Pollock roe: Difference between revisions

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| hangul = 명란젓
| hangul = 명란젓
| hanja = {{linktext|明|卵}}젓
| hanja = {{linktext|明|卵}}젓
| rr = myeongnanjeot
| rr = myeongnan-jeot
| mr = myŏngnanjŏt
| mr = myŏngnan-chŏt
| lk = pollock roe [[jeotgal]]
| lk = pollock roe [[jeotgal]]
}}
}}
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}}
}}
{{Infobox Chinese/Footer}}
{{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}}).
''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 '''''myeongnan-jeot''''' ({{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 ==
''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 [[Alaska pollock]]s in Korean. ''Ran'', also pronounced ''nan'', means "egg (roe)". [[Jeotgal|''Jeot'']] refers to salted/fermented food.
''Myeongnan-jeot'' ({{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 [[Alaska pollock]]s in Korean. ''Ran'', also pronounced ''nan'', means "egg (roe)". [[Jeotgal|''Jeot'']] refers to salted/fermented food.


''Mentaiko'' ({{lang|ja|明太子}}) is also a [[Compound (linguistics)|compound]]. Although [[Alaska 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]]. ''Ko'' ({{lang|ja|子}}) means "child" (or in this case, roe).
''Mentaiko'' ({{lang|ja|明太子}}) is also a [[Compound (linguistics)|compound]]. Although [[Alaska 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]]. ''Ko'' ({{lang|ja|子}}) means "child" (or in this case, roe).
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=== Korea ===
=== Korea ===
Traditionally, ''myeongnanjeot'' was made before [[Dongzhi (solar term)|''dongji'']] (winter solstice). Intact skeins of [[Alaska 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 for at least a day with fine [[Chili powder|gochutgaru]] (chilli powder) and finely minced [[garlic]]. ''Myeongnanjeot'' is usually served with some drops of [[sesame oil]].
Traditionally, ''myeongnan-jeot'' was made before [[Dongzhi (solar term)|''dongji'']] (winter solstice). Intact skeins of [[Alaska 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 for at least a day with fine [[Chili powder|gochutgaru]] (chilli powder) and finely minced [[garlic]]. ''myeongnan-jeot'' 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)|anju]] (food served with alcoholic beverages). It is also used in a variety of dishes, such as ''[[gyeran-jjim]]'' (steamed egg), ''[[bokkeum-bap]]'' (fried rice), and recently in [[Fusion cuisine|Korean-style Italian]] pasta dishes.
''Myeongnan-jeot'', whether raw, dried, and/or cooked, is a common [[banchan]] (side dish) and [[Anju (food)|anju]] (food served with alcoholic beverages). It is also used in a variety of dishes, such as ''[[gyeran-jjim]]'' (steamed egg), ''[[bokkeum-bap]]'' (fried rice), and recently in [[Fusion cuisine|Korean-style Italian]] pasta dishes.


''Myeongnanjeot'' is a specialty of [[South Hamgyong Province]] of [[North Korea]], and [[Gangwon Province, South Korea|Gangwon Province]] and [[Busan]] of [[South Korea]].
''Myeongnan-jeot'' is a specialty of [[South Hamgyong Province]] of [[North Korea]], and [[Gangwon Province, South Korea|Gangwon Province]] and [[Busan]] of [[South Korea]].


=== Japan===
=== Japan===
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== Gallery ==
== Gallery ==
<gallery>
<gallery>
File:Myeongnanjeot (salted pollock roe).jpg|''myeongnanjeot''
File:Myeongnanjeot (salted pollock roe).jpg|''myeongnan-jeot''
File:Mentaiko.jpg|''mentaiko''
File:Mentaiko.jpg|''mentaiko''
File:Myeongnanjeot (pollock roe).jpg|''myeongnanjeot''
File:Myeongnanjeot (pollock roe).jpg|''myeongnan-jeot''
File:Myeongnanjeot (pollock roe) in a market.jpg|''myeongnanjeot'' in a market
File:Myeongnanjeot (pollock roe) in a market.jpg|''myeongnan-jeot'' in a market
File:Mentaiko from a Fish Market in Fukuoka.jpg|packed ''mentaiko''
File:Mentaiko from a Fish Market in Fukuoka.jpg|packed ''mentaiko''
File:Vacuum-packed myeongnanjeot (pollock roe).jpg|vacumm-packed ''myeongnanjeot''
File:Vacuum-packed myeongnanjeot (pollock roe).jpg|vacumm-packed ''myeongnan-jeot''
File:Alaska pollock roe Russia.jpg|pollock roe spread
File:Alaska pollock roe Russia.jpg|pollock roe spread
File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg|baked ''mentaiko''
File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg|baked ''mentaiko''
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File:Mentaiko Chazuke (15442101167).jpg|''mentaiko'' ''chazuke''
File:Mentaiko Chazuke (15442101167).jpg|''mentaiko'' ''chazuke''
File:Mentaiko spaghetti by kaex0r.jpg|''mentaiko'' spaghetti
File:Mentaiko spaghetti by kaex0r.jpg|''mentaiko'' spaghetti
File:Myeongnanjeot pizza (pollock roe).jpg|''myeongnanjeot'' pizza
File:Myeongnanjeot pizza (pollock roe).jpg|''myeongnan-jeot'' pizza
</gallery>
</gallery>


Revision as of 12:02, 30 March 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 Romanizationmyeongnan-jeot
McCune–Reischauermyŏngnan-chŏt
Japanese name (salted pollock roe)
Kanji明太子
Kanaめんたいこ
Transcriptions
Revised Hepburnmentaiko
Japanese name (spicy salted pollock roe)
Kanji辛子明太子
Kanaからしめんたいこ
Transcriptions
Revised Hepburnkarashi mentaiko
Japanese name (mild salted pollock roe)
Kanji鱈子
Kanaたらこ
Transcriptions
Revised Hepburntarako
Russian name (salted pollock roe)
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 myeongnan-jeot (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

Myeongnan-jeot (명란젓) is a compound of myeong (명) + ran (란) + jeot (젓). The first letter myeong came from myeongtae (명태), the name for 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, myeongnan-jeot 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. myeongnan-jeot is usually served with some drops of sesame oil.

Myeongnan-jeot, 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 gyeran-jjim (steamed egg), bokkeum-bap (fried rice), and recently in Korean-style Italian pasta dishes.

Myeongnan-jeot 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

  • myeongnan-jeot
    myeongnan-jeot
  • mentaiko
    mentaiko
  • myeongnan-jeot
    myeongnan-jeot
  • myeongnan-jeot in a market
    myeongnan-jeot in a market
  • packed mentaiko
    packed mentaiko
  • vacumm-packed myeongnan-jeot
    vacumm-packed myeongnan-jeot
  • 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
  • myeongnan-jeot pizza
    myeongnan-jeot 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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