#Meita #French bread Japan #明太 #フランスパン
Karashimentaiko is a side dish made by fermenting Alaska pollack ovaries by salting and aging, desalting, and then dipping in a seasoning liquid of chili and kelp. The origin of the idea is Myeonglanjo [1] on the Korean Peninsula, and it is because the Alaska pollack ovary pickled in kimchi [2], which has been pickled and fermented with garlic and chili peppers, has been improved to a taste that Japanese people like. Although the points of using walleye pollock and chili pepper are the same, the manufacturing method and taste are significantly different, and even Koreans have strong garlic and saltiness, so the taste of mentaiko is easier to divide than mentaiko. The amount and popularity of pickled garlic in Korea has greatly exceeded, and as of 2018, the traditional garlic pickles have almost disappeared from South Korea, and the Japanese style “mentaiko” has become widespread. In addition, the remaining “Mentaiko-zuke” has been replaced by the traditional manufacturing method, and the Japanese-style salted aging mentaiko-style manufacturing method, which is seasoned by Koreans, has become the mainstream.
辛子明太子（からしめんたいこ）は、 #スケトウダラの卵巣（ #たらこ）を #塩漬け #熟成・塩抜き後に唐辛子・昆布の調味液に漬け込んで #発酵させた惣菜である。発想の由来は #朝鮮半島の明卵漬(ミョンランジョ)[1]であり、ニンニク・唐辛子で漬け込み発酵させたスケトウダラ卵巣のキムチ漬け[2]を日本人好みの味に改良したことからである。スケトウダラと #唐辛子を使う点は同じものの、 #製造法・味が大きく異なる上に、 #韓国人にも明卵漬は強いニンニク・塩辛さで好みが明太子よりも分かれやすいものであったため、明太子が明卵漬の韓国国内流通量・知名度を大きく上回り、逆に2018年時点で韓国から伝統的な明卵漬はほぼ無くなってしまい、日本式である「明太子」が普及している。更に残っている「明卵漬」も伝統製造方式に代わって、 #味付けを韓国人好みにした日本式である塩漬け熟成の明太子流製造法のものが主流になっている