Mentaiko Onigiri

Meitaiko Onigiri: Popular Among Traditional Onigiri

Mentaiko onigiri, with its distinctive flavor and convenience, is a beloved traditional snack in Japan. Not only is it the top filling choice in convenience stores across Japan, but it is also a popular ingredient in homemade onigiri. This article will provide basic information about mentaiko onigiri.

What is Mentaiko?

Mentaiko, or spicy cod (pollock) roe, is a Japanese delicacy made by salting and seasoning the roe of cod (pollock) with chili-based spices and allowing it to ferment. Particularly popular in the Kyushu region centered in Fukuoka Prefecture, mentaiko is recognized for its bright red color and spicy taste. It is used in a variety of dishes, including onigiri, pasta, and ochazuke. Though mentaiko originated from Korea, it began being produced in Fukuoka in the 1950s and has since become a beloved ingredient throughout Japan, playing a significant role in Japanese culinary culture.

What’s Roe is Meitaiko Made from? Cod or Pollock?

In Japan, the ingredient for mentaiko is translated into English as “Cod Roe,” but the correct term is actually “Pollock Roe.” Pacific cod (madara) and Alaska pollock are classified into different species. Their scientific names are as follows:

Pacific cod:
Scientific name: Gadus macrocephalus
It belongs to the cod family (Gadidae) and is a species of the genus Gadus.

Alaska pollock:
Scientific name: Theragra chalcogramma (also known as Gadus chalcogrammus)
It belongs to the cod family but is classified under a different genus, Theragra.

Although both belong to the same family, they are different species as they are classified under different genera. Each has distinct characteristics and ecological niches, and they are used differently in cooking and processing methods.

However, in Japan, both are commonly referred to as “Tara.” Consequently, mentaiko is actually made from the ovaries of pollock, but due to a mistranslation, where “Tara” was interpreted as “Cod” in English, it has been incorrectly labeled as “Cod Roe.”

Differences Among Mentaiko Brands

The main ingredient of spicy mentaiko is cod (pollock) roe, mostly sourced from Russia or America, though some brands are committed to using only domestic,　particularly those harvested in specific regions of Hokkaido. The flavor can vary depending on the manufacturing process, but focusing on the ‘origin’ can help in making a choice.

The uniqueness of each brand is predominantly evident in the seasoning liquid used for the cod (pollock) roe, which includes salt, chili peppers, and other ingredients like broth and sake. Some high-end spicy mentaiko brands even use specialty local sake, offering a refined flavor.

The time for which the roe is marinated in the seasoning liquid varies by brand. Some marinate for just 1-2 weeks, while others may marinate for over 160 days, influencing the brand distinctions. Longer marination tends to yield a smoother texture.

“In recent times, a variety of innovative spicy mentaiko products have been launched, including those combined with secondary ingredients like squid or kelp, and those where the roe is loosened and packed into tubes. In addition to the three points mentioned above, paying attention to each brand’s original products might also make it easier to find your favorite.”

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Popular Mentaiko Brands

Kanefuku, headquartered in Fukuoka Prefecture, has been manufacturing and selling mentaiko since the 1960s. The company is very strict about the quality of mentaiko, known for its flavor and quality, and is widely used in homes and restaurants. Kanefuku mentaiko is characterized by its rich flavor, made using selected ingredients and appropriate maturation periods. The brand also produces various seafood products and is highly regarded both domestically and internationally.

Fukuya, established in 1949 in Fukuoka, is an old-established company handling the manufacturing and sale of mentaiko. It is highly valued both in Japan and abroad, with its mentaiko made from specially selected ingredients and proprietary methods, offering a deep flavor beloved by many. Fukuya continues to strive for quality improvement while maintaining traditional methods and focuses on developing new textures and flavors in mentaiko. Strict quality control and safety standards are a priority to ensure safe and reliable products.

Yamaya, founded in 1974 by Hideo Yamamoto in his home, has grown significantly over the years. The key to its deliciousness has been the “artisan’s sauce,” continuously topped up since its inception, in which the roe is marinated and matured for 168 hours. The brand uses specialty sake from Kitaaya, yuzu from Kyushu, richly flavored Rausu kelp, and a custom blend of chili peppers, with a strong following often stating, “I only buy Yamaya’s mentaiko.”

Located in Hakata-ku, Fukuoka City, Fukusaya aims for the pinnacle of spicy mentaiko, with meticulous attention to every detail from ingredient selection to flavoring. The roe, harvested during the cold months from November to April, is carefully selected and seasoned with proud fish sauce, crafted with care to enhance its rich flavor. The product lineup includes budget-friendly broken pieces and high-end gift items, all well-received for their perfect spice balance.

Committed to quality, Hirosho uses only eggs from cod (pollock) caught in specific areas of Hokkaido, each hand-selected by artisans, without compromise. The spicy mentaiko, steeped in a custom-blended chili-infused seasoning, delivers a sharp spiciness that enhances the sweetness of rice. The high-quality Hokkaido-sourced roe is notable for its firm texture, and the “Hidaka kelp” topping is also recommended.

Chikaei, based in Fukuoka, is a renowned mentaiko brand established in 1949, well-regarded throughout Japan. The company focuses on selected raw materials and proprietary manufacturing processes, especially in the maturation process using its unique techniques. The domestically sourced cod (pollock) roe is noted for its resilient texture and the familiar flavor of broth and bonito adjusts the taste of the spicy mentaiko, starting with a refreshing flavor that gradually spreads the umami of the broth.

Tube-Type Mentaiko

Tube-type mentaiko offers great convenience, reducing preparation time for dishes. Made from traditional mentaiko packed into tubes, it allows for easy extraction of the desired amount. This quick addition of mentaiko makes it versatile for use in pastas, onigiri, salads, and more. The tube packaging also ensures prolonged freshness and ease of storage in the refrigerator after use. Particularly favored by professional chefs for its cleanliness and efficiency in the kitchen, tube-type mentaiko is also used in a variety of commercial settings for pasta sauces, dips, and dressings.

Mentaiko Onigiri Variations

Mentaiko onigiri is usually served “raw,” with the fresh mentaiko mixed into freshly cooked rice and shaped into onigiri. This method maximizes the bright color and sharp flavor of the mentaiko, enhancing the eating experience. An alternative variation is grilled mentaiko onigiri, where the onigiri is lightly grilled to create a crispy exterior with a soft interior. Grilling enhances the flavor of the mentaiko and adds a savory aroma to the onigiri, making it enjoyable as a warm dish. Both styles are popular and can be chosen based on the desired eating experience: raw onigiri for a quick, refreshing taste and grilled onigiri for a warm meal or a different texture.

Is Mentaiko Safe for Bento?

It is not recommended to use raw mentaiko in bentos. Therefore, when adding “mentaiko onigiri” to a bento, it is necessary to sufficiently heat the mentaiko.

Conclusion

Mentaiko onigiri continues to be cherished as a traditional Japanese snack, beloved for its unique taste and convenience. From convenience stores to home kitchens, mentaiko complements the hot rice with its vivid red color and spicy flavor, stimulating the appetite. Originating from Korea, mentaiko began production in Fukuoka in the 1950s and has evolved into a widely loved ingredient across Japan. Through this article, we have explored the basic information about mentaiko onigiri, the distinctive features of various brands based on their seasoning liquids and marination times, the convenience of tube-type mentaiko, and different ways to enjoy it. As a part of Japanese food culture and a deliciously accessible food item, mentaiko onigiri is sure to continue being a favorite for many people.