This Creamy Mentaiko Pasta recipe is a delectable cod roe pasta made in the signature style of Japanese cuisine that just requires a few simple ingredients. It’s understandable why this new classic has become a staple in Japanese households, given that it boasts a thick, creamy sauce that is bursting with umami.

A Brief History of Japanese Pasta

Noodles had been consumed in Japan (and most of Asia) for a long time, but it wasn’t until 1945, following the conclusion of World War II, that America brought spaghetti to Japan in considerable numbers. American-style spaghetti with meat sauce quickly gained popularity in Japan’s Western-style cafés because of the country’s food deficit and curiosity about American culture.

The creation of Mentaiko Pasta is attributed to a little pasta business in Shibuya named Kabé No Ana (壁の穴), which translates to “hole in the wall.” According to the legend, a violinist from an orchestra on tour in Europe brought back some caviar.

He brought it to the restaurant and asked them to cook it for him because he didn’t know what to do with it. The chef’s homemade pasta was so good that he wanted to put it on the menu. The issue was that caviar at the time wasn’t easily accessible in Japan. The chef searched Japan’s selection of cured roes for a suitable replacement and found Mentaiko.

You might also like this recipe that went viral on TikTok a few years ago for Gigi Hadid’s vodka pasta. 

What is Mentaiko?

Mentaiko, also known as Karashi Mentaiko, is a hot pollock or cod roe that originates from Korea (Myeongnan-Jeot is the Korean version). After World War II, Toshio Kawahara, who was born in Busan, Korea, under the Japanese occupation, established “Aji no Mentaiko Fukuya,” the oldest Mentaiko organization in Japan. He brought Myeongnan-jeot to Tokyo as Karashi Mentaiko after making minor adjustments to Myeongnan-Jeot to suit Japanese preferences.

Similar to pickled vegetables, Mentaiko is frequently eaten as a side dish with steaming rice, as a topping for ramen and Ochazuke, or as a filler for onigiri (rice balls). It has a distinctively salty flavor and texture that gives bland dishes a lot of flavors. I tasted Mentaiko with kombu from Hirosho during a vacation in Japan (Naturally I had to try most of the Japanese cuisine), and it was great with rice.

For Mentaiko, there are several flavor and color variants. They come in a variety of tastes, from simply salted to yuzu, kombu, and hot chili. Mentaiko is a specialty that comes from Hakata (a district of Fukuoka City) and is hugely well-liked in Japan.

Tarako vs Mentaiko

The roe (eggs) of an Alaskan pollock-type of cod is used to make the traditional Japanese dishes Tarako and Mentaiko. Similar to a sausage skin, a thin edible membrane holds the eggs together. Both Tarako and Mentaiko can be eaten cooked or raw, although neither has a particularly fishy flavor.

Simple salt or brine seasoning is used on Tarako. Its color can range from light pink to crimson and is often produced using food coloring.

Contrarily, Mentaiko is spiced and seasoned with chilies. It frequently has a deep crimson color and is umami-rich. It can also be referred to as “Karashi Mentaiko” (辛子明太子), with Karashii meaning “spicy” in Japanese.

After the war, Mentaiko was introduced to Japan. Mentaiko was initially developed in the Korean peninsula. They gave it the name “Myeongtae,” from whence the term “Mentai” is derived.

The Japanese word “Mentaiko” literally translates as “Mentai’s child” however, “Ko” (子) is frequently used in recipes to denote the egg. Oyakodon (親子丼) , for instance, is a rice bowl with chicken and eggs.

By reducing the spiciness and pickling it, Mentaiko was further improved in Japan to suit Japanese preferences, giving rise to the Mentaiko we know today.

Ingredients you’ll need for Creamiest Mentaiko Pasta

Spaghetti/Pasta

Spaghetti is the typical pasta, but I don’t think that’s because it’s the greatest form of the sauce—more likely, it’s because it was one of the few shapes available when the meal was invented.
Other forms that are good at retaining the thick, savory sauce are great for making Mentaiko Pasta, which I love to do. Rotini and Bucatini are also excellent choices, and I’ve even prepared this dish using macaroni.

For Fat

Like with any pasta, the sauce needs to have some sort of fat to prevent the noodles from clinging to one another. Since I’ve added cream to this recipe, I use olive oil as the primary source of fat rather than butter as I would if I were cooking it without milk.

For Flavors

The majority of the flavor in the pasta comes from the Mentaiko, which is high in umami and salt. However, I like to kick it up a level by adding some grated Parmigiano Reggiano. This significantly increases umami without making the sauce too salty. If you have some, a small amount of yuzu kosho will provide a delightful lemony zing and increase the heat.

