The Perfect Balance of Salty and Savory: Pollock Roe Mayonnaise

Pollock Roe and Mayonnaise

Mayonnaise originated in France. Used as a salad dressing, it is made by combining egg yolks with salad oil, vinegar, salt, sugar and other ingredients. Salad oil and vinegar do not normally mix, like oil and water, but the yolk acts as an emulsifier. As the ingredients blend and are continuously whisked, they become the white mayonnaise we know. Pollock roe, meanwhile, is the roe of Alaska pollock. Because its sac is delicate, it spoils easily outside winter. It was therefore salted and seasoned, and distributed only during winter in the southern part of Hamgyong Province. Advances in preservation methods and distribution networks later made it readily available throughout the country. At some point, mayonnaise gained an unfavorable reputation as a calorie bomb and lost ground even as a salad dressing. As consumers sought lighter mayonnaise, a variety of new products emerged. Pollock roe mayonnaise is a leading example of blended mayonnaise.

The Popularity of Pollock Roe Mayonnaise

In the past, when mayonnaise was uncommon, people sometimes made it at home, but hardly anyone makes their own mayonnaise today. Unlike Koreans, Japanese people have a particular love of mayonnaise. While Koreans tend to use mayonnaise only with dried drinking snacks or salads, countless Japanese dishes use it. Pollock roe mayonnaise is one example. A product was developed by combining two Japanese favorites, pollock roe and mayonnaise. It was then introduced to Korea, where it has gained attention as a delicacy.

How to Make Pollock Roe Mayonnaise

Let's make this easy pollock roe mayonnaise, which can be enjoyed as a delicacy and served with almost any dish.

Ingredients: Salted pollock roe, mayonnaise, wasabi

1. Slit the pollock roe down the middle and use the back of a knife to scrape out only the eggs.
2. Add mayonnaise to the collected roe and mix together.
3. To cut through the richness, add as much wasabi as you like. You can leave it out if you do not like wasabi.
4. Use the finished pollock roe mayonnaise in rice balls, pasta, rice bowls, salads and other dishes.

[FamTimes=Reporter Park Hye-min]