Mentaiko (明太子?) is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from myeongnan jeot of Korean cuisine 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 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.
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- Hangul: 명란젓; hanja: 明卵젓; RR: Myeongnanjeot.
- (Korean) 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.