Pollock roe
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine[1] and was introduced to Japan after the Russo-Japanese War. Toshio Kawahara (川原 俊夫, Kawahara Toshio), a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derived from the Korean word for Alaskapollock (mentai, 명태 : myeongtae in Korean) and the Japanese word for"child" (子, ko). The typical seasoning and flavor is slightly different in 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.
Japanese style mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[2]
See also
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References
- ^ Template:Ko icon 일본 후쿠오카에서 한식세계화 가능성을 엿보다
- ^ Ahn (안), Min-jeong (민정) (2011-05-06). "일본인 좋아하는 밥반찬에 한국의 그것?". JPNews (in Korean). Retrieved 2011-12-08.
