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The Red-Pepper-"Mentaiko" of the Fukuoka noted product was the
food of the Korean Peninsula from the first. Therefore, the origin of a
word of "Mentaiko" is also in the Korean Peninsula. In Japan,
having built Red Pepper "Mentaiko" whose Japanese people the
master of "Fukuya" suited is considered as beginning.
Mmm, This is quite red. Is this a cause of a colorant? It was this when
I bought it suitably. Should I buy what is written to be color free?
When a smell is smelled, it is that peculiar smell. It is the touch which
is slightly fishy. If it cuts to two, inside is full of an orange egg.
When it eats just for a moment, after being rough to a tongue, it is the
touch which disappears immediately and goes. It is hot if it eats from
the skin. The portion of the skin is hot. Although it will probably be
good for a favorite person, fishiness is felt for me just for a moment.
I will eat, after grilling.
If it grills, it will be comfortable and will be eaten. Since it is salty
and hot, boiled rice becomes wanting. Since it became easy to eat, it has
been lost immediately.
Even if it applies and eats raw "Mentaiko" in hot boiled rice, it is eaten comfortable.
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Japanese : Mentaiko
Name : Salted cod roe with red pepper
Raw materials name : ovary of the walleye pollock, salt, fermentation seasoning,
red pepper, seasoning, antioxidant, niacin, color coupler, coloring agent
Maker : Fukusaya
Fukuoka-shi, Fukuoka |
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Red Pepper Cod Roe 