Fukuoka Gourmet Recommendation - Mentaiko (明太子)

In a post recommending Fukuoka's food, we introduced Motsunabe and Tonkotsu Ramen. What's the last one?

That's Mentaiko (明太子)! It's called Mentaiko in Japanese. By the way, the original Japanese name for pollack roe is 'Tarako (たらこ).'

It's a compound word of 'Mentai (明太),' meaning pollack, and 'Ko (子),' meaning roe. Mentaiko is a popular food among Japanese people, and even Japanese friends acknowledge that it's a famous specialty of Fukuoka.

Korea can't be excluded from the factors that led to Mentaiko's popularity. In 1949, the founder of 'Fukuya' couldn't forget the salted pollack roe he tasted in Busan during his childhood. He embarked on the development of salted pollack roe, and after much effort, successfully commercialized it to suit the taste of Japanese people. This became the beginning of Mentaiko in Japan. Since then, it has become a staple side dish for Japanese people, enjoyed in various forms, including Mentaiko Gyoza, Mentaiko Donburi (Mentaiko rice bowl), Mentaiko Ochazuke (Mentaiko green tea rice), and Mentaiko baguette. Although I knew that salted pollack roe was famous in Japan, it originated in Fukuoka. It has a slightly spicy, salty, and nutty flavor that goes incredibly well with freshly cooked white rice, making it a true 'meal thief,' as they say.

Mentaiju (めんたい重: Mentaiko rice bowl) is a favorite dish among Fukuoka residents. Fukuoka offers various types of Mentaiko, allowing you to choose according to your preference. For your information, it is said that pollack roe began to be eaten as a fermented food by Korean fishermen around the 17th-18th centuries.

Famous dishes featuring salted pollack roe in Fukuoka include Mentaiju and Mentaiko Tsukemen. Additionally, it enhances the savory flavor of various dishes. During my trip to Fukuoka, I had the chance to try Kaisendon (a type of seafood rice bowl) and steamed egg with Mentaiko on top, and it was truly delicious.

Mentaiju (めんたい重) is a Mentaiko rice bowl with large pieces of Mentaiko on a square lunchbox. It is a Hakata specialty where you enjoy a whole piece of fully marinated dashimaki mentaiko on rice topped with seaweed. The seasoning used for marinating the salted pollack roe contains various flavor components, including kelp, resulting in a deep flavor.

Mentaiko Nikomi Tsukemen is a dish where you dip chewy Tsukemen noodles into a rich broth made with over 10 vegetables, including Mentaiko. They say the savory flavor of the pollack roe and the rich broth are a perfect match.

The restaurant I recommend is the original Hakata Mentaiju. It seems that Mentaiju and Mentaiko Nikomi Tsukemen are their signature dishes.

Interestingly, they allow you to choose the spiciness of the Mentaiko. You can choose the level of spiciness using wooden markers. They offer four types of seasonings: regular, slightly spicy, medium spicy, and very spicy. They emphasize that they don't simply adjust the spiciness by increasing the amount of chili pepper. Instead, they carefully select chili peppers that complement the Mentaiko and rice, creating a seasoning that highlights the umami taste even within the spiciness.

Next up is Mentaiko Nikomi Tsukemen.

It generously uses savory Mentaiko and over 10 different vegetables. To maximize the umami flavor, they use a rich Tsukedare (dipping sauce) that's simmered slowly. The chewy thick noodles are coated with the pollack roe, resulting in a burst of umami flavor.

I'll share the official website and address link.

https://www.mentaiju.com/mentaiju?wovn=ko

https://maps.app.goo.gl/fKFXCqyxaqTbWBTQ9