Mentaiko Magic: Exploring Japan’s Beloved Cod Roe Delicacy

Culinary delicacies made from fish eggs, such as caviar and roe, are popular all over the world. However, Japan’s mentaiko is perhaps the tastiest of them all. In this post, we’ll explore how mentaiko is made, its varieties, and its uses in the kitchen.

What Is Mentaiko? A Deep Dive into Japan’s Cod Roe Delicacy

Mentaiko is a Japanese ingredient derived from the roe of a pollock and cured with both salt and chili pepper. In Japan, salt-cured pollock roe is known as tarako. However, when salted roe (tarako) is also marinated in chili pepper and other spices, it is called mentaiko. Note that it is not the same as tobiko (flying fish roe).

Although it's a popular Japanese ingredient today, mentaiko did not originate from Japan. It originated in Korea, where the Alaskan pollock is known as myeongtae, which translates to mentai in the Japanese language. The version we know and love today is the result of over a century of adaptations of the cod roe.

Raw or cooked mentaiko can be eaten alone or used as an ingredient, filling, topping, or side in a variety of dishes, including onigiri, ramen, sushi, tempura, and rice.

The Origins of Mentaiko: A Taste Born from Tradition

The use of pollock roe as a food ingredient began in the middle of the Joseon era (1392–1897). Koreans at sea were known for enjoying fish eggs, thanks to the abundance of pollock fish along the coastline. By the turn of the 19th century, salted cod roe had become a national delicacy in Korea.

Next came the exportation of the pollack roe to Japan, where it was called mentai. Soon after the end of World War II, a Japanese fisherman known as Toshio Kawahara moved from his birth city (Busan, Korea) to the Hakata ward of Fukuoka City in Japan, where he founded the first mentaiko company, Aji no Mentaiko Fukuya. He was responsible for making a spicy version of salt-cured mentaiko that appealed to Japanese tastes. His invention, called “karashi mentaiko,” spread throughout the city and became a Fukuoka specialty dish.

More adaptations would come as the ingredient grew in popularity and spread out of Fukuoka to other cities. It became a favorite among indigenous and foreign lovers of Japanese cuisine.

How Mentaiko Is Made: From Fresh Roe to Flavorful Delicacy

Any definition of mentaiko makes its preparation appear deceptively simple. However, the process of making it is a little more elaborate than you might think.

It begins with the cleaning of the roe sac to remove bits of fish bones, flesh, and scales. The sac is then immersed in a salt-water mixture and left to cure for a day or two. At that point, the sac has become salted pollock roe (tarako).

Next comes the marinating stage. Salted cod roe is immersed in a liquid mixture of red chili peppers, sake (Japanese rice wine), konbu (edible kelp), mirin (Japanese sweet rice wine), yuzu, and other seasonings. After two to three days, the sac is removed. At that point, its color and flavor have been modified, and it has become mentaiko.

Popular Mentaiko Varieties You Should Try

There are two major varieties of mentaiko: spicy karashi mentaiko and mild mentaiko. Karashi mentaiko originated in Fukuoka. Today, it remains a specialty dish in the city’s Hakata ward. It’s marinated in chili peppers to give the roe sac a spicy kick. If you love a bit of heat in your dishes, this is the ultimate mentaiko option for you.

The second kind of pollock roe is mild mentaiko. This may contain chili peppers, although not in the same concentration as the other type. The spice level of this variant is mild compared to that of karashi mentaiko.

How Mentaiko Is Used in Japanese Cuisine

Mentaiko is one of the most versatile of Japanese cooking ingredients. To give you a clearer idea of its versatility, let’s explore some of its common uses in modern dishes:

• Filling: Use mentaiko as a filing in various kinds of dishes. In onigiri (Japanese rice balls), it is mixed with sesame oil and seeds before being covered by rice. Mentaiko can also be mixed with garlic, lemon, Japanese mayonnaise, and cream to form a spread for bread. 

