Mentaiko Day (Mentaiko no Hi)

What Is Mentaiko Day?

January 10th is "Mentaiko Day" in Japan, marking the date in 1949 when Toshio Kawahara, founder of the Fukuoka-based mentaiko maker Fukuya, began Japan's first manufacturing and sale of mentaiko (spicy marinated cod roe). After the war, he adapted a flavor he'd come to love in Busan, Korea, to suit Japanese tastes, and mentaiko was born in Fukuoka. Today it's beloved nationwide as one of Japan's signature foods.

The Birth of a Hakata Specialty: A Historical Fact

The spread of mentaiko owes much to its creator's selfless wish: "I want this to become a specialty of Hakata."

• The Founding and Vision of Fukuya: After the war, Kawahara couldn't forget the taste of "myeongnan-jeo" (marinated pollock roe) he'd eaten in Busan, and through repeated trial and error, he perfected a Japanese-style seasoning for it.
• Sharing the Recipe: Rather than patenting his recipe, Kawahara generously taught it to other producers in the area. As a result, many mentaiko makers flourished in Fukuoka, and mentaiko became firmly established as a "Hakata specialty."

Facts About the Roots and Name of Mentaiko

The name "mentaiko" has roots in both Korean language and a particular type of fish.

• The Origin of the Name: On the Korean peninsula, walleye pollock is called "myeongtae," and its roe ("ko" in Japanese) is what gives mentaiko its name.
• How It Came to Japan: Eating walleye pollock roe dates back in Japan to the Edo period, but the modern spicy, chili-marinated style of "karashi mentaiko" spread nationwide from Fukuoka after World War II.

Interesting Facts About Mentaiko

• The Difference from Tarako: Salted walleye pollock roe is called "tarako," while roe that has been further marinated in chili and seasonings becomes "mentaiko" (karashi mentaiko).
• Nutritional Facts: Mentaiko is rich in vitamin B1, vitamin E, and taurine, which is said to help with fatigue recovery.
• The Origin of Mentaiko Pasta: Mentaiko pasta is said to have originated in the 1960s at "Kabe no Ana," a spaghetti restaurant in Shibuya, Tokyo, when a regular customer brought in their own mentaiko to use in a dish.
• Anisakis Safety Measures: Most commercially distributed mentaiko undergoes salting and rapid freezing during production, which eliminates the risk of parasites and makes it safe to eat.
• Growing Popularity Worldwide: In recent years, mentaiko has gained popularity not only in Korea and China but also in Western countries, where it's sometimes called "spicy caviar" and appears in dishes like rice balls and pasta sauces.

A Spicy Kick That Brightens Your Table

Mentaiko Day is a day to savor the "small passion" packed into every grain and turn it into daily energy. The flavor its creator arrived at through trial and error was also a kind of "delicious hope" that helped people get through hard times. On January 10th, why not pair freshly cooked white rice with vivid mentaiko and enjoy its deep umami? That spicy kick can ignite a spark in your heart and bring out the motivation within you.

Ideas for Enjoying Mentaiko Day

• Order high-quality mentaiko shipped directly from Hakata and compare the differences in "broth umami" and "spice balance" between makers
• Make dishes that cross the line between Japanese and Western styles, like mentaiko rice balls, mentaiko on baguette, or mentaiko pasta, and rediscover its versatility
• To mark January 10th (Mentaiko Day), organize your fridge's go-to side dishes and stock up on tasty rice toppings
• Following the founder's example, share your favorite tips or recommended flavors with people around you, spreading a little joy

Every Grain's Shine Enriches Your Life

January 10th is a day when your careful work and attention to detail begin to grow into something that brings smiles to those around you. Just as mentaiko gains its deep flavor through many steps, all of your past experiences have shaped the appeal you have today. May today mark a flavorful, punchy start to a year full of rewards!