HAKATAMA Japan Fukuoka Cod Roe Seasoned with Chili Pepper refers to a classic specialty from Fukuoka, Japan—Karashi Mentaiko.

It is a spicy condiment made from Alaska pollock (cod) roe, cured with chili peppers and other secret seasonings. With its unique salty, spicy, and savory flavor, it is one of the most iconic culinary specialties of the Fukuoka (Hakata) region.

• Core Ingredient: The ovaries of a specific type of cod—Alaska pollock (walleye pollock).

• Production Process: The roe is first salted, then marinated in a sauce mixed with chili peppers (唐辛子), sake, broth, and various other seasonings. It is aged for several days to several weeks to allow the flavors to fully penetrate.

• Flavor & Texture: The finished product is salty, spicy, and umami-rich. The roe grains are distinct and provide a unique popping (burst-in-the-mouth) sensation when chewed.

The origins of mentaiko are linked to Korea, but it was the people of Fukuoka who refined it and commercialized it, turning it into a beloved Japanese national food.

• Inspiration: After World War II, a Japanese man named Toshio Kawahara, who was born and raised in Korea, returned to Fukuoka and drew inspiration from Korea's spicy pickled cod roe.

• Local Adaptation: In 1949, he founded the famous mentaiko manufacturer "Aji no Mentaiko Fukuya" in Fukuoka and began producing and selling Karashi Mentaiko tailored to Japanese tastes.

• Spreading Nationwide: Since then, mentaiko spread from Fukuoka across Japan, becoming a well-known tabletop delicacy.

Karashi Mentaiko is versatile and widely used in Japanese cuisine.

• Classic Way: The simplest way to enjoy it is served with a bowl of hot steamed rice. Its spicy, salty flavor greatly stimulates the appetite.

• Creative Ways:

  • Mentaiko Pasta: Mixed with butter or cream sauce to create a uniquely flavored Japanese-style pasta.

  • Mentai France (Mentaiko Baguette): A very popular local specialty in Fukuoka, where mentaiko is spread on baguette slices and toasted until crispy on the outside and tender inside.

  • Onigiri / Ochazuke: Used as a filling for rice balls (Onigiri) or placed on top of rice for ochazuke (rice with tea).

Keep refrigerated

*Photo for reference only.