View source for Pollock roe

{{short description|Eggs of the pollock fish}}
{{Infobox Chinese
| title     = Alaska pollock roe
| float     = <!-- left|right|none  (Default float position is right) -->
| collapse  = <!-- yes|no   -->
| pic       = Alaska pollack liver roe milt.jpg
| piccap    = Alaska pollack's [[liver as food|liver]] (top, center), roe (left), and [[milt]] (bottom)
| hangul    = 명란
| hanja     = 明卵
| rr        = myeongnan
| mr        = myŏngnan
| lk        = Alaska pollock roe
| kanji     = 鱈子
| kana      = たらこ
| revhep    = tarako
| rus       = икра минтая
| rusr      = ikra mintaya
}}
'''Pollock roe''', also '''pollack roe''' (also known as '''''tarako''''' in [[Japanese language|Japanese]] and '''''myeongnan''''' in [[Korean language|Korean]]), 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 cuisine|Japanese]], [[Korean cuisine|Korean]] and [[Russian cuisine]]s.

== Names ==
The purely Korean name for ''pollock''<!--not a Chinese derived noun-->, ''myeongtae'' can be written with [[Hanja]] {{lang|zh|明太}} ({{lang|ko-Hang-KR|명태}}), which can be read as ''mentai'' in Japanese. But while the Japanese borrowed this name from Korean and called it ''mentaiko'',<ref name="sugimoto2005"/> the term does not retain the original meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called ''tarako''.<ref name="sugimoto2005"/><ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/>

=== Korean ===
As aforementioned, Alaska pollock in Korean is ''myeongtae'' ({{korean|hangul=명태|hanja=明太}}), hence pollock roe is ''myeongnan'' ({{korean|hangul=명란|hanja=明卵|labels=no}}), a contracted form of the [[Compound (linguistics)|compound]] with +''ran'' or +''nan'' ({{Korean|hangul=란|hanja=卵|labels=no}}) meaning "egg (roe)".

The salted roe dish is called ''myeongnan-jeot'' ({{lang|ko|명란젓}}), being considered a type of ''jeot'' ({{lang|ko|젓}})  or ''[[jeotgal]]'', which is a category of salted seafood.

=== Japanese ===
In Japanese, (salted) pollock roe is called ''tarako'' ({{lang|ja|鱈子}}),<ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/> though it literally means 'cod roe',{{Refn|group="lower-alpha"|i.e., {{nihongo||鱈|tara|extra='cod's'}} {{nihongo||子|ko|extra='child'}}, however, since pollock bears the name ''suketōdara'' ({{lang|ja|介党鱈}}) it is linguistically understood to be subtype of the ''tara'' or 'cod', so this is not exactly a misnomer in the Japanese language.}} while true cod roe is distinguished by calling it ''hontarako''.<ref name="oecd-dict-caviar-subst"/><ref name="koizumi2002"/> The pollock roe, also known as ''momijiko'', are usually salted and dyed red.<ref name="oecd-dict-caviar-subst"/><ref name="koizumi2002"/>{{efn|Whereas ''hontarako'' is usually sold raw, to be made into ''[[nimono|nitsuke]]'' (simmered or braise) or made into the soy sauce preserved ''[[tsukudani]]''.<ref name="koizumi2002"/><!--The OECD source thinks the large cod roes are also "salted, usually dyed cod roe"-->}}

Pollock roe cured with [[chili pepper|red chili pepper]] are {{nihongo|明太子|mentaiko}};<ref name="koizumi2002"/><ref name="uchida&watanobe2008"/> to put it another way, ''mentaiko'' refers to chili-laced versions of ''tarako'', generally speaking,<ref name="sugimoto2005"/> even if not qualified as ''karashi-mentaiko'' with the prefix meaning 'chili'.{{Refn|group="lower-alpha"|That is to say, the sources treat ''mentaiko'' and ''karashi-mentaiko'' are synonyms, and thus interchangeable. Note that 'chili' is more formally ''tōgarashi''<ref name="mouritsen&styrbaek2023"/> {{=}} ''tō'' 'foreign, Chinese' + ''karashi'' 'mustard'.<ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/>}}

=== Russian ===
In Russian, pollock roe is called ''ikra mintaya'' ({{lang|ru|икра минтая}}). This name is also used to refer to salted roe. The Russian word ''ikra'' ({{lang|ru|икра}}) means "roe" and ''mintaya'' ({{lang|ru|минтая}}) is the singular genitive form of {{Transliteration|ru|mintay}} ({{lang|ru|минтай}}), which means Alaska pollock. This word is derived from its Korean cognate, ''myeongtae'' ({{lang|ko|명태}}).

