Mentaiko and Tarako — Cured Fish Roe Culture
Fukuoka, Japan — mentaiko introduced to Japan postwar via Korean tradition; Hakata as epicentre
Tarako (たらこ, pollock roe) and mentaiko (明太子, spicy pollock roe) are Japan's most beloved cured roe condiments — the pale pink tarako for mild applications and the chili-rubbed, deeply red-orange mentaiko for bold preparations. Both use the egg sacks of walleye pollock (Theragra chalcogramma), salt-cured to preserve and season. Mentaiko originated in Korea (myeongnan) and was introduced to Japan through Hakata (Fukuoka) in the postwar period, subsequently becoming so thoroughly Japanese that it is now considered a Fukuoka regional speciality — the city's most iconic food souvenir. Preparations: both are eaten raw, sliced, on rice; as pasta sauce (mentaiko pasta is Japan's most popular 'western-style' pasta); in ochazuke; as a filling for onigiri; as a topping for cold tofu or baked avocado; and baked in tempura preparation.