Hokkai & Friends: Pollack roe from Kaisen
Both salted pollack roe (Tarako) and spicy pollack roe (Mentaiko) have been eaten in Japan for a long time. The taste of roe is intense and concentrated, especially when it is salted or marinated. Before pollack roe is available through us in Europe, this traditional Japanese product have travelled a long way. The roe is caught in Alaska and authentically seasoned in Japan by our first Friend: Kaisen.
Guaranteeing freshness
In search of the origin of our pollack roe, we go to Alaska. At Dutch Harbor, on one of the Fox Islands in the Bering Sea, the fish are caught in the spawning season. Processing takes place directly on shore, where the roe is removed from the fish. It is important to freeze the eggs quickly so that the cell structure remains intact. Freezing also preserves the freshness of the product.
Traditional way of marinating
The frozen roe blocks go to Fukuoka, Japan, to our supplier called Kaisen. Here they are defrosted and seasoned the traditional way. The eggs go into barrels, which are hung in a carousel. A sauce is added to marinate the cod roe. The carousel rotates slowly for two days so that the marinade is evenly applied and the flavour is absorbed into the roe. The entire production process is carried out with unmistakable attention and dedication. This makes Kaisen our best supplier of pollack roe, a true Hokkai Friend.
Predestined collaboration
In its search for the best Japanese products, Hokkai first came across Kaisen in 2007. Later, the Japanese Ministry of Agriculture, Forestry and Fisheries introduced us to each other again. When we told the new owner, Mr Igawa, that we already knew his company, a special contact was established. The cooperation was predestined, determined by fate, or as the Japanese say: ‘go-en’. This is also how our CEO, Marinus Noordenbos, feels. “We are extremely proud to be the exclusive importer and to be able to introduce the product of Kaisen and Mr Igawa to Europe.”
Soon after the production process, the frozen Tarako and Mentaiko come to the Netherlands by boat. They end up in our assortment, after which everyone can enjoy the original, tasty Japanese pollack roe. We can be grateful to our Friend Kaisen for that!
Flavour explosion
The roe is ideally suited as a taste explosion in the middle of a rice ball (onigiri). A nice variation for this product is Tarako or Mentaiko spaghetti. By heating the roe, the small eggs stick to the spaghetti, creating a special crossover between European pasta and the authentic Japanese flavour.
