10/03/25 22:00:11 2BYmVRbY
Mentaiko
From Wikipedia, the free encyclopedia
Mentaiko (明太子?) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine.
Mentaiko originated from myeongran jeot (???) of Korean cuisine and was introduced to Japan after the Russo-Japanese War.
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 Alaska pollock (jp:明太, mentai?, ?? : myeongtae in Korean) and the Japanese word for "egg" (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 rice called 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 famous product of the Hakata ward of Fukuoka City. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko[citation needed].
It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe[citation needed].