Liquid

Having some sort of liquid will help the Mentaiko coat the noodles evenly. Mentaiko Pasta is traditionally made with cream as the liquid, which is why I’ve used it here. However, you may make a lighter style by using the boiling pasta liquid instead.

For Garnish

Last but not least, I enjoy adding some finely diced nori and green shiso to the top of my mentaiko pasta as the garnish. Shiso offers a fresh herbaceous snap that highlights the rich sauce, while nori balances the Mentaiko’s saline flavor.

What about Instant Mentaiko Pasta Sauce?

You could get this well-liked Mentaiko Pasta “instant” spaghetti sauce in your local Japanese grocery shop. When I was a college student, I became dependent on this because all you had to do was boil pasta and combine it with the sauce.

If you can get mentaiko, though, I have to tell you that making homemade Mentaiko pasta is quite simple. Therefore, try this dish and hunt for mentaiko or spicy cod/pollack roe in the neighborhood Japanese grocery.

Various Mentaiko Dishes

Mentaiko is typically consumed as a side dish with rice or as a flavoring for several foods. Here are some well-known examples!

• Mentaiko Creamy pasta
• Mentaiko Salmon bowl
• Mentaiko Onigiri Rice Ball
• Mentaiko cup noodles
• Mentai Maki
• Hakata Mentaiko Tonkotsu Ramen
• Mentaiko Furansu (Small baguette with Mentaiko inside)
• Mentaiko gratin

FAQs

What is Mentaiko?

Mentaiko is a spicy cod roe that originates from Alaska.

What distinguishes Mentaiko from Tarako?

Mentaiko has more spices and is frequently spiced with chile to make it a little bit spicier than mentaiko, which is cod roe that has been brined or salted.

What flavor does Tarako have?

Tarako is filled with amazing flavors, and like Mentaiko it’s somewhat salty and not too fishy.

What flavor does Mentaiko have?

Because it’s the spicy variety of Tarako, it’s hot, salty, and full of umami. They vary around Japan and can be seasoned in various ways.

Where can I purchase Mentaiko or Tarako?

Unfortunately, outside of Japan, they may be rather difficult to locate. Locating a Japanese or Asian grocery is your best chance. You may also consider searching online.

Got a craving for some quirky pasta? 🍝 Toss this Mentaiko masterpiece onto your Pinterest board and let your followers drool a little! 😋

How to make Mentaiko Pasta

The procedure is really easy, like most spaghetti recipes. I prefer to start by boiling the pasta in salted water, then while the pasta is cooking, I make the sauce. All the ingredients need to be whisked together to make the sauce.

There isn’t a lot of accuracy required here, and you may customize the liquid, oil, and cheese amounts to your preferences. Since the pasta is not cooked with the sauce, it is crucial to cook it all the way through to the proper degree of doneness. After draining the pasta, all that’s left to do is toss it with the sauce before dishing and garnishing.

Ingredients

• 3.5 oz of Karashi Mentaiko (90 grams or about 2 pieces)
• 2 TBSP of olive oil
• 4 TBSP of half and half (half milk, half cream)
• 2-3 tsp of Parmigiano Reggiano (grated)
• 7 oz of dry spaghetti (200 grams)
• ¼ sheet of nori (cut with scissors into thin strips, for garnish)
• 3 thinly sliced green shiso leaves (for garnish)

Instructions

Prepare the Pasta:

• Fill a pot with 5 cups of water and add 1 TBSP of salt.
• Bring the water to a boil.
• Cook the pasta as directed on the package.

Prepare the Mentaiko Sauce:

• Locate the whole mentaiko roe sacks, which are coated in a robust outer membrane.
• Carefully puncture one end of the roe sack.
• Over a basin, squeeze out the roe from the membrane, similar to how you’d squeeze toothpaste.

Add Ingredients to the Sauce:

• To the basin with the roe, whisk in the following ingredients:
• Parmigiano Reggiano
• Half-and-half
• Olive oil

Combine Pasta and Sauce:

• Once the pasta is cooked, drain the water.
• Immediately add the drained pasta to the dish containing the Mentaiko sauce.
• Toss the pasta thoroughly to ensure it’s fully coated with the sauce.

Serving the Dish:

• Using tongs, a small dish, or a ladle, plate the pasta.
• Garnish the top with shiso and nori.

Nutrition

• Calories: 405
• Carbohydrates: 50
• Protein: 18g
• Fat 15g
• Saturated Fat 3g
• Cholesterol 121mg
• Sodium 86mg
• Potassium 242mg
• Fiber 2g
• Sugar 1g
• Vitamin A 187IU
• Vitamin C 4.9mg
• Calcium 78mg
• Iron 1mg

When it comes to cooking poultry, the proper seasoning can make all the difference. Whether roasting a whole chicken, grilling turkey slices, or baking duck breasts, sprinkling the right herbs and spices can elevate your dish from ordinary to exceptional.

