Mentaiko by Kanko.jpg

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'' (), while the salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeotgal'' (salted seafood). The Korean word ''myeongnan'' () means pollock roe as ''myeong'' () came from ''myeongtae'' (), the Korean word for Alaska pollock, and ''ran'' (), also pronounced ''nan'', means "egg (roe)". As '' jeot'' () is a category of salted seafood, the compound ''myeongnan-jeot'' () 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'' (), borrowed from its Korean cognate ''myeongtae'' meaning Alaska pollock, and ''ko'' (), a Japanese word for "child (roe)". Alaska pollock are called ''suketōdara'' () in Japanese. means cod in Japanese. ''Tarako'' () literally means "cod roe", but generally refers to smaller salted roe sacs.

In Russian, pollock roe is called ''ikra mintaya'' (). The word is also used to referred to the salted roe. The Russian word ''ikra'' () means "roe" and ''mintaya'' () is the singular genitive form of (), which means Alaska pollock. The word is also derived from its Korean cognate, ''myeongtae'' ().

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." 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.

The dish ''mentaiko'' originates from Korea and is originally the Korean ''myeongnan-jeot''. , 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 slight 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'' () in Japan.

Salted pollock roe

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.

File:Myeongnanjeot (pollock roe) in a market.jpg, '' Myeongnan-jeot'' sold in a market
File:Vacuum-packed myeongnanjeot (pollock roe).jpg, Vacuum-packed ''myeongnan-jeot''
File:Myeongnanjeot (pollock roe).jpg, Heavily seasoned ''myeongnan-jeot''
File:Myeongnan-jeot-muchim.jpg, ''Myeongnan-jeot- muchim'' (salted pollock roe salad)
File:Myeongnan-jeot-gyeran-mari.jpg, ''Myeongnan-jeot- gyeran-mari'' (rolled omelette with salted pollock roe)
File:Myeongnanjeot (pollock roe) in jjigae.jpg, ''Myeongnnan-jeot'' in '' jjigae'' (stew)
File:Myeongnanjeot pizza (pollock roe).jpg, ''Myeongnan-jeot'' pizza

Japan

''Mentaiko'', adapted from Korean ''myeongnan-jeot'', hence the name mentai ''myeongtae'' (명태,明太, pollack) + ko(알, 子, baby or 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 . It is a product of the Hakata ward of Fukuoka City. Milder version is called ''tarako'' (),

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''.

Tarako is served in a number of ways: plain (usually for breakfast), 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. In Kyūshū, tarako is commonly served with red chili pepper flakes.

File:Tarako.jpg, ''Tarako''
File:Mentaiko.jpg, ''Mentaiko''
File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg, Baked ''mentaiko''
File:Mentaiko Chazuke (15442101167).jpg, ''Mentaiko-chazuke

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