Tarako vs Mentaiko: What’s The Difference Between Japanese Cod Roe?
Tarako and mentaiko are both Japanese cod roe types often seen throughout Japanese cuisine. Many people confuse the two together, as they're both pollock roe. However, mentaiko is tarako. However, tarako is not necessarily mentaiko. Confused yet?
Continue reading to learn all about this cod roe, from what it tastes like to how you can use it in recipes!
What is Japanese Cod Roe: Tarako vs. Mentaiko
As you may have guessed, tarako and mentaiko are seafood ingredients. Tarako translates to "children of cod," while mentaiko means "cod roe," each offering a straightforward explanation of the ingredients.
These fish egg (Japanese) ingredients come from Alaskan Pollock, a fish from the cod family. So, you'll hear them called cod roe and pollack roe.
Here’s the main difference: they’re seasoned differently. Tarako is salted, while mentaiko is usually marinated.
What can you do with tarako? What can you do with mentaiko?
There are many dishes that you can make with each ingredient, which is what makes them so popular in Japan. You can even eat them by themselves for a tasty snack.
Both offer a salty flavor that has a seafood (non-fishy!) flavor. Mentaiko usually also has a briny taste and an umami taste because of the marinade it sits in.
You’ll recognize these ingredients by their appearance – smaller, oval-shaped egg sacks. Tarako is pink, while mentaiko varies in color depending on the spices in the marinade.
Varieties of Tarako and Mentaiko
There are a few different types of tarako and mentaiko that you can buy at the store. It's important to note that you can purchase this ingredient as frozen pollock roe or fresh.
Tarako
This is the standard type of cod roe, which is only salted. You may know it by its other names: salted Alaskan pollack eggs or salted walleye pollock eggs.
Tarako was first imported into Japan from Korea in the 17th century. Back then, the fish eggs were only salted for preservation purposes.
You can prepare tarako by curing fresh cod roe in salt for about 12 hours, washing off the salt, drying the moisture, and allowing the salted roe to mature for a few days.
Tarako is popular in Fukuoka prefecture, where it’s grilled, cooked, or eaten raw. It can also be used as a dip or spread when mixed with kewpie mayo (Japanese mayonnaise) or as a filling for onigiri (Japanese rice balls).
Mentaiko
This version of cod roe is not only salted but also seasoned with other ingredients, including dashi, peppers, spices, and soy sauce for a different flavor.
Mentaiko, as mentioned above, includes a variety of marinades and seasonings. It will appear in different colors depending on the seasoning that's included.
Mentaiko is made by salt-curing Alaskan or walleye pollock eggs before marinating them with chili pepper for several hours or days and mixing them with various ingredients.
Mentaiko is used as a condiment for Japanese-style pasta, onigiri, and sushi, or as a side dish for rice.
Karashi Mentaiko
Karashi mentaiko is also known as spicy cod roe. This type of mentaiko includes a chili pepper marinade that turns the cod roe a reddish color and creates a fiery flavor. It’s the most common mentaiko and a specialty dish on Kyushu Island.
Karashi mentaiko is used as a side dish for steamed rice or as a filling for onigiri. Like tarako, it can be grilled, cooked, or eaten as raw food. It offers the perfect mix of umami-rich, salty, and spicy flavors.
How to Prepare Japanese Cod Roe?
You can create mentaiko udon or mentaiko sauce for a flavorful dish. You can also fry mentaiko and tarako. Or, mix them with pasta dishes to make tarako or mentaiko pasta. You can even use these ingredients in homemade sushi.
Cod Roe Recipes
Here are some ways to enjoy pollock roe. Of course, these are only a few dishes that can include tarako or mentaiko. Feel free to get creative with this ingredient; you’ll find it’s quite versatile!
Below are tips on how to make each dish, including how to prep the cod roe!
Eating raw
Since tarako and mentaiko arrive already prepped, you can eat them as-is. You don't need to trim anything off or slice it; you can serve it over rice and enjoy. If you don't feel comfortable eating cod roe raw, pan-fry it for a few minutes with some oil first.
Raw Sushi
Turning pollock roe into raw sushi is one of the easiest ways to enjoy tarako or mentaiko. Separate the tarako or mentaiko pieces from the container, prep your sushi rice, and add one piece of the roe to the top of your nigiri. Serve it with soy sauce, and it's ready to go!
