Jakoten

Jakoten, a distinctive delicacy from Uwajima in southern Ehime Prefecture, is a must-try for culinary aficionados. This delectable treat is crafted from small local fish that are transformed into a paste and expertly fried to perfection. Its origins date back to the Edo period, with its creation attributed to Date Hidemune in 1614.

The preparation of jakoten begins with hotarujako, a small white fish. These fish are minced, seasoned, shaped into rectangular patties, and then fried until they attain a beautiful brownish hue.

For optimal flavor, it is recommended to broil jakoten in a frying pan or on a shichirin grill. It is typically enjoyed with a dash of soy sauce accompanied by grated daikon radish. Jakoten is versatile and can be incorporated into various dishes such as nimono (simmered dishes), udon, and salads. It is also a popular accompaniment to alcoholic beverages, making it a favored snack for many.