Mentaiko

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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 and was introduced to Japan after the Second World 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^?, 명태 : 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]}.

[edit] See also

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• Jeotgal

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