Bought this at H-Mart the other day on North Road.
Mentaiko (明太子?) is the marinated roe of pollock, and cod including is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Russo-Japanese War. Toshio Kawahara (川原 俊夫 Kawahara Toshio?), a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The typical seasoning and flavor is different in Japan.
Mentaiko 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.
Comes frozen in a tub, and is available also at Korean super markets and Japanese super markets (ie: Fujiya). This tub cost me about $25? I think it was on sale too possibly, a bit pricey but this tub will be able to feed around 12 people if you make it into a pasta sauce.
Just defrost and put it as a topping on top of your rice, pasta dish, eggs, etc! The recipes are endless. And sorry… I was going to do a post on some recipes I tried (mostly with udon and pasta) BUT – I just love it so much and skipped photos and began to eat! hahaha. next time la!~
PS. If you are going to give this a try, please remove the outer membrane skin gently! you are only suppose to eat the roe. First time i tried this, i didn’t know. LOL.