Mentaiko (Spicy Pollack Roe)
Mentaiko has been eaten for a long time in Japan. The taste of roe is intense and concentrated, especially when it is salted. A popular Japanese way of preparing Mentaiko is to make it into a rice ball (onigiri). A nice variation for this product is Mentaiko or Tarako Pasta. By heating the roe, the small eggs stick to the pasta, creating a special crossover between European pasta and the authentic Japanese flavour. This product is supplied by Kaisen. Read their story here.
The salted pollack roe (Tarako) is supplied by our Japanese supplier Kaisen and we process it ourselves using Chef Ohtawara’s authentic recipe to make the spicy pollack roe (Mentaiko).
Ingredients: Pollack Roe (Theragra chalcogramma), salt, tolehalose/spice (E621, 350, 640, 327, 339 ii, 635), sweetener (E420 ii), antioxidant (E301, 300), colour (E124, 110, 127), glucose, dried fish powder, fish extract, yeast extract, hot pepper powder, dried seaweed, bonito flake, mirin, sake (E621, 363, 297)
Area of Catch: Wild caught in the Pacific Ocean
Country of origin: Fukuoka, Japan
* Keep in the freezer (-18 ℃)