When you’re in Japan it may be hard to imagine that a little pinkish-red block of fish roe isn’t the most textured dish waiting on the menu. It then comes in contact with hot rice, buttered pasta and crisp toast, and instant fascination. Its salty and deep taste invigorates simple ingredients; a light chilli gives it a unique flavour with every bite.
Mentaiko is a polished form of Alaska pollock roe, the English equivalent of which is “spicy cod roe. It is never so hot, not as a salty domino pepper, but without ever being too salty; And it’s not just as weighty rice, but as a modern café-type pasta dish that can hold up to a variety of toppings.
The only downside is its potentially small size for British palates unused to the flavors of a culture beyond sushi and ramen. It can be used together with familiar foods like spaghetti, potatoes, eggs and bread, without losing that briny Japanese flavour and umami. It’s a daring outcome, which is not inscrutable.
What Is Mentaiko and Why Is It So Popular?
At its simplest, it’s a seasoned liquid marinated and flavored with Alaska pollock roe sacs that have been salted. Chilli pepper is normally included, although recipes vary. Other liquids that can be used are Kombu, sake, mirin, yuzu and fish stock to help develop a producer’s specific taste.
The roe is formed from thousands of very small eggs enclosed in a natural membrane. They can be sold as a whole sac, broken pieces or detached from the membrane as loose roe. The colour is either pale pink or bright red, depending on how it’s been seasoned and if coloured.
Its popularity is due to concentration. It gives just the right hint of saltiness, seafood richness, chilli, and umami.Its umami is combined with seafood richness, chilli, and saltiness in perfect harmony, a little can go a long way, transforming rice or noodles. It also transforms in character depending on the food it features. The eggs at room temperature will be very fragile and have a slightly granular texture. They can be softened and incorporated into warm butter or cream for a wonderful sauce to dress pasta.
It is not used at a fancy dinner, but it is common use of it in Japanese households. Can go in an onigiri; can come with breakfast rice, or can flavor a quick home-cooked meal. Whole roe can also be used in good hygienic care as a very good gift selection. There are few ingredients that become as at home in simple as rich ways.
From Korean Roots to a Fukuoka Favourite
The account starts on the Korean Peninsula, which has a long tradition in the consumption of salted pollock roe. The Korean version, myeongnan-jeot, was the basis for the one which emerged in Japan. Even the Japanese name has a Korean connotation.
Contemporary account of Japan is clearly associated with Hakata’s in Fukuoka. Toshio Kawahara, a founder of Fukuya, recalled old fucheng roe from his days in Korea. He added Japanese flavour and started offering karashi mentaiko in Hakata in 1949.
Kawahara did not patent the manufacturing process, and imparted his expertise to other manufacturers. Specialist shops opened around Fukuoka city which created their own medium of salt, chilli, stock and aromatics. Slowly the hand that fed the city became the dwelling grounds of the food.The food became gradually part of the city’s territory.
This gained its national reputation once the Sanyo Shinkansen arrived in Hakata in 1975. It made it easier for travellers to bring home local specialities and the roe was also brought as a souvenir. Nowadays, Fukuoka continues to be a home for the special family, such as the pantry of the specialized manufacturers, restaurants, tour of the factories, and food from rice bowls to filled baguettes.
This context of the background is important, because names like ‘spicy fish eggs’ exist. It is a dialogue between the tradition of Korean food and craftsmanship of regional Japan, through the lens of migration, memory and adaptation.
What Does It Taste Like?
The first taste tends to be savory and salty, while the second taste finely is a salty or marine richness. Next up the chilli. Some varieties have heat that isn’t quite strong, but other very hot varieties are much sharper. A good version achieves a balance between these, so that the roe retains the sea flavor, rather than seasoning flavor.
It is also important to take into account the texture of the fabric or flooring. The roe can be creamy mixed with fat, and can impart a fine, lightly popping graininess to the tiny eggs. For these reasons butter and mayonnaise and cream pair well; they help to balance out the salt and spice without obscuring the umami.
Pleasant and fresh roe should smell brining and seafood like, but not unpleasant or harsh. If you are concerned about any strong fishy taste, it is more likely to be a very strong seafood seasoning than a fish.
It is also beneficial to be aware of some of the modification and differences of other Japanese roe:
Tarako is dried Alaska pollock roe that is not marinated with chilli pepper. It’s typically less insistent, and taste more direct briny.
This is known as karashi mentaiko and may also be seasoned with chillies, but the shorter name is often also used for the chilli seasoned roe.
Tobiko is made from flying fish! It is firmer, larger, crunchier, as well as, and frequently consumed on sushi; unlike them.
Salmon roe is known as ikura. The eggs are larger and fleshy, and have a strong popping sound when bitten.
If a less dramatic effect is desired, Tarako may be used, but the textures are quite different for tobiko and ikura.
