You can see the mentaiko manufacturing site up close
"Factory Gallery"

Each step is explained on the panel. There was also useful information such as "Tips for decompressing deliciously".

Next, head to the "Factory Gallery" where you can see the mentaiko manufacturing site up close.

Do you know how the mentaiko we eat at home is made? In this corner, you can actually observe the flow from preparation of raw materials to salting, aging, weighing, shaping, and packaging.

<How to make mentaiko>

(1) Thawing warehouse: Eggs transported to the factory are defrosted slowly over a period of 20 hours.

(2) Washing and salting the actual eggs: Remove the bones and egg tubes from the actual eggs and slowly salt them overnight in a rotating machine.

(3) Sorting process: Pickled cod roe is sorted by size

(4) Aging warehouse: Carefully aged for 72 hours

(5) Shaping: Shape the mentaiko into a tray

(6) Packaging line: Wrap and ready for shipping

(7) Rapid freezer: Freezes at once with the Elablast method to lock in the deliciousness

It takes a lot of time and effort to make mentaiko. The taste of mentaiko is enhanced when you learn about the passion and thoughts of its makers.

In order to maintain its deliciousness, it is quickly frozen before distribution, but at the direct sales store in Mentai Park, you can try freshly made mentaiko before they are frozen!