Pollock roe, also pollack roe (also known as myeongnan and tarako) 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, Japanese, and Russian cuisines.
In Korean, pollock roe is called myeongnan (명란,明卵), while the salted roe dish is called myeongnan-jeot (명란젓), being considered a type of jeotgal (salted seafood). The Korean word myeongnan (명란) means pollock roe as myeong (명,明) came from myeongtae (명태,明太), the Korean word for Alaska pollock, and ran (란,卵), also pronounced nan, means "egg (roe)". As jeot (젓) is a category of salted seafood, the compoundmyeongnan-jeot (명란젓) refers to salted pollock roe.
The Japanese word for pollock roe is tarako. Pollock food products are often called karashi-mentaiko or mentaiko, a compound of mentai (明太), borrowed from its Korean cognatemyeongtae meaning Alaska pollock, and ko (子), a Japanese word for "child (roe)". Alaska pollock are called suketōdara (介党鱈) in Japanese. Tara (鱈) means cod in Japanese. Tarako (鱈子) literally means "cod roe", but generally refers to smaller salted roe sacs.[1]
In Russian, pollock roe is called ikra mintaya (икра минтая). The word is also used to referred to the salted roe. The Russian word ikra (икра) means "roe" and mintaya (минтая) is the singular genitive form of mintay (минтай), which means Alaska pollock. The word is also derived from its Korean cognate, myeongtae (명태).
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."[2] 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 Northern land.[3]
The dish mentaiko originates from Korea and is originally the Korean myeongnan-jeot.[4][5][6][7][8][9] Toshio Kawahara (川原 俊夫, Kawahara Toshio), 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 slight 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 (鱈子) in Japan.
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.
Mentaiko, adapted from Korean myeongnan-jeot,[4][5][6][7][8][9] 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 spicy mentaiko (辛子明太子, karashi mentaiko). It is a product of the Hakataward of Fukuoka City. Milder version is called tarako (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.
Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun.[10]
Tarako is served in a number of ways: plain (usually for breakfast),[11] 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.[11] In Kyūshū, tarako is commonly served with red chili pepper flakes.
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 canned.
^Gleyn, Bledsoe; Barbara, Rasco (2006). "Caviar and Fish Roe". In Hui, Yiu H. (ed.). Handbook of Food Science, Technology, and Engineering. CRC Press. p. 161-12. ISBN978-0-8493-9849-0. Retrieved 11 March 2020.
^Cha, Sang-eun (12 September 2015). "A hit abroad, pollock roe is rallying at home". Korea Joongang Daily. Retrieved 16 December 2016.
^"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」" (JPG). Archive.wul.waseda.ac.jp. Retrieved 15 May 2018.
^ ab. JACAR Newsletter. 4 February 2016. Archived from the original on 14 October 2017. Retrieved 14 October 2017.
^ ab. Lotte Hotel Magazine. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
^ ab. japan-guide.com. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
^ abPreston Matt (27 October 2015). . Plum. ISBN9781743547618. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
^ abYuto Omura (28 July 2021). . Sudachi Recipes. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
^ abGrace Keh (18 September 2014). . Sffood.net. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
^Ahn Min-jeong (6 May 2011). . JPNews. Archived from the original on 22 November 2011. Retrieved 19 November 2016.
^ abAshkenazi, Michael; Jacob, Jeanne (2003). . Greenwood Publishing Group. pp. 58–9. ISBN0-313-32438-7. Archived from the original on 24 May 2022. Retrieved 24 May 2022.
External links
Media related to Pollock roe at Wikimedia Commons
March 02, 2023
pollock, also, pollack, also, known, myeongnan, tarako, alaska, pollock, gadus, chalcogrammus, which, despite, name, species, salted, pollock, popular, culinary, ingredient, korean, japanese, russian, cuisines, alaska, pollock, roealaska, pollack, liver, milt,. Pollock roe also pollack roe also known as myeongnan and tarako 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 Japanese and Russian cuisines Alaska pollock roeAlaska pollack s liver roe and milt clarification needed Korean nameHangul명란Hanja明卵Literal meaningAlaska pollock roeTranscriptionsRevised RomanizationmyeongnanMcCune ReischauermyŏngnanJapanese nameKanji鱈子KanaたらこTranscriptionsRevised HepburntarakoRussian nameRussianikra mintayaRomanizationikra mintaya Contents 1 Names 2 History 2 1 Korea 2 2 Japan 3 Salted pollock roe 3 1 Korea 3 2 Japan 3 3 Russia 4 See also 5 References 6 External linksNames EditIn Korean pollock roe is called myeongnan 명란 明卵 while the salted roe dish is called myeongnan jeot 명란젓 being considered a type of jeotgal salted seafood The Korean word myeongnan 명란 means pollock roe as myeong 명 明 came from myeongtae 명태 