How It Is Made and the Varieties Worth Knowing
The production starts by pollock roe sacs are cleaned and salted, which is sometimes in brine. The roe undergoes a first cure after which the roe is immersed in a flavored mother liquor that is seasoned with chili. But here is the rub: two brands can have two completely different recipes, leaving variations in the ageing time and what comes out of it.
Production has been towards clean chilli heat. Some mention the umami from the kombu, the citrus from yuzu, state that it should have a bitter or a lime-kished taste, or a slightly sweet ending from the sake. Therefore when choosing a right flavour, it is not about a single taste that is “right” but about a right flavour for a right dish.
There are a few types of products sold in Japanese stores:
The term Ipponmono describes a pretty whole roe sack, typically reserved for gifting or “show roe,” or presentation.
Kireko is made up of “broken pieces. The flavor can be just as delicious, and is workable for home cooking.
Barako is when the roe is cleaned from the membrane and is easy to use for sauces, fillings and spreads.
Tube style roe is packaged in a squeezable tube and can be used to get a spoonful of roe.
Mentaiko flavoured furikake, pasta sauces, crisps and crackers are also available. These are fun, but are not whole cured roe, as they are different texture and intensity.
Only copper or brass is considered “high-quality” when viewed just by its color. However, a bright red colour product could be added colour and a not as bright red colour product may be deep flavour. This ingredient list and origin and storage information tell more than it looks.
The Best Ways to Eat It, Cook With It and Buy It in the UK
The most conventional way of serving it is in a small portion next to or over the freshly steamed rice. The heat makes the roe a bit easier to chew and infuses it with flavor. Some nori, sesame seeds, spring onion or a splash of butter may be incorporated, but are not necessary.
Another natural home is Onigiri. The mature roe imbues plain rice with extra taste and the seaweed wrapper heightens the sea theme. It’s used as a central filling in some versions, or mixed through the rice in others.
Brian, what you might have to do is start with pasta. Opened membrane, combined eggs, butter, a touch of cream/milk and sometimes soy sauce. The eggs should be gently warmed and not boiled too hard, as this has a tendency to harden the eggs. Simply add Nori and spring onion.
It’s also great with popular comfort meals. It can be mixed with mayonnaise as a snack topping for toast, or jacket potatoes / roasted vegetables. Can be folded into mashed potato, scrambled eggs or tamagoyaki or added to a mild sauce with udon.
A small amount is acceptable as an initial tasting. The ingredient is concentrated and can overpower the dish if too much is used. Neutral bases to help balance the flavour come from rice, potatoes, noodles and eggs.
The best place to find authentic frozen roe in the UK is Japanese/ Korean supermarkets, specialist Asian shops or Japanese grocery delivery services. It can be called seasoned Alaska pollock roe, spicy cod roe, karashi mentaiko or spicy pollock roe. They tend to be easier to cook than presentation quality bags of tubes or loose packs.
Packaging deserves attention. With each product, the handling requirements differ; not all the products under the same name are meant to be eaten in the same manner. The label must indicate if the product can be consumed straight from the packet, defrosting methods, and the time limits for consumption after opening.
Fish Allergen Warning is anticipated. Frozen products are normally thawed in the refrigerator and kept refrigerated, but the directions of the manufacturer are given first priority. Avoid refreezer when label says: do not refreeze, and Quality of frozen delivery recognized because quality will depend on an unbroken cold chain.
Frequently Asked Questions
Is mentaiko always very spicy?
No. They are not all that hot but can be chilli at the same time. Many popular variants are more about the savoury flavors than the fiery ones.
Can it be cooked?
Yes. It may be used as an ingredient in grilled and baked dishes, in sauces or in stuffings and fillings. It is best to cook gently, as it will keep its softness more so than extended periods of high heat.
Is the membrane edible?
Yes. For some, the whole sac is consumed, typically when grilled. In most instances, the eggs are removed from the pastes and dips or spread by scraping the membrane, which is also broken open once the product is prepared.
What is the easiest dish for a beginner?
Among the easiest introductions is buttered spaghetti. The grease helps to mellow out the salty, spicy taste and the pasta gives the dish a familiar structure to keep the unsavoury taste in check. Other options include steamed rice and mayonnaise toast.
How long does it keep after defrosting?
This will vary based on the brand. There are some frozen foods that have a very short period they are expected to consume after they have been thawed in the refrigerator, and it’s always best to follow the printed directions.
Conclusion
Just a little of old-timers roe can paint a big picture. It represents Korean preservation culture within the cuisine of Fukuoka, a good choice for swift home cooking, merged in regional dishes with pride, and adds brand-new meaning to ingredients that are accessible in British kitchens. It is salty, warming, and savoury, harking them by making anything and everything delicious.