== History ==

=== Korea===
Koreans have been enjoying [[Alaska pollock|pollock]] roe since the [[Joseon]] era (1392–1897). One of the earliest mentions are from ''[[Seungjeongwon ilgi|Diary of the Royal Secretariat]]'', where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in [[Alaska pollock|pollock]] roe instead of [[Pacific cod|cod]] roe."<ref>{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3009090|title=A hit abroad, pollock roe is rallying at home|last=Cha|first=Sang-eun|date=12 September 2015|newspaper=[[JoongAng Ilbo|Korea Joongang Daily]]|access-date=16 December 2016}}</ref> Recipe for salted [[Alaska pollock|pollock]] roe is found in a 19th-century cookbook, ''[[Siuijeonseo]]''.

=== Japan ===
A 1696 Japanese book records the use of Alaska pollock's roe in [[Hokurikudō]].<ref>{{cite web|title=遠藤元閑（1696年）『茶湯献立指南』、「鱈の子は北国より出る名物也」|url=http://archive.wul.waseda.ac.jp/kosho/wo09/wo09_00624/wo09_00624_0004/wo09_00624_0004_p0014.jpg|format=JPG|website=Archive.wul.waseda.ac.jp|access-date=15 May 2018}}</ref>

The dish ''mentaiko'' originates from Korea, but after more than 100 years of modification, most of the [[Pollack joke|pollack]] roe consumed in Japan is Japanese mentaiko.<ref name="dailyportalz">{{cite web|url=https://dailyportalz.jp/kiji/180402202486|title=I asked store owner of Fukuya why the mentaiko is a local specialty of Hakata|publisher=dailyportalz|date=2 April 2018}}</ref>
<ref name="JACAR">{{cite web|url=https://www.jacar.go.jp/english/newsletter/newsletter_019e/newsletter_019e.html|title=Mentaiko and the Japanese People|publisher=JACAR Newsletter|date=4 February 2016|archiveurl=https://web.archive.org/web/20171014132909/https://www.jacar.go.jp/english/newsletter/newsletter_019e/newsletter_019e.html|archivedate=14 October 2017|accessdate=14 October 2017|author=}}</ref>
<ref name="Lotte Hotel Magazine">{{cite web|url=https://www.lottehotelmagazine.com/en/food_style_detail?no=475|title=Busan, the City of Pollock Roe|publisher=Lotte Hotel Magazine|date=|archiveurl=https://web.archive.org/web/20220524192055/https://www.lottehotelmagazine.com/en/food_style_detail?no=475|archivedate=24 May 2022|accessdate=24 May 2022|author=}}</ref><ref name="japan-guide.com">{{cite web|url=https://www.japan-guide.com/e/e4811.html|title=Fukuoka Food Guide|publisher=japan-guide.com|date=|archiveurl=https://web.archive.org/web/20220524191655/https://www.japan-guide.com/e/e4811.html|archivedate=24 May 2022|accessdate=24 May 2022|author=}}</ref><ref name="Plum">{{cite book|url=https://books.google.com/books?id=zMaDCgAAQBAJ&pg=PT131|title=The Simple Secrets to Cooking Everything Better|publisher=Plum|isbn=9781743547618|date=27 October 2015|archiveurl=https://web.archive.org/web/20220524183132/https://books.google.co.kr/books?id=zMaDCgAAQBAJ&pg=PT131&redir_esc=y|archivedate=24 May 2022|accessdate=24 May 2022|author=Preston Matt}}</ref><ref name="Sudachi Recipes">{{cite web|url=https://sudachirecipes.com/mentaiko-pasta-recipe/|title=Japanese Mentaiko Pasta (Cod Roe Spaghetti)|publisher=Sudachi Recipes|date=28 July 2021|archiveurl=https://web.archive.org/web/20220524193324/https://sudachirecipes.com/mentaiko-pasta-recipe/|archivedate=24 May 2022|accessdate=24 May 2022|author=Yuto Omura}}</ref><ref name="Sffood.net">{{cite web|url=http://www.sffood.net/mentaiko-spaghetti-recipe/|title=Mentaiko Spaghetti Recipe (明太子)|publisher=Sffood.net|date=18 September 2014|archiveurl=https://web.archive.org/web/20220524183958/http://www.sffood.net/mentaiko-spaghetti-recipe/|archivedate=24 May 2022|accessdate=24 May 2022|url-status=usurped|author=Grace Keh}}</ref> {{nihongo|Toshio Kawahara|[[:ja:川原俊夫|川原 俊夫]]|''Kawahara Toshio''}}, who was born in the city of [[Busan]], Korea during the [[Korea under Japanese rule|Japanese occupation]], founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" ([[:ja:ふくや]]) after [[World War II]]. He made several modifications to myeongnan-[[Jeotgal|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 (food)|tarako]]'' ({{lang|ja|鱈子}}) in Japan.<ref name="dailyportalz"/>

