A day for mentaiko

Mentaiko is a Japanese specialty made from pollock roe that is cured in salt and marinated in chili peppers and other spices. It is a spicy and flavorful delicacy with a crunchy texture that originated from a Korean dish and has become a beloved food in Japan. 

December 12th in Japan is Mentaiko Day 明太子の日. This day was established by Maeda Kaisan, a mentaiko specialist that popularized spicy mentaiko nationwide. Shimonoseki City in Yamaguchi Prefecture, where Maeda Kaisan is located, is the birthplace of spicy mentaiko, which was introduced from Korea. The date of the anniversary comes from December 12, 1914, when the word "mentaiko" first appeared in a newspaper.

Mentaiko can be eaten in a variety of ways, such as on top of ochazuke, in mentaiko yakisoba, or as a furikake (topping). Mentaiko pasta is also very popular. In addition, it is also used as an ingredient in rice crackers, snacks, and more. The photo in this post shows it as a filling for a rice ball, which is another common way it is used. I took that photo at an onigiri shop in Kawagoe. To me it looks like Mt Fuji erupting! 

Do you like mentaiko? What way do you most commonly eat it?