Tarako Ingredient Guide: How to Use Japanese Fish Roe

Tarako is the Japanese name for salted Alaska pollock roe. Alaska pollock is a North Atlantic fish in the cod family, and tara means “cod” in Japanese. This dish is sometimes called mentaiko (a reference to the Korean word for pollock roe, myeongnan-jeot), especially when it's mixed with chili powder, a popular preparation that came to Japan via Korea. Eaten in Japan since the seventeenth century, tarako is a classic drinking snack and rice topping. Today, tarako is an ingredient for a popular Western-style pasta sauce.

Tarako and mentaiko are both types of salted cod roe. The names of these seafood ingredients are often used interchangeably in Japan, but there are a few key differences:

• Sac and size: Cod roe labeled tarako is more likely to have the sac intact and to be smaller than mentaiko.
• Spice: Spicy cod roe is called karashi mentaiko. Karashi means “spicy” in Japanese. Sometimes spicy cod roe is simply called mentaiko for short, adding to the confusion.
• Region: Mentaiko is the preferred name in Fukuoka Prefecture, where salted cod roe is especially popular.

Tarako is mostly commonly eaten on a shiso leaf or bed of rice, but there are a few ways to incorporate this affordable caviar into Japanese recipes:

1. 1. Onigiri: Tarako is a common filling or garnish for onigiri (rice balls).
2. 2. Pasta: Tarako or mentaiko pasta features cod roe mixed with melted butter or olive oil and soy sauce to form a pasta sauce. The pasta is typically garnished with thin strips of nori (toasted seaweed) and/or shiso leaves.
3. 3. Salad dressing: Add tarako to dressings for saltiness and fishy flavor.
4. 4. Potatoes: Try folding salted cod roe into mild dishes like mashed potatoes.
5. 5. Eggs: Tarako can also add flavor to scrambled eggs.

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