Pollock roe: Difference between revisions
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== Names == |
== Names == |
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⚫ | In Korean, pollock roe is called ''myeongnan'' ({{lang|ko|명란,明卵}}), while the salted roe dish is called ''myeongnan-jeot'' ({{lang|ko|명란젓}}), being considered a type of ''[[jeotgal]]'' (salted seafood). The Korean word ''myeongnan'' ({{lang|ko|명란}}) means pollock roe as ''myeong'' ({{lang|ko|명,明}}) came from ''myeongtae'' ({{lang|ko|명태,明太}}), the Korean word for Alaska pollock, and ''ran'' ({{lang|ko|란,卵}}), also pronounced ''nan'', means "egg (roe)". As ''[[Jeotgal|jeot]]'' ({{lang|ko|젓}}) is a category of salted seafood, the [[Compound (linguistics)|compound]] ''myeongnan-jeot'' ({{lang|ko|명란젓}}) refers to salted pollock roe. |
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The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' ({{lang|ja|明太}}), borrowed from its Korean [[Cognate (linguistics)|cognate]] ''myeongtae'' meaning Alaska pollock, and ''ko'' ({{lang|ja|子}}), a Japanese word for "child (roe)". Alaska pollock are called ''suketōdara'' ({{lang|ja|介党鱈}}) in Japanese. {{nihongo|''Tara''|鱈}} means [[cod]] in [[Japanese language|Japanese]]. ''Tarako'' ({{lang|ja|鱈子}}) literally means "cod roe", but generally refers to smaller salted roe sacs.<ref>{{cite book |last1=Gleyn |first1=Bledsoe |last2=Barbara |first2=Rasco |editor1-last=Hui |editor1-first=Yiu H. |title=Handbook of Food Science, Technology, and Engineering |date=2006 |publisher=CRC Press |isbn=978-0-8493-9849-0 |page=161-12 |chapter-url=https://books.google.com/books?id=rTjysvUxB8wC&pg=PA218 |access-date=11 March 2020 |language=en |chapter=Caviar and Fish Roe}}</ref> |
The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' ({{lang|ja|明太}}), borrowed from its Korean [[Cognate (linguistics)|cognate]] ''myeongtae'' meaning Alaska pollock, and ''ko'' ({{lang|ja|子}}), a Japanese word for "child (roe)". Alaska pollock are called ''suketōdara'' ({{lang|ja|介党鱈}}) in Japanese. {{nihongo|''Tara''|鱈}} means [[cod]] in [[Japanese language|Japanese]]. ''Tarako'' ({{lang|ja|鱈子}}) literally means "cod roe", but generally refers to smaller salted roe sacs.<ref>{{cite book |last1=Gleyn |first1=Bledsoe |last2=Barbara |first2=Rasco |editor1-last=Hui |editor1-first=Yiu H. |title=Handbook of Food Science, Technology, and Engineering |date=2006 |publisher=CRC Press |isbn=978-0-8493-9849-0 |page=161-12 |chapter-url=https://books.google.com/books?id=rTjysvUxB8wC&pg=PA218 |access-date=11 March 2020 |language=en |chapter=Caviar and Fish Roe}}</ref> |
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In Russian, pollock roe is called ''ikra mintaya'' ({{lang|ru|икра минтая}}). The word is also used to referred to the salted roe. The Russian word ''ikra'' ({{lang|ru|икра}}) means "roe" and ''mintaya'' ({{lang|ru|минтая}}) is the singular genitive form of {{transl|ru|mintay}} ({{lang|ru|минтай}}), which means Alaska pollock. The word is also derived from its Korean cognate, ''myeongtae'' ({{lang|ko|명태}}). |
In Russian, pollock roe is called ''ikra mintaya'' ({{lang|ru|икра минтая}}). The word is also used to referred to the salted roe. The Russian word ''ikra'' ({{lang|ru|икра}}) means "roe" and ''mintaya'' ({{lang|ru|минтая}}) is the singular genitive form of {{transl|ru|mintay}} ({{lang|ru|минтай}}), which means Alaska pollock. The word is also derived from its Korean cognate, ''myeongtae'' ({{lang|ko|명태}}). |
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⚫ | In Korean, pollock roe is called ''myeongnan'' ({{lang|ko|명란,明卵}}), while the salted roe dish is called ''myeongnan-jeot'' ({{lang|ko|명란젓}}), being considered a type of ''[[jeotgal]]'' (salted seafood). The Korean word ''myeongnan'' ({{lang|ko|명란}}) means pollock roe as ''myeong'' ({{lang|ko|명,明}}) came from ''myeongtae'' ({{lang|ko|명태,明太}}), the Korean word for Alaska pollock, and ''ran'' ({{lang|ko|란,卵}}), also pronounced ''nan'', means "egg (roe)". As ''[[Jeotgal|jeot]]'' ({{lang|ko|젓}}) is a category of salted seafood, the [[Compound (linguistics)|compound]] ''myeongnan-jeot'' ({{lang|ko|명란젓}}) refers to salted pollock roe. |
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== History == |
== History == |
Revision as of 19:29, 14 December 2023
Alaska pollock roe | |||||||
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Korean name | |||||||
Hangul | 명란 | ||||||
Hanja | 明卵 | ||||||
Literal meaning | Alaska pollock roe | ||||||
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Japanese name | |||||||
Kanji | 鱈子 | ||||||
Kana | たらこ | ||||||
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Russian name | |||||||
Russian | икра минтая | ||||||
Romanization | ikra mintaya |
Pollock roe, also pollack roe (also known as myeongnan and tarako) is the roe of Alaska pollock (Gadus chalcogrammus) which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines.
