Mentaiko Tube / 明太子 Cod Roe

Mentaiko is always a winner with anyone young or old.

Read our article on how to make Mentai Mayo and a quick recipe for Mentaiko Pasta!

• Air-flown from Japan
• 500G per pack
• Extremely versatile for cooking
• Best topped on seafood (salmon, scallops, prawns, squid), vegetables (Shiitake mushroom, Leek, Eggplant); or made with Onigiri; or tossed with noodles (pastas or Inaniwa udon).
• Best stored in the freezer. Once opened, squeeze and store in freezer.  As Mentaiko isn’t rock hard even when kept in the freezer, you may squeeze out required amount with ease and store the remainder in a ziplock bag back into the freezer. 
• Note: Mentaiko is made up of very tiny particles, so even in -15 degrees, the mentaiko tube will still feel soft and will be easy to press/squeeze on. This is the same for Miso. This does not mean that it is thawed. 
• Ingredient list: Tarako (Roe), Salt, Fish Extract, Spice, Soy Sauce, Refined Sake, Kombu, Yuzu Pepper, Flavoring (amino acid, etc), Alcohol, pH Stabilizer, Colouring (Yellow 5, Red 102, Red 3, Red 106).