Pollock roe

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 (). This name is also used to refer to salted roe. The Russian word ikra () means "roe" and mintaya () is the singular genitive form of (), which means Alaska pollock. This word is 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 years of modification, most of the pollock 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, 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. == See also ==