Jakoten

Jakoten (じゃこ天) is a special product of Uwajima in Southern Ehime prefecture. Jakoten has a long history, having been eaten since the Edo period. It is made from small fish caught nearby that are blended into a paste and then fried.

History

According to the Jakoten Book, published by the Ehime Newspaper Company, jakoten was invented in 1614. Originally Date Hidemune made his craftsman make steamed fish pastes in 1615.^[1] The craftsman made steamed fish pastes by using fishes of Uwajima. Hidemune was a daimyo of Uwajima. He loved steamed fish pastes when he was in Sendai so he wanted to eat them also in Ehime.

How Jakoten is made

Hotarujako, which are small white fish, are good for making Jakoten. Hotarujako is the Japanese name for Acropoma japonicum, a member of the Acropomatidae family of bioluminescent fish, called, in English, glowbelly or lanternbelly. Hotarujako is also called Haranbo in Uwajima.

First, the heads, viscera and scales of the fish are removed. Then, the remaining parts are minced including the bones. Seasoning is added and the minced fish is ground into a paste. Next, it is shaped into rectangular patties by using a wood frame. The patties are fried several minutes until they become brownish color. The pieces of Jakoten are now ready.

How to eat jakoten

When jakoten is eaten, it should be broiled using a frying pan or shichirin (portable clay stove). it should be eaten with soy sauce and grated daikon radish. Jakoten is used in nimono, udon, salad and so on, and goes well with alcoholic drinks.

References

Wikimedia Commons has media related to Jakoten.

v t e Fish sauces and pastes Sauce Fish sauce Anchovy essence Bagoong Bagoong monamon Bagoong terong Budu Cincalok Mahyawa Marie Rose sauce Patis Pla ra Shottsuru Worcestershire sauce XO sauce Paste Fish paste Garum Gentleman's Relish Jakoten Kamaboko Ngapi' Padaek Pissalat Poacher's Relish Prahok Shrimp paste Surimi List articles Fish pastes Fish sauces

v t e Seafood Fish Fish (food) Anchovy Billfish Carp Catfish Cod Eel Flatfish Flounder Herring Mackerel Salmon Sardine Shark Sturgeon Tilapia Trout Tuna Whitebait Shellfish Abalone Cockles Crab meat Crayfish Geoduck Krill Lobster Mussels Oysters Scallops Shrimp Sea urchins Crustaceans Molluscs Other seafood Edible seaweed Jellyfish Marine mammals Octopus Sea cucumber Squid Whale meat Sea vegetables Algae List of seafoods more... Processed seafood Caviar Dried fish Canned fish Cod liver oil Cured fish Fermented fish Fish fillet Fish head Fish oil Fish sauce Fish paste Fish steak Fish stock Lutefisk Salted fish Shark liver oil Shrimp paste Smoked fish Stockfish Surimi Roe more... Seafood dishes Bisque Chowder Fish and chips Fish pie Fish soup Fried fish Raw fish Seafood boil Shark fin soup Sushi more... Health hazards Ciguatera Fish diseases and parasites Mercury in fish Metagonimiasis Scombroid food poisoning Seafood allergy Shellfish poisoning Advisory services Seafood mislabelling Sustainable seafood Sustainable seafood advisory lists and certification Animal welfare Declawing of crabs Eating live seafood Eating live animals Eyestalk ablation Pain in fish Pain in crustaceans Shark finning Related topics Fish preservation Fish processing Gathering seafood by hand History of seafood History of sushi Salmon cannery Umami