== Consumption ==
{{Infobox food
| name             = Myeongnan-jeot
| image            = Myeongnanjeot (pollock roe) 4.jpg
| caption          = 
| alternate_name   = ''Myeongnan''<br />''Myeongnan-jeot''<br />''Tarako''<br />''Mentaiko''<br />''Ikra mintaya''
| country          = [[Korea]]
| region           = 
| national_cuisine = [[Korean cuisine]]<br />[[Japanese cuisine]]<br />[[Russian cuisine]]
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| type             = ''[[Jeotgal]]''
| course           = ''[[Banchan]]''
| served           = 
| main_ingredient  = [[Roe]] of [[Alaska pollock]]
| minor_ingredient = 
| variations       = 
| serving_size     = 100 g
| calories         = 
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = 
| other            = 
}}
{{Infobox Chinese
| title     = Salted Alaska pollock roe
| float     = <!-- left|right|none  (Default float position is right) -->
| collapse  = <!-- yes|no   -->
| pic       = <!-- image -->
| piccap    = <!-- image caption -->
| hangul    = 명란젓
| hanja     = 明卵-
| rr        = myeongnan-jeot
| mr        = myŏngnan-chŏt
| lk        = Alaska pollock roe ''[[jeotgal]]''
| kanji     = 鱈子/（辛子）明太子
| kana      = たらこ/（からし）めんたいこ
| revhep    = tarako / (karashi-)mentaiko
| rus       = икра минтая
| rusr      = ikra mintaya
}}

=== Korea ===
{{See also|Alaska pollock as food#Korea}}
Traditionally, ''myeongnan-jeot'' was made before [[Dongzhi (solar term)|''dongji'']] (winter solstice). Intact skeins of [[Alaska pollock]] roe are washed carefully with [[Saline water|salt water]], then [[Salting (food)|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 [[Chili powder|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)|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 [[Fusion cuisine|Korean-style Italian]] pasta dishes.

''Myeongnan-jeot'' is a specialty of [[South Hamgyong Province]] of North Korea, and [[Gangwon Province, South Korea|Gangwon Province]] and [[Busan]] of South Korea.

<gallery>
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]]
</gallery>

=== Japan===
''Mentaiko'', adapted from Korean ''myeongnan-jeot'',<ref name="JACAR" /><ref name="Lotte Hotel Magazine" /><ref name="japan-guide.com" /><ref name="Plum" /><ref name="Sudachi Recipes" /><ref name="Sffood.net" /> hence the name mentai (derived from the Korean ''myeongtae'', 명태, 明太, meaning pollack) + ko (Korean 알, 子, meaning baby/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 {{nihongo|spicy mentaiko|[[:ja:辛子明太子|辛子明太子]]|karashi mentaiko}}. It is a product of the [[Hakata-ku, Fukuoka|Hakata]] [[wards of Japan|ward]] of [[Fukuoka City]]. Milder version is called ''tarako'' ({{lang|ja|鱈子}}),

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.

