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is the marinated roe of pollock and cod is a common ingredient in Japanese cuisine. Mentaiko originated from ''myeongnan jeot'' of Korea Jeotgal which explains the reason 明太 is pronounced ''Mentai'', an adopted pronunciation of ''Myeongtae'' in Korean, and was introduced to Japan after the Russo-Japanese War. , a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1949. The typical seasoning and flavor is different in Japan.〔. 〕〔 (Introducing Fukuya. )〕 Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with onigiri, but is also enjoyed by itself with sake. A common variety is . It is a product of the Hakata ward of Fukuoka City. Recently in Japan, mentaiko pasta has become very common and popular. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti. Thin strips of Nori are often sprinkled on top. Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, Shūkan Bunshun. ==See also== * Tarako (food) * Jeotgal 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mentaiko」の詳細全文を読む スポンサード リンク
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