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Mentaiko | Local Fish Roe From Japan | TasteAtlas
Mentaiko | Local Fish Roe From Japan | TasteAtlas
Mentaiko | Local Fish Roe From Japan | TasteAtlas
Mentaiko | Local Fish Roe From Japan | TasteAtlas
Mentaiko | Local Fish Roe From Japan | TasteAtlas
Mentaiko | Local Fish Roe From Japan | TasteAtlas

Mentaiko

Mentaiko or myeongnanjeot a term describing whole sacks of marinated Alaskan pollock roe, commonly eaten in Japan and South Korea. Quite often, it is mistaken for tarako (salted version), and since Alaska pollock is closely related to cod, the product is often labeled as cod roe.


The marinating process contributes to its savory, salty, and somewhat spicy flavor, which perfectly combines with its creamy texture. It originated in South Korea, where it has been enjoyed since the 17th century. After WWII, it became available in Japan, particularly among the traders in the region of Hakata, and soon it became a prevalent ingredient nationwide.


As fish roe, it is mostly consumed as a sushi ingredient. It is also used as a topping on various rice dishes or yakitori. One of the most popular ways to eat it is in combination with spaghetti. It is often used as a side dish when it is traditionally lightly roasted on a grill.


Mentaiko is found in Japanese grocery stores in various forms such as mentaiko paste, frozen and dried mentaiko, and even mentaiko sauce. The variety marinated in chili peppers is usually labeled as karashi mentaiko.