Pollack roe is dipped in a seasoning liquid. This method was invented in the grocery store "''Fukuya(ふくや)''" and became common in Japan.<ref>{{Cite web |last=産経新聞 |date=2016-10-05 |title=【九州の礎を築いた群像】辛子めんたいこ編（２）誕生 |url=https://www.sankei.com/article/20161005-E5F2H2RITJKJZBLSN2GWUBBRVA/ |access-date=2025-03-03 |website=産経新聞：産経ニュース |language=ja}}</ref><ref>{{Cite web |title=Mentaiko for sale - Hakata Nakasu Aji no Mentaiko Fukuya |url=https://www.fukuya.com/en/?srsltid=AfmBOorb8sbjWxTdoJrqHDVSkT_coimAyK8KfGLfOBlNVY0vz8L25lAn |access-date=2025-03-03 |website=味の明太子ふくや |language=ja}}</ref>

Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, ''[[Shūkan Bunshun]]''.<ref>{{cite web|url=http://m.jpnews.kr/a.html?uid=9808|title=일본인 좋아하는 밥반찬에 한국의 그것?|publisher=JPNews|date=6 May 2011|archiveurl=https://web.archive.org/web/20111122023626/http://jpnews.kr/sub_read.html?uid=9808|archivedate=22 November 2011|accessdate=19 November 2016|author=Ahn Min-jeong}}</ref>

Tarako is served in a number of ways: plain (usually for breakfast),<ref name="ashkenazi">{{cite book|url=https://books.google.com/books?id=Ley_r5VldNUC&q=tarako+roe&pg=PA58|title=Food Culture in Japan|pages=58–9|first=Michael|last=Ashkenazi|author2=Jacob, Jeanne|publisher=Greenwood Publishing Group|date=2003|isbn=0-313-32438-7|archiveurl=https://web.archive.org/web/20220524185251/https://books.google.co.kr/books?id=Ley_r5VldNUC&q=tarako+roe&pg=PA58&redir_esc=y#v=snippet&q=tarako%20roe&f=false|archivedate=24 May 2022|accessdate=24 May 2022}}</ref> 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.<ref name="ashkenazi" /> In [[Kyūshū]], tarako is commonly served with red [[chili pepper]] flakes.

<gallery>
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]]''
File:Mentai-don.jpg|''Mentaiko'' over rice, with [[nori]] strips
File:Tarako_spaghetti.jpg|''Tarako'' spaghetti
</gallery>

=== Russia ===
In [[Russia]], pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold as [[canned food]].

As mentioned above, in Russian, the word for pollock roe is the same as for the [[caviar]]: "''ikra''". The same goes to a dish, known to the French as "''caviar d'aubergine''": "кабачковая икра", although it's a spread made of eggplants.

To make the pollock roe taste in a caviar-like way, one should make a ''[[butterbrot]]'' first e.g. to apply [[butter]] to the bread before adding the canned pollock roe. This will smoothen the excessive saltiness of the canned roe.

<gallery>
File:Бутерброд_с_икрой_минтая_2.jpg|An [[open sandwich]] with canned roe 
File:Alaska pollock roe Russia.jpg|A piece of similar bread with less roe used since ''Ikra mintaya'' (canned roe) [[Canning#Salt content|is rather salty]].<ref>{{cite book|isbn=9785765435588 |language=en |pages=124 |publisher=ОЛМА Медиа Групп |title=Новейшая энциклопедия здорового питания |url=https://books.google.com/books?id=CISd3wUdmvUC}}<!-- auto-translated from Russian by Module:CS1 translator --></ref>
</gallery>

== See also ==
{{Portal|Food|South Korea|Japan}}
* [[Alaska pollock as food]]
* [[Jeotgal]]
* [[Masago]]
* [[Tobiko]]
* [[Taramasalata]]

