What is
明太子パスタ?

Mentaiko Pasta is a Japanese pasta dish that features spicy cod roe (mentaiko) as the main flavoring ingredient. The pasta is typically tossed with a creamy sauce made from butter, cream, and often flavored with garlic and sometimes a hint of soy sauce or sake. The dish is known for its unique combination of Italian and Japanese culinary elements, delivering a rich, savory, and slightly spicy flavor.

Origins & History

Mentaiko Pasta originated in Fukuoka, Japan, where mentaiko (the seasoned cod roe) is a local specialty. The dish is a fusion of Italian pasta preparations and traditional Japanese ingredients, and it has gained popularity both in Japan and internationally, especially among Japanese food enthusiasts.

Taste & Texture

The taste of Mentaiko Pasta is savory, creamy, and slightly spicy with a briny flavor from the cod roe. It often has a rich umami profile, enhanced by the buttery sauce and any additional seasonings used.

Ingredients

Mentaiko (Cod Roe)

A seasoned and marinated cod roe that is salty and slightly spicy, commonly used in various Japanese dishes.

Spaghetti (or other pasta)

A long, thin noodle made from durum wheat and water, it serves as the base of the dish.

Butter

A dairy product that adds a rich and creamy texture to the sauce.

Heavy Cream

A dairy product that helps create a creamy sauce, adding richness to the dish.

Garlic

An aromatic bulb that adds a subtle pungency and depth of flavor.

Soy Sauce (optional)

A salty sauce made from fermented soybeans, often added for an extra umami boost.

Nori (seaweed) or Shiso (perilla leaves) (optional)

Common garnishes that add flavor and presentation to the finished dish.

This item may contain the following allergens:

Gluten

Lactose

Fish

Soy