Mentaiko
What is Mentaiko?
Mentaiko is spicy marinated cod roe made from the eggs of pollock (Tara in Japanese). The eggs are small, orange in color, and packed together in a sac. The flavor is mildly salty with a signature kick of chili, offering a rich umami taste.
Historical Roots in Korea, Refined in Japan
After World War II, a Japanese man named Toshio Kawahara brought marinated cod roe from Busan, South Korea, to Fukuoka, Japan. In 1949, he introduced a chili-based seasoning technique that gave rise to what is now known as Mentaiko in Japan.
Mentaiko vs. Tarako: Whats the Difference?
Both Mentaiko and Tarako are made from pollock roe, but they differ in flavor and preparation:
- Mentaiko is seasoned with chili, giving it a spicy flavor.
- Tarako is simply salted, with a milder taste.
These naming distinctions help consumers choose the style they prefer.
How Mentaiko is Eaten in Japan
Mentaiko is incredibly versatile in Japanese cuisine:
- Whole roe sacs are served over hot rice.
- Loose roe is used in sushi, onigiri (rice balls), pasta, udon, and ramen.
The combination of saltiness, spice, and texture makes Mentaiko a standout ingredient in both traditional and modern dishes.
Rising Global Popularity
As Japanese cuisine gained worldwide appeal, so too did Mentaiko. Today, it's found in restaurants from New York to Bangkok, and its bold flavor continues to win over food lovers internationally.
A Resurgence in Korea
Despite its Korean roots, Mentaiko has re-emerged in Korean cuisine. Its now popular in dishes like bokkeumbap (fried rice), gimbap (seaweed rice rolls), and even fusion dishes with cheese and noodles.