明太 the Korean word for Alaska pollock and ran 란 卵 also pronounced nan means egg roe As jeot 젓 is a category of salted seafood the compound myeongnan jeot 명란젓 refers to salted pollock roe The Japanese word for pollock roe is tarako Pollock food products are often called karashi mentaiko or mentaiko a compound of mentai 明太 borrowed from its Korean cognate myeongtae meaning Alaska pollock and ko 子 a Japanese word for child roe Alaska pollock are called suketōdara 介党鱈 in Japanese Tara 鱈 means cod in Japanese Tarako 鱈子 literally means cod roe but generally refers to smaller salted roe sacs 1 In Russian pollock roe is called ikra mintaya ikra mintaya The word is also used to referred to the salted roe The Russian word ikra ikra means roe and mintaya mintaya is the singular genitive form of mintay mintaj which means Alaska pollock The word is also derived from its Korean cognate myeongtae 명태 History EditKorea Edit 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 2 Recipe for salted pollock roe is found in a 19th century cookbook Siuijeonseo Japan Edit A 1696 Japanese book records the use of Alaska pollock s roe in Northern land 3 The dish mentaiko originates from Korea and is originally the Korean myeongnan jeot 4 5 6 7 8 9 Toshio Kawahara 川原 俊夫 Kawahara Toshio 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 slight 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 鱈子 in Japan Salted pollock roe EditSalted Alaska pollock roe Alternative namesMyeongnanMyeongnan jeotTarakoMentaikoIkra mintayaTypeJeotgalCourseBanchanPlace of originKoreaAssociated cuisineKorean cuisineJapanese cuisineRussian cuisineMain ingredientsRoe of Alaska pollock Media Salted Alaska pollock roeSalted Alaska pollock roeKorean nameHangul명란젓Hanja明卵 Literal meaningAlaska pollock roe jeotgalTranscriptionsRevised Romanizationmyeongnan jeotMcCune Reischauermyŏngnan chŏtJapanese nameKanji鱈子 辛子 明太子Kanaたらこ からし めんたいこTranscriptionsRevised Hepburntarako karashi mentaikoRussian nameRussianikra mintayaRomanizationikra mintayaKorea Edit See also Alaska pollock as food 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 Myeongnan jeot sold in a market Vacuum packed myeongnan jeot Heavily seasoned myeongnan jeot Myeongnan jeot muchim salted pollock roe salad Myeongnan jeot gyeran mari rolled omelette with salted pollock roe Myeongnnan jeot in jjigae stew Myeongnan jeot pizzaJapan Edit Mentaiko adapted from Korean myeongnan jeot 4 5 6 7 8 9 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 spicy mentaiko 辛子明太子 karashi mentaiko It is a product of the Hakata ward of Fukuoka City Milder version is called tarako 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 Mentaiko was nominated as Japan s number one side dish in the Japanese weekly magazine Shukan Bunshun 10 Tarako is served in a number of ways plain usually for breakfast 11 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 11 In Kyushu tarako is commonly served with red chili pepper flakes Tarako Mentaiko Baked mentaiko Mentaiko chazuke Mentaiko spaghetti Tarako spaghettiRussia Edit 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 canned Ikra mintaya spreadSee also Edit Food portal Japan portalAlaska pollock as food Jeotgal Masago TobikoReferences Edit Gleyn Bledsoe Barbara Rasco 2006 Caviar and Fish Roe In Hui Yiu H ed Handbook of Food Science Technology and Engineering CRC Press p 161 12 ISBN 978 0 8493 9849 0 Retrieved 11 March 2020 Cha Sang eun 12 September 2015 A hit abroad pollock roe is rallying at home Korea Joongang Daily Retrieved 16 December 2016 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 JPG Archive wul waseda ac jp Retrieved 15 May 2018 a b Mentaiko and the Japanese People JACAR Newsletter 4 February 2016 Archived from the original on 14 October 2017 Retrieved 14 October 2017 a b Busan the City of Pollock Roe Lotte Hotel Magazine Archived from the original on 24 May 2022 Retrieved 24 May 2022 a b Fukuoka Food Guide japan guide com Archived from the original on 24 May 2022 Retrieved 24 May 2022 a b Preston Matt 27 October 2015 The Simple Secrets to Cooking Everything Better Plum ISBN 9781743547618 Archived from the original on 24 May 2022 Retrieved 24 May 2022 a b Yuto Omura 28 July 2021 Japanese Mentaiko Pasta Cod Roe Spaghetti Sudachi Recipes Archived from the original on 24 May 2022 Retrieved 24 May 2022 a b Grace Keh 18 September 2014 Mentaiko Spaghetti Recipe 明太子 Sffood net Archived from the original on 24 May 2022 Retrieved 24 May 2022 Ahn Min jeong 6 May 2011 일본인 좋아하는 밥반찬에 한국의 그것 JPNews Archived from the original on 22 November 2011 Retrieved 19 November 2016 a b Ashkenazi Michael Jacob Jeanne 2003 Food Culture in Japan Greenwood Publishing Group pp 58 9 ISBN 0 313 32438 7 Archived from the original on 24 May 2022 Retrieved 24 May 2022 External links Edit Media related to Pollock roe at Wikimedia Commons Retrieved from https en wikipedia org w index php title Pollock roe amp oldid 1137042582, wikipedia, wiki, book, books, library,
