Contents
Mentaiko is a flavorful Japanese delicacy made from marinated pollock or cod roe, known for its salty, umami-rich taste and unique texture. Originally from Korea, it has become a versatile ingredient in Japan, enjoyed in dishes ranging from simple rice bowls to fusion pasta. This article explores different types of mentaiko, popular ways to eat it, and includes an easy recipe to try at home. Whether you’re a seafood lover or an adventurous foodie, mentaiko offers a bold taste experience worth discovering.
Ingredients
- 2 sacs of mentaiko spicy or plain
- 200 g spaghetti
- 2 tbsp unsalted butter
- 1 tbsp soy sauce
- 1 tbsp cream or Japanese mayo optional
- Salt, to taste
- Chopped green onions for garnish
- Shredded nori (seaweed, for garnish)
- A squeeze of lemon or yuzu juice optional
Instructions
- Boil the spaghetti in salted water until al dente. Drain and set aside, reserving a little pasta water.
- Carefully cut open the mentaiko sacs and scoop out the roe, discarding the membranes.
- In a bowl, combine the roe with butter, soy sauce, and cream or mayo if using. Mix until smooth.
- Add the hot pasta to the bowl and toss well to coat. Add a splash of reserved pasta water if the sauce seems too thick.
- Serve immediately, garnished with chopped green onions, shredded nori, and a squeeze of lemon or yuzu juice for extra brightness.
Notes
So, what exactly is mentaiko?
If you’ve ever wandered through a Japanese supermarket or browsed the menu at a cozy izakaya, you might’ve come across something pinkish, soft, and a little mysterious. That’s mentaiko — marinated fish roe, usually from pollock or cod. Sounds a bit odd at first, but trust me, it’s one of those things that surprises you in the best way.
Originally introduced from Korea, mentaiko has taken on a life of its own in Japan. It's salty, savory, sometimes spicy, and has this satisfying little pop when you bite into it. These days, it's everywhere — from lunch boxes to fusion pastas.
Not just one kind: different types of mentaiko 🌶️🍋
One of the coolest things about mentaiko is that it comes in several variations. Each type has its own flavor twist, and people definitely have their favorites:- Shio mentaiko (salted): This is the most basic version — just lightly salted to let the natural ocean flavor shine through.
- Karashi mentaiko (spicy): Probably the most popular kind. It’s seasoned with red chili and has a satisfying little kick.
- Yuzu-flavored mentaiko: Made with Japanese citrus, this one’s refreshing and slightly tangy — perfect if you like a bit of brightness with your umami.
- Soy or dashi-marinated: A deeper, more savory take that brings out complex flavors with ingredients like soy sauce, sake, or broth.
How people eat it: traditional and creative ways 🍜🍣
Mentaiko is super versatile. It’s eaten in both traditional and modern ways, and honestly, it works almost anywhere you put it:- With steamed rice: One of the simplest and most popular ways to enjoy it. Just warm white rice and a spoonful of mentaiko — comforting and full of flavor.
- Inside onigiri (rice balls): A favorite grab-and-go snack. Cut open a rice ball and find that salty, spicy surprise inside.
- As a ramen topping: Especially in Hakata-style tonkotsu ramen, a bit of mentaiko takes the broth to another level.
- In pasta: Japanese-Italian fusion at its best. Mix mentaiko with butter or cream for a sauce that’s salty, creamy, and slightly spicy.
- With tamagoyaki (rolled omelet): The sweet egg and the briny roe create a unique contrast that really works.
- In sushi: Mentaiko shows up in rolls or as a topping, adding both flavor and color.
