【47 Hakko Fukuoka】福岡の明太子 Mentaiko 〜オープンソースが生み出した 福岡のアメリカンドリーム〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


The American Dream brought to Fukuoka by open source.
, 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


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.

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
Throughout Kyushu

微生物の種類 / Types of microorganisms
Lactic acid bacteria


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