Pollock roe

Alaska pollock roe
Korean name
Hangul	명란
Hanja	明卵
Literal meaning	Alaska pollock roe
Transcriptions Revised Romanization myeongnan McCune–Reischauer myŏngnan
Japanese name
Kanji	鱈子
Kana	たらこ
Transcriptions Revised Hepburn tarako
Russian name
Russian	икра минтая
Romanization	ikra mintaya

Pollock roe, also pollack roe, is the roe of Alaska pollock (Gadus chalcogrammus), despite its name a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines.

Names

In Korean, 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 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.

In Japanese, the word tarako (鱈子) refers to fresh and salted pollock roe, while the spicy version introduced from Korea after World War II is called mentaiko (明太子) or karashi-mentaiko (辛子明太子, "spicy mentaiko"). The Japanese word mentaiko is a compound of mentai (明太), borrowed from its Korean cognate myeongtae meaning Alaska pollock, and ko (子), a Japanese word for "child (roe)". Alaska pollocks are called suketōdara (介党鱈) in Japanese,

In Russian, pollock roe is called ikra mintaya (икра минтая). The word is also used to referred to the salted 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 (1392–1897). One of the earliest mentions are from Diary 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

A 1696 Japanese book written by records the use of Alaska pollock's roe in Northern land.

The dish mentaiko originates from Korea and is originally the Korean myeongnan-jeot. Toshio Kawahara (川原 俊夫, Kawahara Toshio), who was born in the city of Busan, Korea during the Japanese occupation, founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" after World War II. He made slight modifications to myeongnan-jeot to adapt to Japanese tastes and introduced it to Japan as "mentaiko". The milder, less spicy version is called tarako (鱈子) in Japan.

Salted pollock roe

Salted Alaska pollock roe

Alternative names	Myeongnan Myeongnan-jeot Tarako Mentaiko Ikra mintaya
Type	Jeotgal
Course	Banchan
Place of origin	Korea
Associated cuisine	Korean cuisine Japanese cuisine Russian cuisine
Main ingredients	Roe of Alaska pollock
Media: Salted Alaska pollock roe

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

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

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

See also

• Alaska pollock as food
• Jeotgal
• Tarako (food)

External links

• Media related to Mentaiko at Wikimedia Commons