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.
At the time of year when the little eggs are at their firmest and most delicious, the roe is processed and frozen according to the original recipe of Kaisen, from Fukuoka, Japan. Being mildly spicy, the roe is also very suitable for children.
Information
Weight: 110 g
Ingredients: Pollack Roe (Theragra chalcogramma), salt, trehalose/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
Allergens: Fish
* Keep in the freezer (-18 ℃)
