Pollock roe
Mentaiko (明太子) is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from myeongnan jeot[1] of Korean cuisine[2] 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.[citation needed] The typical seasoning and flavor is 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.[3]
See also
References
- ^ Korean: 명란젓; Hanja: 明卵젓; RR: Myeongnanjeot. 단어 '명란젓'은 표준 발음법 제19항에 따라 [명난젇]으로 소리나므로, 이를 토대로 로마자화해야 한다.
- ^ 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.
