The Difference Between Tarako and Mentaiko
Let’s begin by looking at the meaning of the word tarako. In Japanese, tara means cod, and ko usually means “child.” However, in this context, ko refers not to children but to eggs (specifically, ovaries). This usage is common with other fish roe as well. For example, tobiko refers to flying fish roe, kazunoko to herring roe, and sujiko to salmon roe. So, tarako literally means cod roe.
This can be a bit confusing, because in Japan, tara typically refers to madara (Pacific cod). In Japanese, common or representative species of fish are often given the prefix ma, such as maiwashi (Japanese sardine) or masaba (chub mackerel). Therefore, one might assume that tarako comes from the ovaries of madara, but that’s not actually the case.
In reality, tarako is made not from the ovaries of madara (Pacific cod), but from sukesodara (Alaska pollock). These ovaries are salted and preserved, and the resulting product is called tarako or shio-tarako (salted cod roe).
Tarako became widely consumed in Japan in the late Meiji era, when poor catches of madara led to the harvesting of sukesodara as an alternative. The ovaries of this fish were salted and eaten, marking the beginning of tarako as we know it today.
Most tarako available in supermarkets today is made from ovaries of sukesodara caught in Alaskan or Russian waters. The roe is harvested onboard and flash-frozen, then processed into tarako in Japan. Typically, these are colored to a bright reddish-orange to enhance their appearance. Recently, non-colored varieties have become more common, although many of them still undergo decolorization or color adjustment processing.
In the seafood market, the ovaries of madara are sometimes called madarako, and those of sukesodara are called sukeko, to help avoid confusion. However, sukeko is generally 5 to 10 times more expensive than madarako, so it’s rarely mistaken.
Why, then, is sukesodara used instead of the more affordable madara?
There are several reasons. First, madara ovaries are covered with a dark membrane, which makes them look unappetizing when processed. Additionally, they are quite large, which makes it harder for seasonings to penetrate and more difficult to store and handle.
Now let’s take a look at the term mentaiko. In Korea, sukesodara is called myeongtae (명태), and it is said that Japan adopted the name mentaiko to mean “the child of myeongtae” — in other words, Alaska pollock roe.
Mentaiko refers to sukesodara ovaries that have been marinated in a spicy seasoning blend that usually includes chili peppers. In Japan, this is known as karashi mentaiko (spicy mentaiko). According to official labeling standards, only products made from sukesodara ovaries can be labeled as karashi mentaiko. Using roe from other fish would be a violation of fair competition regulations.
It’s worth noting that in eastern Japan (Kanto and northward), karashi mentaiko is commonly abbreviated simply as mentaiko. In contrast, in western Japan (Kansai and beyond), people often refer to tarako as mentaiko, which can lead to some confusion due to regional differences in usage.
Summary
Tarako is made by salting the ovaries of Alaska pollock (sukesodara).Mentaiko, on the other hand, refers to tarako that has been seasoned with chili-based marinades — in other words, spicy karashi mentaiko.So, rather than tarako and mentaiko being entirely different things, it is more accurate to say:Tarako ≠ Mentaiko, but Mentaiko = Spicy Tarako (Karashi Mentaiko).