Pollock roe

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Template:Short description Script error: No such module "infobox". Pollock roe, also pollack roe (also known as tarako in Japanese and myeongnan in 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 Japanese, Korean and Russian cuisines.

Names

The purely Korean name for pollock, myeongtae can be written with Hanja Script error: No such module "Lang". (Script error: No such module "Lang".), which can be read as mentai in Japanese. But while the Japanese borrowed this name from Korean and called it mentaiko,[1] 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.[1][2][3]

Korean

As aforementioned, Alaska pollock in Korean is myeongtae (Korean: Script error: No such module "Lang".; Hanja: Script error: No such module "Lang".Template:Category handler), hence pollock roe is myeongnan (Script error: No such module "Lang".; Script error: No such module "Lang".Template:Category handler), a contracted form of the compound with +ran or +nan (Script error: No such module "Lang".; Script error: No such module "Lang".Template:Category handler) meaning "egg (roe)".

The salted roe dish is called myeongnan-jeot (Script error: No such module "Lang".), being considered a type of jeot (Script error: No such module "Lang".) or jeotgal, which is a category of salted seafood.

Japanese

In Japanese, (salted) pollock roe is called tarako (Script error: No such module "Lang".),[2][3] though it literally means 'cod roe',Template:Refn while true cod roe is distinguished by calling it hontarako.[4][5] The pollock roe, also known as momijiko, are usually salted and dyed red.[4][5]Template:Efn

Pollock roe cured with red chili pepper are Script error: No such module "Nihongo".;[5][2] to put it another way, mentaiko refers to chili-laced versions of tarako, generally speaking,[1] even if not qualified as karashi-mentaiko with the prefix meaning 'chili'.Template:Refn

Russian

In Russian, pollock roe is called ikra mintaya (Script error: No such module "Lang".). This name is also used to refer to salted roe. The Russian word ikra (Script error: No such module "Lang".) means "roe" and mintaya (Script error: No such module "Lang".) is the singular genitive form of Template:Transliteration (Script error: No such module "Lang".), which means Alaska pollock. This word is derived from its Korean cognate, myeongtae (Script error: No such module "Lang".).

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."[6] 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 Hokurikudō.[7]

The dish mentaiko originates from Korea, but after more than 100 years of modification, most of the pollack roe consumed in Japan is Japanese mentaiko.[8] [9] [10][11][12][13][14] Script error: No such module "Nihongo"., 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 several 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 (Script error: No such module "Lang".) in Japan.[8]

Consumption

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Korea

Script error: No such module "Labelled list hatnote". 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.

Japan

Mentaiko, adapted from Korean myeongnan-jeot,[9][10][11][12][13][14] 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 Script error: No such module "Nihongo".. It is a product of the Hakata ward of Fukuoka City. Milder version is called tarako (Script error: No such module "Lang".),

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.[15][16]

Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[17]

Tarako is served in a number of ways: plain (usually for breakfast),[18] 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.[18] In Kyūshū, tarako is commonly served with red chili pepper flakes.

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.

See also

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Explanatory notes

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References

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External links

Template:Korean food and drink Template:Japanese food and drink Template:Jeotgal Template:Roe Template:Fishing industry topics

  1. ↑ a b c Cite error: Invalid <ref> tag; no text was provided for refs named sugimoto2005
  2. ↑ a b c Cite error: Invalid <ref> tag; no text was provided for refs named uchida&watanobe2008
  3. ↑ a b Cite error: Invalid <ref> tag; no text was provided for refs named mouritsen&styrbaek2023
  4. ↑ a b Cite error: Invalid <ref> tag; no text was provided for refs named oecd-dict-caviar-subst
  5. ↑ a b c Cite error: Invalid <ref> tag; no text was provided for refs named koizumi2002
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