description Mentaiko Pasta Overview
Mentaiko Pasta is a Japanese fusion pasta dish in which spaghetti or linguine is tossed with mentaiko (spicy salted pollock roe), butter, and cream or soy sauce, a style that emerged in Japan in the latter half of the 20th century.
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Mentaiko Pasta ranks #98 of 156 in the Noodle Dish ranking, behind Pasta all'Assassina, ahead of Bánh Đa Cua.
help Mentaiko Pasta FAQ
What is the primary flavoring ingredient in Mentaiko Pasta?
The dish is flavored using mentaiko, which is spicy salted pollock roe, mixed with butter and cream or soy sauce. The roe sacs are typically scraped to release the individual eggs into the pasta sauce.
When and where did Mentaiko Pasta originate?
Mentaiko Pasta emerged in Japan during the latter half of the 20th century as a popular fusion dish. It is widely attributed to a Tokyo restaurant called Kyohei in the 1960s, created by chef Tetsuya Iwanaga.
What type of noodles are typically used for Japanese Mentaiko Pasta?
The dish is traditionally made using Italian-style spaghetti or linguine. The firm texture of durum wheat pasta holds up well to the rich, buttery roe sauce.
What is the difference between mentaiko and tarako in Japanese pasta dishes?
Mentaiko refers specifically to pollock roe that has been marinated and spiced, often with red chili powder, giving it a pink hue. Tarako is the same roe but unsalted and unspiced, resulting in a milder flavor.
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