Mentaiko
Spicy marinated pollock roe, eaten with rice or pasta. · Japan
Spicy marinated pollock roe, eaten with rice or pasta.
About Mentaiko
Pollock roe is cured in chilli and seasonings into a savoury, mildly spicy delicacy eaten on hot rice, in onigiri or tossed through pasta. It is a specialty of Fukuoka.
🏛️ History & Culture
Mentaiko is a Japanese adaptation of Korean myeongnan-jeot, a salted pollock roe dish, introduced to Japan after World War II. Its origins are debated, with some tracing the spicy version to a Korean-Japanese chef in Fukuoka in the late 1940s, but the exact story is not universally agreed upon.
Fukuoka is the undisputed center of mentaiko culture, where it is used in onigiri, hot rice, and the famous mentaiko pasta. The roe is cured in a blend of chili pepper and seasonings, and while the spicy red variety dominates, milder versions exist. It has become a beloved national ingredient, symbolizing Fukuoka’s culinary identity and its fusion of Korean and Japanese flavors.
🍳 How to make Mentaiko
AI-assisted, not kitchen-testedMentaiko (Seasoned Pollock Roe)
A classic Fukuoka specialty of salt-cured pollock roe marinated with chilli, sake and konbu. Traditionally spooned over hot rice, packed into onigiri or tossed through buttered spaghetti.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 240 g (8½ oz) salted pollock roe (tarako), skin on, Japanese grocery stores sell this frozen or thawed in the chiller section; ask for tarako (salted) rather than sukimi (already skinned).
- 30 ml (2 tbsp) sake, Use real cooking sake, not 'salt-free sake'; shaoxing wine is an acceptable substitute if sake is unavailable.
- 10 ml (2 tsp) soy sauce
- 2 g (2 tsp) dried chilli pepper (togarashi), Korean gochugaru works in a pinch; quantity is a guide, not a rule.
- 1 g (1 piece (4 cm / 1½ in)) dried konbu (kelp), Optional but authentic; omit if unavailable.
Steps
- 1 If the roe is frozen, thaw it overnight in the refrigerator (0–4 °C / 32–39 °F). Roes that were not previously frozen must be frozen at home at –20 °C / –4 °F for at least 7 days before use; this destroys parasites (anisakid larvae) that may be present in raw fish roe.
- 2 Carefully slit the thin membrane along the length of each roe sac and peel it away, removing the dark connective strip running down the centre. Work over a bowl so you don't lose any roe.
- 3 Break the skinned roe into loose grains in a non-reactive (glass or ceramic) bowl, discarding any tough membrane fragments.
- 4 Pour the sake and soy sauce over the roe and stir gently. Add the konbu and let everything rest for 5 minutes so the roe soaks up the seasoning.
- 5 Sprinkle in the chilli pepper a little at a time, tasting as you go. The mentaiko should be noticeably savoury with a gentle, lingering warmth rather than sharp heat.
- 6 Remove and discard the konbu. Cover and refrigerate the mentaiko for at least 4 hours, ideally overnight, so the flavours settle and the roe firms up. It will keep, refrigerated, for about 5 days.
- 7 To serve over rice: cook 320 g (about 1¾ cups) Japanese short-grain rice in 400 ml (1¾ cups) water until tender, then mound in bowls and top with 40–50 g (1½–1¾ oz) mentaiko per person. Eat while the rice is steaming hot.
- 8 Variations: pack a spoonful inside an onigiri with a sheet of nori, or toss 80–100 g (3–3½ oz) mentaiko through 200 g (7 oz) hot spaghetti with 15 g (1 tbsp) butter and a splash of pasta water.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Mentaiko recipe yet. Yours would be the first.
Share how you make Mentaiko
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Mentaiko — frequently asked questions
What is Mentaiko?
Pollock roe is cured in chilli and seasonings into a savoury, mildly spicy delicacy eaten on hot rice, in onigiri or tossed through pasta. It is a specialty of Fukuoka.
What is Mentaiko made of?