Names
In Korean, pollock roe is called myeongnan (명란,明卵), while the salted roe dish is called myeongnan-jeot (명란젓), being considered a type of jeotgal (salted seafood). The Korean word myeongnan (명란) means pollock roe as myeong (명,明) came from myeongtae (명태,明太), the Korean word for Alaska pollock, and ran (란,卵), also pronounced nan, means "egg (roe)". As jeot (젓) is a category of salted seafood, the compound myeongnan-jeot (명란젓) refers to salted pollock roe.
The Japanese word for pollock roe is tarako. Pollock food products are often called karashi-mentaiko or mentaiko, a compound of mentai (明太), borrowed from its Korean cognate myeongtae meaning Alaska pollock, and ko (子), a Japanese word for "child (roe)". Alaska pollock are called suketōdara (介党鱈) in Japanese. Tara (鱈) means cod in Japanese. Tarako (鱈子) literally means "cod roe", but generally refers to smaller salted roe sacs.[1]
In Russian, pollock roe is called ikra mintaya (икра минтая). The word is also used to referred to the salted roe. The Russian word ikra (икра) means "roe" and mintaya (минтая) is the singular genitive form of mintay (минтай), which means Alaska pollock. The word is also derived from its Korean cognate, myeongtae (명태).
History
Korea
Koreans have been enjoying pollock roe since the Joseon era (1392–1897). One of the earliest mentions are from Diary 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."[2] Recipe for salted pollock roe is found in a 19th-century cookbook, Siuijeonseo.
Japan
A 1696 Japanese book records the use of Alaska pollock's roe in Northern land.[3]
The dish mentaiko originates from Korea, but after more than 100 years of modification, most of the pollack roe consumed in Korea and Japan are Japanese mentaiko, not Korean myeongnan-jeot.[4] [5] [6][7][8][9][10] Toshio Kawahara (川原 俊夫, Kawahara Toshio), who was born in the city of Busan, Korea during the Japanese occupation, founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" (ja:ふくや) after World War II. He made several modifications to myeongnan-jeot to adapt to Japanese tastes and introduced it to Japan as "Karashi mentaiko" (ja:辛子明太子), its popular name is "mentaiko". The milder, less spicy version is called tarako (鱈子) in Japan. Eventually, Mentaiko is quite different from Korean myeongnan-jeot, and so much more is consumed. And Japan's mentaiko is also imported back to Korea.[4]
Consumption
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Alternative names | Myeongnan Myeongnan-jeot Tarako Mentaiko Ikra mintaya |
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Type | Jeotgal |
Course | Banchan |
Place of origin | Korea |
Associated cuisine | Korean cuisine Japanese cuisine Russian cuisine |
Main ingredients | Roe of Alaska pollock |
Salted Alaska pollock roe | |||||||
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Korean name | |||||||
Hangul | 명란젓 | ||||||
Hanja | 明卵- | ||||||
Literal meaning | Alaska pollock roe jeotgal | ||||||
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Japanese name | |||||||
Kanji | 鱈子/(辛子)明太子 | ||||||
Kana | たらこ/(からし)めんたいこ | ||||||
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Russian name | |||||||
Russian | икра минтая | ||||||
Romanization | ikra mintaya |
Korea
Traditionally, myeongnan-jeot was made before dongji (winter solstice). Intact skeins of Alaska 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 for at least a day with fine gochutgaru (chilli powder) and finely minced garlic. myeongnan-jeot is usually served with sesame seeds or some drops of sesame oil.
