, is a common banchan (side dish) and anju (food served with alcoholic beverages). It is also used in a variety of dishes, such as gyeranjjim (steamed egg), bokkeumbap (fried rice), and recently in Korean-style Italian pasta dishes.

Myeongnanjeot is a specialty 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]

Russia

In Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned.

Gallery

  • myeongnanjeot
    myeongnanjeot
  • mentaiko
    mentaiko
  • myeongnanjeot
    myeongnanjeot
  • myeongnanjeot in a market
    myeongnanjeot in a market
  • packed mentaiko
    packed mentaiko
  • vacumm-packed myeongnanjeot
    vacumm-packed myeongnanjeot
  • pollock roe spread
    pollock roe spread
  • baked mentaiko
    baked mentaiko
  • mentaiko in bento
    mentaiko in bento
  • myeongnnanjeot in jjigae
    myeongnnanjeot in jjigae
  • mentaiko chazuke
    mentaiko chazuke
  • mentaiko spaghetti
    mentaiko spaghetti
  • myeongnanjeot pizza
    myeongnanjeot pizza

See also

References

  1. ^ Cha, Sang-eun (12 September 2015). "A hit abroad, pollock roe is rallying at home". Korea Joongang Daily. Retrieved 16 December 2016.
  2. ^ 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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