Fukuoka Signature · Spicy Cod Roe
Karashi Mentaiko
Photo: Chester Siu / Wikimedia Commons · Public domain
The recipe traces to a Japanese grocer who grew up in Busan under Japanese colonial rule, was drafted and served in Manchuria during the war, and after repatriating to Hakata adapted the Korean pollock-roe pickle he remembered from childhood into a chili-spiked version built for Japanese tastes — then founded the company that named it.
Salted pollock roe sacs are cured in a chili-and-seasoning marinade until firm and deep red, then sliced open and eaten raw over rice, folded into pasta, or grilled — sold whole by weight from Fukuoka's fish markets and food halls as the city's signature souvenir.
Why it's made this way: Toshio Kawahara, who grew up in Busan and repatriated to Hakata after the war, founded Fukuoka's first mentaiko company, Fukuya, in a corner grocery store and developed the spicy "karashi mentaiko" style that made the dish a specifically Fukuoka specialty rather than a generic import.
More from Japan
Ramune
Takoyaki (Octopus Balls)
Yakitori (Skewered Chicken)
Okonomiyaki (お好み焼き)
Taiyaki (たい焼き)
Sapporo Miso Ramen
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.