• Topping: The simplest way to enjoy mentaiko is to use it as topping for rice, udon noodles, and other staple dishes. During such uses, it’s often paired with shiso leaves, sliced lemon, nori seaweed, scallion, and other ingredients.

• Side dish: Mentaiko makes for a tasty side dish when paired with foods like spaghetti and potato salad.

• Ingredient: You can elevate certain foods by adding some mentaiko. It’s often used to make pasta sauce and sushi. 

Mentaiko Pasta: Japan’s Comfort Food with an Italian Twist

Mentaiko pasta is a dish that features Japanese-style pasta sauce made from pollock roe. It’s considered a fusion dish because it uses ingredients from Western and Japanese cuisine. The dish is also one of the most popular ways to enjoy mentaiko.

Making mentaiko pasta is super easy. All you need is pasta (spaghetti, lasagna, macaroni, carbonara, penne), spicy salted pollock roe, and a few seasonings or condiments. Combine cod roe with soy sauce, heavy cream, milk, black pepper, butter, and mayonnaise to make creamy sauce for pasta. You can go ahead and mix cooked pasta with the sauce to create a delicious blend. Feel free to top the entire dish with nori seaweed and shiso leaves.

Top Mentaiko Recipes to Try at Home

Thanks to the versatile nature of mentaiko, you can use it to make a wide variety of creative recipes. Check out the following awesome ideas:

• Mentaiko spaghetti: Start by making creamy mentaiko sauce. Mix cod roe with butter, whipping cream, milk, and other ingredients (review recipe for pasta sauce above). Next, boil spaghetti and drain it. Coat the cooked spaghetti with the mentaiko sauce and top with green vegetables.

• Mentaiko chazuke: This is a variation of the Japanese ochazuke dish, which is made by pouring green tea over a bowl of cooked rice. Dashi and hot water are common alternatives to green tea in chazuke. After pouring the liquid on the rice, top the dish with mentaiko. You may also use wasabi, furikake, or umeboshi (pickled plums) as toppings.

• Mentaiko toast: Blend mentaiko and mayo thoroughly in a small bowl. The resulting mixture will serve as the spread for the toast. Toast the bread using any method of your choice, then spread the mentaiko mixture over each slice. You can top it with chopped scallions and pieces of boiled egg.

• Mentaiko rice: Pour a mixture of mentaiko, sesame oil, and chives in a bowl of cooked Japanese short-grain rice. Blend the entire dish together and enjoy. It’s that simple! Yet it tends to get the required recipe ratings on social platforms to pass as a favorite among lovers of Japanese cuisine.

• Mentaiko macaroni salad: Add cooked macaroni and chopped broccoli to a plate, then pour a mixture of spicy salted cod roe with mayonnaise and blend well.

• Mentaiko omurice: Make mentaiko cream sauce with milk, butter, kombu, and mayonnaise. Next, top cooked rice with omelette. The last part is to pour the cream sauce on the omurice.

Where to Experience the Best Mentaiko in Japan

Certain regions in Japan are known for producing top-quality mentaiko. The best place to experience it is Fukuoka, particularly its Hakata Ward. History suggests that the area was the venue for the introduction of mentaiko to Japan. Today, Fukuoka remains the mentaiko capital of the world. You will find dishes made with the ingredient all over the city. Visit local seafood markets, restaurants, and izakayas to find iconic mentaiko dishes prepared using traditional methods. These dishes are especially popular in the winter, when fish roe is in its peak season.

Other regions in Japan like Tokyo, Osaka, and Hokkaido also enjoy their fair share of pollock roe foods. Many of the traditional eateries in the area serve popular options like mentaiko pasta. If you can’t make it to Japan, check for cod roe in your local Japanese or Korean grocery store.

A Lasting Legacy: Why Mentaiko Continues to Capture Taste Buds Worldwide

The Japanese spicy cod roe has exceeded its role as a traditional ingredient as it grows in international popularity. Filled with umami flavors, nutrients, and endless versatility, mentaiko continues to dominate the culinary landscape in Japan, as it matches the tastes of the average indigene in the country.

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