Mentaiko Spaghetti

Mentaiko Spaghetti (明太子スパゲティ)is a variation of the ever-popular Japanese-style Tarako Spaghetti. Instead of using plain salted cod or pollock roe, Tarako, it features Mentaiko—chili-salted cod roe—as the key ingredient. This simple recipe delivers surprisingly complex, savory flavors with a spicy kick. You might be amazed at how just a few ingredients and easy steps can create such a rich and satisfying dish.

What’s Mentaiko and how it’s used in Japanese cuisine?

A method of preparing pollock roe by marinating it with chili peppers and garlic and allowing it to ferment—similar to today’s mentaiko—was already common on the Korean Peninsula by the 17th century, enjoyed much like Kimchi. By the 1950s, this style of seasoned roe was being sold at fish markets in Japanese port cities such as Shimonoseki, Kitakyushu, and Fukuoka on Kyushu Island, which had active trade with Busan, Korea. After World War II, a version of seasoned pollock roe adapted to suit Japanese tastes began to be made and sold in Hakata, Kyushu. This is considered the origin of what we now know as Hakata Mentaiko.

Mentaiko is commonly enjoyed as a topping for freshly steamed rice, but it’s also used in a variety of dishes. Mentaiko potato salad combines loose mentaiko with mayonnaise for a creamy, umami-rich twist, while larger chunks of mentaiko are often used as a savory filling in Onigiri rice balls. Although it’s safe to eat raw, mentaiko also becomes firmer when cooked, adding a pleasant texture to both warm and cold dishes.

What’s Mentaiko Spaghetti?

So, where and by whom was Mentaiko Spaghetti created? It’s believed to have originated at an Italian restaurant founded in the 1950s. The founder experimented with blending spaghetti and ingredients familiar to the Japanese palate, creating a variety of pasta dishes using local flavors. Tarako Spaghetti was first introduced at the restaurant, and later, a spicier Mentaiko version was added to the menu.

In Mentaiko Spaghetti, pollock roe is paired with another key ingredient—butter. The butter creates a creamy, rich sauce that deepens the flavor while softening the strong aroma of the roe. When hot spaghetti is tossed with the mentaiko mixture, the roe gently cooks, giving it a subtle change in texture slightly and taste.

A variety of toppings can enhance the dish even further. Shredded Nori (roasted seaweed) adds extra umami from the sea, while chopped green onions or shiso leaves bring a fresh, herbal note. For those who want a bolder flavor, extra mentaiko can be added on top. You can also experiment with different types of roe for toppings—ikura (salmon roe) or tobiko (flying fish roe) offer unique textures and flavors that bring a new twist to this Japanese-Italian fusion dish.

More recipes like Mentaiko Spaghetti

• Tarako Spaghetti
• Mentaiko Potato Salad
• Creamy Uni Pasta