== Explanatory notes ==
{{notelist}}

== References ==
{{Reflist|2|refs=
{{void|<ref name="bledsoe&rasco2020">{{cite book |last1=Bledsoe |first1=Gleyn |author1-link=<!--Gleyn Bledsoe --> |last2=Rasco |first2=Barbara |author2-link=<!--Barbara Rasco --> |editor1-last=Hui |editor1-first=Yiu H. |editor1-link=<!-- Yiu H. Hui (8 August 1940–4 January 2015)--> |title=Handbook of Food Science, Technology, and Engineering |date=2006 |publisher=CRC Press |isbn=978-0-8493-9849-0 |page=161-12 |chapter-url=https://books.google.com/books?id=rTjysvUxB8wC&pg=PA218 |access-date=11 March 2020 |language=en |chapter=Caviar and Fish Roe}}</ref>}}

<ref name="sugimoto2005">{{cite book|last=Sugimoto |first=Tsutomu|author-link=:ja:杉本つとむ |title=Gogenkai |script-title=ja:語源海 |publisher=Tokyo Shoseki<!--東京書籍--> |year=2005 |url=https://books.google.com/books?id=9ZkPAAAAYAAJ&q=明太子 |page=288 |isbn=4487797438<!--, 9784487797431-->|language=ja}}</ref>

<ref name="koizumi2002">{{cite book|last=Koizumi |first=Takeo |author-link=:ja:小泉武夫 |title=Shoku to nihonjin no chie |script-title=ja:食と日本人の知恵 |publisher=Iwanami Shoten |year=2002 |url=https://books.google.com/books?id=iPEwAQAAIAAJ&q=マダラの卵巣 |pages=401, 662 |isbn=<!--4006030525, -->9784006030520 |language=ja}}</ref>

<ref name="mouritsen&styrbaek2023">{{Cite book|last1=Mouritsen |first1=Ole G. |author1-link=:da:Ole G. Mouritsen |last2=Styrbæk |first2=Klavs |author2-link=<!--Klavs Styrbæk--> |title=Rogn: Meget mere end rogn |location= |publisher=Gyldendal A/S |date=2023 |url=https://books.google.com/books?id=jKLbEAAAQBAJ&pg=PT243 |page= |isbn=<!--870239202X, -->9788702392029 |quote='''''karashi-mentaiko''''' (''mentaiko'') - krydret variant af ''tarako'', som er saltet torskerogn.. med.. japansk chili (''togarashi'') ['''''karashi-mentaiko''''' (''mentaiko'') -  spicy variant of ''tarako'', which is salted cod roe...with.. Japanese chili (''togarashi'').]}}</ref>

<ref name="oecd-dict-caviar-subst">{{cite encyclopedia|author=OECD: Organisation for Economic Co-operation and Development |author-link=OECD |entry=Caviar substitutes |title=Multilingual Dictionary of Fish and Fish Products |location= |publisher=John Wiley & Sons |year=2009 |entry-url=https://books.google.com/books?id=HhxT9V5CQM4C&pg=PA39 |page=39 |isbn=<!--1444319426, -->9781444319422}}</ref>

<ref name="uchida&watanobe2008">{{Cite book|last1=Uchida |first1=Hirotsugu |author1-link=<!-- 内田洋嗣--> |last2=Watanobe |first2=Masamichi  |author2-link=<!--渡野邉雅道--> |chapter=Walleye pollack (''Suketoudara'') fishery management in the Hiyama region of Hokkaido, Japan |editor1-last=Townsend |editor1-first=R.  |editor1-link=<!--Ralph Edwin Townsend--> |editor2-last=Shotton |editor2-first=R. |editor2-link=<!--Ross Shotton-->|editor3-last=Uchida  |editor3-first=H. |editor3-link=<!--Hirotsugu Uchida 内田洋嗣--> |title=Case Studies in Fisheries Self-governance |location= |publisher=Food & Agriculture Org. |date=2008 |chapter-url=https://books.google.com/books?id=6N6bcOE5uVsC&pg=PA163|page=163<!--163–174--> |isbn=<!--9251058970, -->9789251058978}}</ref>
}}

== External links ==
* {{Commons category-inline|Pollock roe}}

{{Korean food and drink}}
{{Japanese food and drink}}
{{Jeotgal}}
{{Roe}}
{{Fishing industry topics}}

[[Category:Japanese seafood]]
[[Category:Jeotgal]]
[[Category:Korean cuisine]]
[[Category:Roe]]
[[Category:Korean seafood]]
[[Category:Russian cuisine]]