Pollock roe

Pollock roe

Alternative names	Myeongnan, myeongnan-jeot, mentaiko, ikra mintaya
Type	Jeotgal
Course	Banchan
Place of origin	Korea
Main ingredients	roe of Alaska pollock
Media: Pollock roe

Regional names
Korean name (pollock roe)
Hangul	명란
Hanja	明卵
Literal meaning	pollock roe
Revised Romanization	myeongnan
McCune–Reischauer	myŏngnan
Korean name (salted pollock roe)
Hangul	명란젓
Hanja	明卵젓
Literal meaning	pollock roe jeotgal
Revised Romanization	myeongnan-jeot
McCune–Reischauer	myŏngnan-chŏt
Japanese name (salted pollock roe)
Kanji	明太子
Kana	めんたいこ
Transcriptions Revised Hepburn mentaiko
Japanese name (spicy salted pollock roe)
Kanji	辛子明太子
Kana	からしめんたいこ
Transcriptions Revised Hepburn karashi mentaiko
Japanese name (mild salted pollock roe)
Kanji	鱈子
Kana	たらこ
Transcriptions Revised Hepburn tarako
Russian name (salted pollock roe)
Russian	икра минтая
Romanization	ikra mintaya

Pollock roe or is the roe of Alaska pollock (Gadus chalcogrammus). Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. In Korea, pollock roe is called myeongnan (명란), while the salted roe dish is called myeongnan-jeot (명란젓), being considered a type of jeotgal (salted seafood). The food was introduced to Japan after World War II, and is called mentaiko (明太子) in Japanese. In Russia, it is called ikra mintaya (икра минтая).

Names

The Korean word myeongnan (명란) means pollock roe as myeong (명) came from myeongtae (명태), the Korean word for Alaska pollocks, and ran (란), also pronounced nan, means "egg (roe)". As jeot (젓) is a category of salted seafood, the compound myeongnan-jeot (명란젓) refers to salted pollock roe.

The Japanese word 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), refers to Alaska pollock. Ko (子) is the Japanese word for "child (roe)".

The Russian word ikra (икра) means "roe" and mintaya (минтая) is the singular genitive form of mintay (минтай), which means Alaska pollock. The word also 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." 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. The milder, less spicy version is called tarako (鱈子) 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.

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

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

See also

• Tarako (food)

External links

• Media related to Mentaiko at Wikimedia Commons