Food · Fermented foods
Mentaiko (Spicy Cod Roe)
明太子 (Mentaiko)
Also known as: Mentaiko, Spicy cod roe, Karashi mentaiko, 明太子, 辛子明太子, Hakata mentaiko
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| Category | Food |
|---|---|
| Japanese labeling name | 明太子 |
| Common Japanese notations | 明太子, 辛子明太子, Mentaiko |
| Origin | Chili-cured Alaska pollock roe (suketo-dara — see suketo-dara entry); principal modern production region Fukuoka Hakata (heritage area, with Fukuya as the originator since 1949); principal Hakata producers Fukuya, Kanefuku, Yamaya, Hakatara |
| Typical functions | Premium gift retail — Hakata Mentaiko is iconic regional gift category, Mentaiko-pasta foodservice signature (fusion-Japanese pasta), Mentaiko onigiri filling and rice topping, Mentai-jaga (mentaiko potato dish) |
| Regulatory status in Japan | Standard food labeling. Hakata Mentaiko regional brand. **Fish allergen (cod roe) recommended disclosure.** Coloring and additives disclosure (some products use food coloring). |
Mentaiko (明太子 / 辛子明太子) is chili-cured Alaska pollock roe — defining Hakata (Fukuoka) regional gift specialty. Fukuya invented modern mentaiko in 1949. Major producers Fukuya, Kanefuku, Yamaya. Iconic mentaiko-pasta fusion application.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Premium Hakata Mentaiko gift retail (Fukuya, Kanefuku flagship)
- Foodservice mentaiko ingredient
- Mentaiko sauce/paste retail (Yamaya Mentaiko-no-Tare)
Ingredient profile
Chili-cured Alaska pollock (suketo-dara) roe.
OEM applications
Premium Hakata gift retail.
Mentaiko-pasta fusion foodservice.
Onigiri filling and rice topping.
Mentai-jaga.
For OEM: Hakata Mentaiko production OEM, premium gift retail.
Regulatory classification in Japan
Standard food labeling. Hakata regional brand. Fish allergen recommended. Coloring disclosure.
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine channels. |
|---|---|
| USA | Established US specialty Japanese-cuisine retail. |
| China | Premium specialty positioning. |
| Korea | Korea has its own myeongnan (명란) tradition (slightly different style). |
Market reference formulations
Example finished products will be added after verification of Hakata producer.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Source pollack roe harvested October – February (Bering Sea / North Pacific)
- Peak supply
- November – January
- Off-season
- Frozen-imported roe is processed year-round into mentaiko / tarako
Source: 水産庁 import statistics. Fukuoka prefecture is the historic processing center; raw roe is almost entirely imported (US / Russia).
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C; frozen −18°C for stock
- Conditions
- Vacuum-packed; light-protected (avoid oxidation of red color)
- Shelf life
- Chilled 14 days; frozen 6 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Processing: Fukuoka (Hakata), Kitakyushu
- Import dependence
- Source pollack roe ~99% imported (US, Russia)
全国辛子明太子工業協同組合 / 財務省貿易統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | On-request | Plain salt-cured 真子 lines available Halal-certified; spicy mentaiko uses additives that may not be Halal |
| Kosher | On-request |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Imported pollack roe processed in Japan sold as 'Japanese mentaiko' (origin of fish vs origin of processing)
Detection: Documented sourcing chain; processing vs. catch country distinction in labeling
全国辛子明太子工業協同組合 / 消費者庁
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Mentaiko (Spicy Cod Roe)?
- Mentaiko (明太子 / 辛子明太子) is chili-cured Alaska pollock roe — defining Hakata (Fukuoka) regional gift specialty. Fukuya invented modern mentaiko in 1949. Major producers Fukuya, Kanefuku, Yamaya. Iconic mentaiko-pasta fusion application.
- What is the regulatory status of Mentaiko (Spicy Cod Roe) in Japan?
- Standard food labeling. Hakata Mentaiko regional brand. **Fish allergen (cod roe) recommended disclosure.** Coloring and additives disclosure (some products use food coloring).
- What products typically use Mentaiko (Spicy Cod Roe)?
- Premium Hakata Mentaiko gift retail (Fukuya, Kanefuku flagship) / Foodservice mentaiko ingredient / Mentaiko sauce/paste retail (Yamaya Mentaiko-no-Tare)
- Where does Mentaiko (Spicy Cod Roe) come from?
- Chili-cured Alaska pollock roe (suketo-dara — see suketo-dara entry); principal modern production region Fukuoka Hakata (heritage area, with Fukuya as the originator since 1949); principal Hakata producers Fukuya, Kanefuku, Yamaya, Hakatara
- What is the INCI / JSCI labeling name for Mentaiko (Spicy Cod Roe)?
- JSCI: 明太子
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
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Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
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Official regulatory databases
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References
- Fukuya Mentaiko heritage documentation
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.