Why Make Your Poultry Seasoning?

Store-bought seasonings usually contain preservatives, artificial flavors, and other undesirable additives. By making your own mixture at home, you ensure that your poultry dishes are flavored with only the most refined, most natural ingredients. Additionally, you can adjust the mix to suit your personal taste!

Ingredients to Enhance the Flavor of Poultry

Before we plunge into the recipe, let’s study some ingredients that pair beautifully with poultry:

Sage: This herb is slightly peppery and is frequently used in poultry dishes, especially during Thanksgiving.

Thyme: With its fine, dry aroma and slightly minty flavor, thyme complements poultry flawlessly.

Rosemary: Known for its strong aroma, rosemary adds depth to poultry dishes.

Marjoram: A close relative of oregano but with a sweeter and milder flavor.

Paprika: Adds a gentle spicy kick and a lovely red hue to your dishes.

Lemon Zest: Presents a zesty freshness that lightens up the dish.

Garlic Powder: For that extra richness and a hint of warmth.

Onion Powder: A staple in many kitchens, it adds a savory touch.

Fennel Seeds: These add a subtle licorice flavor, improving the overall taste profile.

Homemade Poultry Seasoning Recipe

Unlock the secrets of poultry seasoning knowledge. Where spices unite, your poultry dishes take flight. Ready to redefine your poultry experience?

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp dried marjoram
• 1 tbsp paprika
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp fennel seeds

Instructions:

• Preparation: Make sure all your herbs are dried and not fresh. This will ensure a longer shelf life for your seasoning.
• Mixing: In a bowl, combine all the ingredients. Make sure they are well mixed.
• Grinding: Using a mortar and pestle or a spice grinder, grind the mixture until it’s a fine powder.
• Storage: Transfer the seasoning to an airtight container. Store in a cool, dry place away from direct sunlight.
• Usage: Sprinkle generously on your poultry dishes before cooking. Adjust the amount based on your preference.

Alright, flavor adventurer! If this poultry seasoning stirred your culinary spirit, how about tossing the image below onto your Pinterest? It’s just a click but a cluck-ton of joy!

Poultry Seasoning Variations

1. Chicken: Classic & Versatile

Chicken, being a versatile meat, pairs well with various flavors. For a twist on the classic:

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried basil
• 1/2 tsp black pepper

Suggestion: Adding basil and black pepper gives a refreshed and slightly spicy kick, excellent for grilled or roasted chicken.

2. Turkey: Festive & Rich

Given turkey’s richer flavor, especially dark meat, it benefits from robust seasonings.

Ingredients:

• 2 tbsp dried sage
• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp orange zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cloves

Suggestion: The orange zest and cloves add a festive touch to your turkey, making it perfect for holiday roasts.

3. Duck: Bold & Gamey

Duck meat is gamey and has a unique flavor. A seasoning that can stand up to its boldness is essential.

Ingredients:

• 2 tbsp dried sage
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1/2 tsp ground star anise

Suggestion: The coriander and star anise improve the gamey flavor of the duck, making it ideal for roasting or pan-searing.

4. Quail: Delicate & Tender

Quail is a delicate bird with tender meat. A subtle seasoning works best.

Ingredients:

• 2 tbsp dried marjoram
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried lavender
• A pinch of white pepper

Suggestion: The lavender and white pepper add a delicate floral and spicy note, complementing the quail’s delicate flavor.

With these variations, you can skillfully season any poultry dish, ensuring the flavors are always on point. Whether it’s a weekday chicken dinner or a festive turkey roast, the proper seasoning will make it memorable!

Yearning for that signature Starbucks salted caramel latte? Why not recreate this item from the Starbucks menu right in your kitchen? My take on this beloved copycat version mirrors the rich caramel warmth and the gentle sea salt contrast of the original.

With every sip, you’ll be reminded of the familiar Starbucks taste, all while wrapped in the comfort of your home. Let’s get started on this fun voyage of flavors.

Dive into the world of homemade coffee with a salted caramel latte that’s both decadent and satisfying. This isn’t just any beverage; it’s a moment of indulgence, a unique treat that you can prepare in your kitchen. Let’s explore how to bring this coffee shop favorite to life at home.

The Essence of the Starbucks Salted Caramel Latte

At its heart, the Starbucks salted caramel latte blends contrasting flavors. The deep richness of caramel, the slight hint of sea salt, and the robustness of coffee come together in a lovely harmony of taste. But what makes our version unique?

Why Opt for a Homemade Version?