Myeongnan-jeot, whether raw, dried, and/or cooked, is a common banchan (side dish) and anju (food served with alcoholic beverages). It is also used in a variety of dishes, such as gyeran-jjim (steamed egg), bokkeum-bap (fried rice), and recently in Korean-style Italian pasta dishes.
Myeongnan-jeot is a specialty of South Hamgyong Province of North Korea, and Gangwon Province and Busan of South Korea.
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Myeongnan-jeot sold in a market
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Vacuum-packed myeongnan-jeot
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Heavily seasoned myeongnan-jeot
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Myeongnan-jeot-muchim (salted pollock roe salad)
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Myeongnan-jeot-gyeran-mari (rolled omelette with salted pollock roe)
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Myeongnnan-jeot in jjigae (stew)
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Myeongnan-jeot pizza
Japan
Mentaiko, adapted from Korean myeongnan-jeot,[5][6][7][8][9][10] hence the name mentai (derived from the Korean myeongtae, 명태, 明太, meaning pollack) + ko (Korean 알, 子, meaning baby/roe), is common in Japan. It 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. Milder version is called tarako (鱈子),
Recently in Japan, mentaiko pasta has become common. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti. Thin strips of Nori (海苔) and Shiso leaves are often sprinkled on top.
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[11]
Tarako is served in a number of ways: plain (usually for breakfast),[12] as a filling for onigiri, and as a pasta sauce (usually with nori). Traditionally, tarako was dyed bright red, but recent concerns about the safety of food coloring have all but eliminated that custom.[12] In Kyūshū, tarako is commonly served with red chili pepper flakes.
Russia
In Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold as canned food.
As mentioned above, in Russian, the word for pollock roe is the same as for the caviar: "ikra". The same goes to a dish, known to the French as "caviar d'ambergine": "кабачковая икра", although it's a spread made of eggplants.
To make the pollock roe taste in a caviar-like way, one should make a butterbrot first e.g. to apply butter to the bread before adding the canned pollock roe. This will smoothen the excessive saltiness of the canned roe.
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An open sandwich with canned roe
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A piece of similar bread with less roe used since Ikra mintaya (canned roe) is rather salty.
See also
References
- ^ Gleyn, Bledsoe; Barbara, Rasco (2006). "Caviar and Fish Roe". In Hui, Yiu H. (ed.). Handbook of Food Science, Technology, and Engineering. CRC Press. p. 161-12. ISBN 978-0-8493-9849-0. Retrieved 11 March 2020.
- ^ Cha, Sang-eun (12 September 2015). "A hit abroad, pollock roe is rallying at home". Korea Joongang Daily. Retrieved 16 December 2016.
- ^ "遠藤元閑(1696年)『茶湯献立指南』、「鱈の子は北国より出る名物也」" (JPG). Archive.wul.waseda.ac.jp. Retrieved 15 May 2018.
- ^ a b "I asked store owner of Fukuya why the mentaiko is a local specialty of Hakata". dailyportalz. 2 April 2018.
- ^ a b "Mentaiko and the Japanese People". JACAR Newsletter. 4 February 2016. Archived from the original on 14 October 2017. Retrieved 14 October 2017.
- ^ a b "Busan, the City of Pollock Roe". Lotte Hotel Magazine. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
- ^ a b "Fukuoka Food Guide". japan-guide.com. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
- ^ a b Preston Matt (27 October 2015). The Simple Secrets to Cooking Everything Better. Plum. ISBN 9781743547618. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
- ^ a b Yuto Omura (28 July 2021). "Japanese Mentaiko Pasta (Cod Roe Spaghetti)". Sudachi Recipes. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
- ^ a b Grace Keh (18 September 2014). "Mentaiko Spaghetti Recipe (明太子)". Sffood.net. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
- ^ Ahn Min-jeong (6 May 2011). "일본인 좋아하는 밥반찬에 한국의 그것?". JPNews. Archived from the original on 22 November 2011. Retrieved 19 November 2016.
- ^ a b Ashkenazi, Michael; Jacob, Jeanne (2003). Food Culture in Japan. Greenwood Publishing Group. pp. 58–9. ISBN 0-313-32438-7. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
External links
Media related to Pollock roe at Wikimedia Commons