Myeongran

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 (), which can be read as ''mentai'' in Japanese. But while the Japanese borrowed this name from Korean and called it ''mentaiko'', 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''.

Korean

As aforementioned, Alaska pollock in Korean is ''myeongtae'' (), hence pollock roe is ''myeongnan'' (), a contracted form of the compound with +''ran'' or +''nan'' () meaning "egg (roe)".

The salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeot'' () or ''jeotgal'', which is a category of salted seafood.

Japanese

In Japanese, (salted) pollock roe is called ''tarako'' (), though it literally means 'cod roe', while true cod roe is distinguished by calling it ''hontarako''. The pollock roe, also known as ''momijiko'', are usually salted and dyed red.

Pollock roe cured with red chili pepper are ; to put it another way, ''mentaiko'' refers to chili-laced versions of ''tarako'', generally speaking, even if not qualified as ''karashi-mentaiko'' with the prefix meaning 'chili'.

Russian

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 Hokurikudō.

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.

, 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'' () in Japan.

Consumption

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 (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 . 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.

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.

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''
File:Mentai-don.jpg, ''Mentaiko'' over rice, with nori strips
File:Tarako_spaghetti.jpg, ''Tarako'' spaghetti

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.

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) is rather salty.

See also

* Alaska pollock as food
* Jeotgal
* Masago
* Tobiko
* Taramasalata

Explanatory notes

References

External links

*

{{Fishing industry topics

Japanese seafood
Jeotgal
Korean cuisine
Roe
Korean seafood
Russian cuisine