Steamed Rice with Olive Oil
Creating a cod roe rice dish is also quite easy and only requires a few steps. Once your steamed rice is prepped, serve it in a small bowl. Then, sear the cod roe with olive oil for a minute on each side. Add the tarako or mentaiko to the top of the rice and sprinkle on furikake rice seasoning. For a more unique and flavorful experience, we recommend the highly nutritious Bokksu Tinned Shirasu Anchovies with Cod Roe.
Stuffed Rice Balls (Onigiri)
Instead of creating nigiri, you can make onigiri. You’ll need the same ingredients: prepped sushi rice, cod roe, and seaweed. Add rice to a mold, put a piece of tarako or mentaiko in the middle, top it with rice, and press it into a triangular shape. Then, wrap it with seaweed, and you have your own onigiri!
Mentaiko Pasta Sauce
Mentaiko pasta is a great way to use cod roe! You can easily make this Japanese fusion recipe using heavy whipping cream, milk, butter, and soy sauce. Cook any pasta of your choice. Then, mix the remaining ingredients in a separate bowl. Add tarako or mentaiko in raw (removed from the sack), mix well, and combine with the cooked pasta. You can also use a premade creamy sauce if you want a quicker option.
Chazuke
Chazuke is a simple rice dish, or rice soup, to which you can add cod roe. After steaming rice, add it to a bowl and top it with hot green tea, dashi (broth), or hot water. Then, add raw pollock roe on top. You can also add furikake if you’d like.
Cod Roe Baguette
Believe it or not, you can also add cod roe to baguettes (and pizza!). You’ll want to opt for spicy cod roe for this recipe! Mix mascarpone, garlic, lemon, and raw cod roe (removed from the sack). Then, spread it on toasted baguette slices.
Cod Roe Tempura
Yes, you can even fry cod roe! Dip your cod roe pieces into the tempura batter and deep-fry for a few minutes until you have a crispy exterior and a golden-brown color. Then, pair it with tempura sauce and dip away to your heart’s content.
Shirataki with Cod Roe
Shirataki noodles are created from the konjac plant. They’re a healthier option for those who want a lower-calorie noodle dish. Stir-fry these noodles and then top them with raw cod roe for a tasty snack or meal.
Where to Buy Tarako and Mentaiko
You can find tarako and mentaiko at your local Asian market. Since it's sold frozen or refrigerated, you'll want to check the freezer and fridge sections. You may need to purchase this Japanese ingredient online if it's unavailable.
If you want to try the mentaiko taste and flavor without having to do any cooking, simply order the Yopokki Instant Tteokbokki with Mentaiko Mayo for instant satisfaction.
Bokksu is not responsible for the accuracy of the products’ nutritional or allergen information. Warning: California’s Proposition 65 may be in effect. For more information,visit www.P65Warnings.ca.gov. Some Bokksu Market products are produced overseas and may have a Production Date printed on the packaging, rather than a Best Buy Date as is standard in North America. If your product appears expired, do not be alarmed! This is most likely the Production Date. All items have been double checked to ensure they are not expired and safe to eat.
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How to Store
You can keep cod roe in the fridge or freezer. If you're keeping it in the fridge, you'll need to consume it within 2–3 days. Make sure to put it in an airtight container first. It will last about two or three months in the fridge. Put it in the fridge to defrost, and it's ready to go.
Mentaiko: A Culinary Staple in Japanese Cuisine
In summary, tarako is salted cod roe, and mentaiko is salted cod roe marinated with other ingredients. Karashi mentaiko is spicy mentaiko, a version of mentaiko that is marinated with red chili pepper.
All of these cod roe variants have different uses and regional specialty recipes, making them beloved ingredients in Japanese cooking. Mentaiko’s versatility allows it to add a delicious spicy, umami kick to a variety of meals, ranging from spaghetti to onigiri.
Feel free to bring a touch of Japanese culinary tradition into your home by experimenting with mentaiko in your cooking. Remember to ensure an authentic taste experience by only sourcing your high-quality mentaiko from reliable Korean and Japanese grocery stores.
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