Mentaiko is made with pollock roe, chilli, sake, salt and rice.
Where does Mentaiko come from?
Mentaiko comes from Japan, and is especially associated with Fukuoka. Mentaiko is a Japanese adaptation of Korean myeongnan-jeot, a salted pollock roe dish, introduced to Japan after World War II.
Where can I eat Mentaiko?
A Fukuoka meal, spooned over hot rice or through pasta.
How do you make Mentaiko?
Making Mentaiko at home takes about 15 minutes of prep. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Mentaiko in Tokyo
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Japan
Round out your trip — most travellers book these alongside their trip.
More dishes like Mentaiko
Hiroshima-Style Okonomiyaki
Hiroshima-Style Okonomiyaki is a beloved pancake, traditional to Japan.
Chawanmushi
Savoury steamed egg custard with hidden morsels.
Taiyaki
Fish-shaped cakes filled with sweet red bean.
Katsu Curry
Crisp pork cutlet over rice with thick Japanese curry.
Hiyashi Chuka
Cold ramen noodles with colourful toppings and tangy sauce.
Omurice
Ketchup fried rice wrapped in a soft omelette.
Pla Pao
Salt-crusted whole fish stuffed with lemongrass.
Kung Thot Krathiam Phrik Thai
From Thailand, Kung Thot Krathiam Phrik Thai is a well-known prawn dish.
Kibbeling
Battered cod chunks fried crisp, with garlic sauce.
Kokoda
Fish cured in lime and bathed in coconut cream.
Brathering
Brathering counts among the traditional food of Germany, a fish dish locals hold dear.
Khachapuri
Georgia's iconic cheese-filled bread — the boat-shaped Adjaruli version crowned with molten cheese, a soft egg and butter.
Manti
Tiny meat dumplings under garlicky yoghurt and chilli butter.
Rujak Bulung
From Indonesia, Rujak Bulung is a well-known salad.
Sambousek
Half-moon pastries filled with cheese or spiced meat.
Bánh da Lợn
Pandan-and-mung-bean chequered cake from southern Vietnam, sliced at Bến Thành market in Saigon and the Cái Răng floating market in Cần Thơ.
- 🇯🇵 Hiroshima-Style Okonomiyaki · Japan
- 🇯🇵 Chawanmushi · Japan
- 🇯🇵 Taiyaki · Japan
- 🇯🇵 Katsu Curry · Japan
- 🇯🇵 Hiyashi Chuka · Japan
- 🇯🇵 Omurice · Japan
- 🇹🇭 Pla Pao · Thailand
- 🇹🇭 Kung Thot Krathiam Phrik Thai · Thailand
- 🇳🇱 Kibbeling · Netherlands
- 🇫🇯 Kokoda · Fiji
- 🇩🇪 Brathering · Germany
- 🇬🇪 Khachapuri · Georgia
- 🇹🇷 Manti · Turkey
- 🇮🇩 Rujak Bulung · Indonesia
- 🇱🇧 Sambousek · Lebanon
- 🇻🇳 Bánh da Lợn · Vietnam
Keep exploring
Travel guides for Japan
All travel guides →Planning a trip where Mentaiko is on the menu? These guides cover Japan and beyond.
Destination Guides A Food Lover's Guide to Milan, Tokyo & Seoul: What to Eat and Where
Jul 10, 2026 · 2 min read
Budget Travel Tokyo on a Budget — How to Visit Japan's Capital for €1,500 per Week
May 28, 2026 · 4 min read
Destination Guides Japan Travel Guide 2026: Tokyo, Kyoto, Osaka and Beyond
Apr 18, 2026 · 10 min read
Budget Travel Japan on a Budget: The Complete 2026 Travel Guide
Apr 13, 2026 · 5 min read
Reviews
No reviews yet. Be the first to share your experience with Mentaiko.
Write a review
Sign in to verify you're a real person, then share your thoughts on Mentaiko.
Comments
No comments yet. Be the first to say something about Mentaiko.