Fermented pollock roe, Mentaiko in Japanese and Myeongnanjeot in Korean, is a common ingredient in both countries. Growing up, I was not a fan of fermented pollock roe but was told that it was good for me. According to Google AI, my Mom did not lie. They are packed with Omega-3 fatty acids and Vitamins E, B1, B2, A. They also have roe phospholipid, which benefits brain cognition and mental health. Ceramic bowl wheel-thrown and glazed by me. Fast forward to recent years. The first time I had Mentaiko Pasta was at Pasta e Pasta by Allegro in Little Tokyo, Los Angeles, as a mature adult. I was reluctant to order it since I wasn't a fan of fermented pollock roe. I couldn't wrap my foodie arms around the flavor but was too curious to pass. My curiosity turned out to be a blessing since I fell for Mentaiko Pasta's layered flavors of sharp savoriness and buttery creaminess. The saltiness from the fermented pollock roe enhanced the spaghetti while the cream sauce curved to balanc...
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