博多名物、明太子。スケトウダラの卵を塩漬けにしてタンパク質をプリプリに凝固させ、醤油や酒や唐辛子をたっぷり使った調味液に漬け込むと鮮やかな発酵たらこができあがる。戦後、ふくやが韓国のレシピをアレンジして商品化した。創業者川原俊夫が元祖と名乗らず製法をオープンにしたことで同業者が次々とあらわれ県の一大産業となった。一年分の原料を一度に買い切る投資がいるが、評判になれば大きな利益をあげられる福岡のアメリカンドリームなのだ。
The American Dream brought to Fukuoka by open source.
Mentaiko, the signature food of Hakata. It is a dish of fermented fish eggs, made by pickling the eggs of Alaskan pollack roe in salt until the protein comes together in a tender mass, then pickled in soy sauce, sake, or chili sauce. After World War II, Fukuya (a Japanese food company) arranged a Korean recipe and succeeded in commercialization. The companyÅfs founder, Toshio Kawahara, opened up the production method for anyone to use without crediting the inventor, as a result of which producers sprung up all across the country, creating a major industry. While a large amount of investment to buy out an entire yearÅfs stocks of the roe is required, any producer that becomes popular has the chance to realize their own Fukuokan version of the American Dream.
どう作って食べるか / HOW TO MAKE & EAT
①スケトウダラの卵を解凍して塩漬けにし、たらこ状にする。
②たらこを塩からあげ、水切りして整形する。
③たらこを酒、醤油、唐辛子などを混ぜた調味液に数日間漬け込む。
★調味液のアレンジの仕方でメーカーの個性が出る。やますえでは地元の醤油蔵、酒蔵の質の高いものを使っていたのでハイセンスな味。
❶Defrost the Alaskan pollack roe, pickle it in salt, then pack it together like tarako.
❷Remove the tarako from the salt, then drain the water and arrange it into shape.
❸Pickle the tarako in a sauce made by mixing sake, soy sauce, and chili for several days.
★The variety among brands of mentaiko comes from the different
arrangements of seasonings in their sauces. Yamasue achieves a refined flavor by using high quality sake and soy sauce made by local brewers.
ご飯のお供に
炙っておかずとして
パスタやサラダと混ぜて食べる
As an accompaniment to rice
As a flame-grilled side dish
As an ingredient in pasta or salads
▶食べられている地域 / Regions where it is eaten
九州一帯
Throughout Kyushu
▶微生物の種類 / Types of microorganisms
乳酸菌類など
Lactic acid bacteria