What Makes Mentaiko (Japanese Cod Roe) a Must-Try Delicacy?

If you’re about to try mentaiko for the first time, you don’t need to feel confused or overwhelmed. This tasty side dish is fast becoming a global favorite. Read our guide before you get your first taste of Japan’s beloved cod roe. We’ll cover everything there is to know about mentaiko. Enjoy! What is Mentaiko? Understanding Japan’s Iconic Cod Roe Mentaiko is the flavorful Japanese version of pollock or cod roe. It’s made from the roe (eggs) of an Alaska pollock cured in salt and marinated in chili pepper and other flavorful ingredients. It differs slightly from tarako, another popular type of cod roe in Japanese cuisine. Tarako is only cured in salt and not marinated with other ingredients. It’s safe to say that mentaiko is a more flavorful version of tarako. Mentaiko first appeared in Japan as an adaptation of Korean pollock roe, also known as myeongnan-jeot. Today, both tarako and mentaiko have become traditional Japanese ingredients with many different regional variations. They are used as fillings for onigiri (Japanese rice balls), ingredients for sauces, and toppings for rice or noodles. The pollock eggs are typically sold in an edible sac or membrane. People eat the eggs along with the sac or squeeze them out of it. The Origins and History of Mentaiko in Japan The consumption of pollack roe began in Korea in the Joseon era (1392–1897). At some point during that period, a salted pollock roe dish, myeongnan-jeot, became popular in the country. Korean salt-cured roe was introduced to Japan in the 17th century. However, a Korean-born Japanese fisherman was responsible for the invention of mentaiko. His name was Toshio Kawahara, and he was born in Busan, South Korea. After World War II ended, Kawahara founded Aji no Mentaiko Fukuya, a company that specialized in a Japanese adaptation of myeongnan-jeot. The adapted side dish was named karashi mentaiko, or simply mentaiko. This name was derived from the Korean word for pollock, “myeongtae.” When written in Chinese characters, Hanja, we can translate it as “mentai” in Japanese. Karashi mentaiko is a spicy version of mentaiko created by Kawahara’s company in Hakata-ku, Fukuoka City. The spicy ingredient spread through the city, and milder versions emerged. Other regions developed their own uses and flavor variations of the dish. Today, mentaiko is a staple in Japanese cuisine. What is Mentaiko Made Of? Mentaiko is made from pollock or cod roe, cured with salt and spices. The following is an overview of all of its major components: Salted cod roe: The eggs of an Alaska pollock roe, a member of the cod family, serve as the base ingredients. They are left to cure in salt water for a day or two. This procedure creates salted pollock roe, or tarako. Spices and seasonings: The salt-cured fish eggs are marinated in a liquid mixture of flavorful spices and seasonings for 2-3 days. The most common seasonings are chili pepper, sake (Japanese rice wine), kombu (edible kelp seaweed), yuzu, and mirin (Japanese sweet rice wine). What Does Mentaiko Taste Like? Traditional mentaiko is slightly salty with a rich taste of umami flavor and a subtle spicy kick. The use of chili peppers gives this seafood side dish its fiery taste. Hence, spicier versions contain a higher concentration of chili. Other ingredients, like seaweed, are responsible for its umami-rich flavor. Mentaiko has a delicate texture and a light pink color. Caviar, roe from the sturgeon fish species, has a similar texture but is significantly firmer. Mentaiko is not as crunchy as tobiko, a spicy and salty roe derived from flying fish. Mentaiko vs. Tarako: What’s the Difference? Mentaiko and tarako are two slightly different types of seasoned Alaskan pollock roe. Tarako, which means “children of cod” in English, is plain, salted cod roe. The sacs of cod eggs are only cured in salt and nothing else. Mentaiko, on the other hand, is spiced and marinated in seasoning after the roe has been cured in salt. Tarako’s flavor profile is not as diverse as mentaiko’s, which takes on the flavors of its marinade. Hence, while tarako has a briny taste, mentaiko’s flavor may feature notes of umami and spiciness. The color of tarako is typically light pink, and that of mentaiko ranges from light pink to bright red. Both versions of salted roe are used as food fillings, toppings, ingredients, and side dishes. You can enjoy them cooked or raw. Tarako is the better option for topping rice and making pasta sauce. Mentaiko is ideal for filling onigiri and accompanying sushi. How Do You Eat Japanese Cod Roe? Mentaiko is one of the most useful traditional seafood ingredients in Japan. Let’s explore common ways to enjoy it. Raw with rice You can