Pollock roe

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pollock roe
Korean myeongnanjeot
Japanese mentaiko

Pollock roe, called mentaiko(明太子) in Japanese and myeongnanjeot(명란젓) in Korean, is salted roe of pollock. It is originated from Korea, and was introduced to Japan after World War II.

Etymology

Myeongnanjeot(명란젓) is a compound of myeong() + ran() + jeot(). The first letter myeong came from myeongtae(명태), the name for fresh 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 pollocks are called suketōdara(介党鱈) in Japanese, mentai(明太) here, borrowed from its Korean cognate myeongtae(명태), means pollock. Ko() means "child(roe)".

History

Korea

Koreans have been enjoying pollock roe since the Joseon era. One of the earliest mentions are from Seungjeongwon ilgi(the 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, myeongnanjeot was made before dongji(winter solstice). Intact skeins of 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 (at least for a day) with fine gochutgaru(chilli powder) and finely minced garlic. Myeongnanjeot is usually served with some drops of sesame oil.

Myeongnanjeot, raw, dried, and/or cooked, as itself is a common banchan(side dish) and anju(food served with alcoholic beverages). It is also used in variety of dishes, such as gyeranjjim(steamed egg), bokkeumbap(fried rice), and recently in Korean-style Italian pasta dishes.

Myeongnanjeot is a speciality 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]

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