Karashi Mentaiko (Spicy Pollack Roe) (Frozen)

TASTING NOTES FROM THE CURATOR

This Japanese treat is made with sacks of pollack roe that had been marinated in salt, powdered chilies and spices, and rolled in togarashi (Japanese red chili pepper) for an extra kick. The word “karashi” means “spicy,” and this mentaiko indeed has a strong kick of heat. It comes from Japan, and is ready to serve. It has an almost paste-like texture, and is incredibly flavorful, intense and concentrated.

PREPARATION AND PAIRINGS

You can eat the Karashi Mentaiko raw, or garnish it over dishes. You can use it for pasta, in sushi, in onigiri, or mixed with mayonnaise for spreads and dips.

FROM KOREA TO JAPAN

Karashi Mentaiko was originally a traditional Korean food whose main ingredient is the roe of walleye (Alaska) pollack, a species of the cod family Gadidae. The dish mentaiko comes from Korea, and was originally known as myeongnan-jeot in Korean. Toshio Kawahara, who was born during the Japanese occupation of Korea in the city of Busan, founded the first mentaiko company in Japan, “Aji no Mentaiko Fukuya.” That was in 1949, after making minor changes to myeongnan-jeot to adapt to Japanese tastes, and introducing it to Japan as “Karashi mentaiko.” Its popular name is “mentaiko.” In Japan, the softer, less spicy variation is known as tarako.

Storage Instructions

Mentaiko can be kept in the freezer for 2-3 months. Once thawed, store in an airtight container, and store in the coldest part of the refrigerator. Consume within 2-3 days.