Mentaiko is marinaded pollock roe, which according to wikipedia was introduced to Japan after the 2nd world war, having originally been from Korea.
What is Mentaiko?
Mentaiko is marinaded pollock roe, which according to wikipedia was introduced to Japan after the 2nd world war, having originally been from Korea. I’ve never tried the Korean version so can’t say how similiar they are, but to quote wikipedia again, the seasoning and flavour is slightly different.
Being roe, Mentaiko is sold in the same section of the supermarket as Ikura and Sujiko (Kumiko’s Favourite), prices average at around 400yen for a small packet (roughly $4.00, £2.50).
The roe is alot smaller in size, and is sold with or without the outer skin (I much prefer ‘without’). The taste is also alot spicier in comparison to the 3 roe’s I’ve mentioned and is probably the best to try for the uninitiated.
What kind of dishes is Mentaiko commonly found in?
Mentaiko is usually found as a filling for Onigiri (link goes here), As a topping on toast or warm baquette (combined with mayonaise, olive oil – see mentaiko pan) or combined with cream to create a spicy cream pasta dish, called Mentaiko pasta.
I’d recommend trying Mentaiko Pan or finding a instant Mentaiko pasta sauce at your supermarket.
Dishes using Mentaiko
Have you ever tried Mentaiko?
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