While coffee shops offer convenience, there’s a particular satisfaction in making your favorite drink at home. It is cost-effective and allows you to adjust the flavors to your liking, ensuring every sip is flawless.

Dive into the Ingredients

Espresso or Strong Coffee: This forms the base of this latte. A robust brewed coffee will do the trick if you’re without an espresso machine.

Milk: This adds a creamy texture, making each sip silky.

Caramel Coffee Syrup: The hero of this drink, delivering that signature caramel sweetness.

Turbinado Sugar: With its molasses undertone, this sugar complements the caramel beautifully.

Sea Salt: A hint to contrast and enhance the sweetness.

Whipped Cream: Optional, but it adds a layer of luxury.

Step-by-Step: Crafting the Perfect Starbucks Salted Caramel Latte

Blend Flavors: Combine the turbinado sugar and sea salt in a bowl. This mix will be our flavor enhancer.

Start with the Base: Pour your freshly brewed espresso or strong coffee into your chosen mug.

Add the Sweetness: Add the caramel syrup. Adjust the quantity based on how sweet you like your drinks.

Creamy Addition: Gently pour in your hot, frothed milk. If you don’t have a frother, simply heat the milk and give it a good whisk to produce some air.

Top it Off: If you’re in the mood, add a whipped cream dollop.

Final Touches: For a hint of extravagance, give it a light drizzle of caramel sauce and a sprinkle of your sugar-salt blend.

Elevate Your Latte Experience

For those who enjoy a touch of extravagance, consider using a pinch of high-quality sea salt for the topping. It adds a gourmet feel and enhances the overall flavor profile.

Complement Your Drink

Fresh Berries: The natural tartness of berries like raspberries or blueberries can balance the sweetness of the latte.

Savory Bites: Consider pairing with thin slices of prosciutto or even a cheese-filled croissant.

Sweet Pastries: A light pastry or a slice of banana bread can be a delightful accompaniment.

Caramel Bits: Add caramel bits to your late for a whole caramel experience. 

A Cooler Alternative: Iced Version

On hot days, enjoy a chilled version. Simply cool your brewed espresso, pour it over ice, add the caramel syrup, add cold milk, and complete with whipped cream and the sugar-salt sprinkle.

More Starbucks Recipes:

Starbucks Pink Drink: A refreshing fusion of fruity tastes with a hint of coconut. Vibrant in color and flavor, it’s summer in a glass, no matter the season.

Starbucks Grilled Cheese: A melty, cheesy joy sandwiched between flawlessly toasted bread. Your savory craving’s answer.

Starbucks Cake Pops: Bite-sized sweetness on a stick. A satisfying treat that’s as pleasing to the eyes as it is to the taste buds.

Starbucks Chai Tea Latte: A harmonious combination of spices and tea, offering a warm embrace in every sip. Experience comfort in a cup.

Starbucks Carrot Cake: Moist, spiced, and topped with creamy frosting. It is a classic dessert with a Starbucks twist, ideal for any occasion.

Starbucks Salted Caramel Latte Recipe

Introducing your next go-to coffee fix: the Salted Caramel Latte copycat recipe. Prepared to capture the essence of its Starbucks counterpart, this recipe ensures a rich, flavorful brew right from your kitchen. Excellent for those mornings when you need a little extra zest or evenings of cozy contemplation.

Ingredients:

• 4 oz of espresso or robust brewed coffee
• 3 Tbsp of caramel syrup
• 4 oz of milk, preferably frothed
• 1 1/2 tsp of turbinado sugar
• A pinch of sea salt flakes
• Whipped cream (optional for topping)

Instructions

1. Sugar-Salt Blend:

• In a small mixing bowl, blend the turbinado sugar and sea salt. Stir until you get a uniform mix. Put aside.

2. Brew Your Base:

• Brew a strong shot of espresso or coffee. Pour it into your mug.

3. Add the Caramel Touch:

• To the brewed coffee, add the caramel syrup. Start with a tablespoon and adjust according to your sweetness preference.

4. Milk Magic:

• Warm your milk until it’s just about to boil. If you have a frother, froth the milk until it’s creamy. If not, give the milk a good whisk to add some air. Gently pour the frothy milk into your coffee caramel mixture.

5. Optional Luxury:

• Spoon a dollop of whipped cream on top of your latte if you’re in the mood for some indulgence.

6. Garnish and Relish:

• Drizzle a bit of caramel sauce over the top. Finish by sprinkling your prepared sugar-salt blend over the whipped cream or directly onto the latte.

Fancy it’s Starbucks Salted Caramel Latte recipe? Let’s spill the beans! Pin the picture below and let your Pinterest friends in on your coffee chronicles.Who knows, they might just brew up some gratitude!