top a bowl of steamed white rice with raw mentaiko. Another common way to enjoy this raw ingredient is to use it in onigiri. Mix mentaiko with sesame seeds and sesame oil or olive oil, then seal it in a ball of hand-pressed rice. Grilled as a topping You can grill or roast mentaiko on a flat pan before using it as topping for rice, udon, ramen, or other dishes. Oven-baked mentaiko is common in Hokkaido. Mixed into pasta Mentaiko can be blended with other ingredients and used to make pasta sauce. The resulting dish is called mentaiko pasta. We’ll discuss more about it later in this post. Used in sushi and onigiri Salted cod roe may be mixed with salmon or other fish in sushi dishes. It’s often cooked, covered in sushi rice, and wrapped in nori. The rice is shaped into a ball or triangle, creating a special type of onigiri. Karashi (or spicy) mentaiko is the most common variant used for sushi and onigiri, especially in Fukuoka and its neighboring cities. Popular Japanese Dishes Featuring Mentaiko In this section, we’ll reveal key modern and traditional dishes that feature spicy cod roe in Japan. Mentaiko pasta Fusion dishes that blend Japanese and Western cuisine are called “youshoku” or “wafu.” Mentaiko pasta is one of the most popular wafu fusion dishes in the country. It consists of any kind of pasta (typically spaghetti) mixed with a creamy sauce. The special cream sauce is made by combining mentaiko, butter, soy sauce, black pepper, salt, whipped cream, and milk. Mentaiko mayo toast Anyone can make this simple savory toast with bread, Kewpie mayonnaise, and spicy salted pollock roe. You simply have to make a sauce by mixing the roe and mayonnaise, and then spread this sauce on bread toast. Mentaiko ochazuke Chazuke (also known as ochazuke) is a Japanese dish of green tea, hot water, or soup poured over cooked rice. Many people in Japan enjoy the tea-infused rice dish with several toppings, including mentaiko, mushrooms, seaweed, furikake, garlic, and wasabi. Mentaiko omurice Omurice is a Japanese-style dish of creamy omelette served with fried rice. Chefs may pour a creamy sauce made with cod roe, butter, milk, kombu, and mayonnaise over the rice and egg. Mentaiko potato salad This dish features a combination of mentaiko, mashed potatoes, and mayonnaise. It may be garnished with green onions or shredded nori seaweed. Why is Mentaiko Considered a Luxury Food? You won’t find mentaiko in your regular street stall. It’s considered a luxury food worldwide. Hence, high-quality mentaiko can be expensive. Its luxury status is a result of the labor-intensive, time-consuming curing process. Pollock roe’s seasonal availability also affects its cost. You’ll probably find a larger supply in the winter, which is its peak season. Bokksu Market Spotlight: Tinned Anchovies with Cod Roe If you live in the United States and you want a taste of mentaiko, visit Bokksu Market and grab the Tinned Anchovies with Cod Roe. This product consists of shirasu (anchovies) sourced from Miyazaki Port, mentaiko (cod roe), and cottonseed oil. It has a buttery texture and a savory, umami-rich taste. Shirasu is a kind of whitebait or immature fish often deep-fried in Japanese cuisine. They are the favorite anchovies among our customers. ==https://www.bokksumarket.com/products/tinned-anchovies-with-mentaiko== The product will elevate your cooking and provide essential nutrients, such as protein, calcium, and vitamin E. You can pair it with tamagoyaki (Japanese rolled omellete), rice, pasta dishes, onigiri, or crackers. Where to Buy Mentaiko Online or Near You You can find authentic mentaiko at Asian grocery stores and supermarkets near you. You can also order it from online Asian marketplaces. If you live in the United States, Bokksu Market is the best place to find authentic mentaiko products online. ==https://www.bokksumarket.com/products/tinned-anchovies-with-mentaiko== Mentaiko Beyond Japan: How the World is Adopting This Japanese Delicacy In Asia, mentaiko has become popular across Japan and Korea. You will find it in local restaurants and izakayas in Japan. More recently, its fame has grown in the United States and Europe. Some restaurants in the Western region offer international fusion dishes featuring mentaiko, such as mentaiko pasta, mayo toast, and devil eggs. Why Mentaiko is a Must-Try for Seafood Lovers Mentaiko is one of Japan’s best side dishes, thanks to its unique spicy and savory taste. The fact that you can enjoy it raw or cooked as a filling, topping, or ingredient makes it even more useful. There are dozens of mentaiko-based dishes, and you should try as many of them as possible. Order some Japanese cod roe today and pair them with your everyday dishes like rice, spaghetti, and fried eggs.