Jakoten
Encyclopedia
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.
made his craftsman make steamed fish pastes in 1615.Yasuhiro Oka, Jakoten BOOK (Matsuyama: Ehime Shinbunnsha, 2007) ISBN978-4-86087-064-5
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.
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.
(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.
Ehime Prefecture
is a prefecture in northwestern Shikoku, Japan. The capital is Matsuyama.-History:Until the Meiji Restoration, Ehime prefecture was known as Iyo Province...
. Jakoten has a long history, having been eaten since the Edo period
Edo period
The , or , is a division of Japanese history which was ruled by the shoguns of the Tokugawa family, running from 1603 to 1868. The political entity of this period was the Tokugawa shogunate....
. 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 HidemuneDate Hidemune
was a Japanese daimyo of the early Edo period. He was the eldest son of Date Masamune, born in 1596 by Lady Iisaka . Coming of age while living with Toyotomi Hideyoshi, he received a character from Hideyoshi's name and took the adult name of Hidemune...
made his craftsman make steamed fish pastes in 1615.Yasuhiro Oka, Jakoten BOOK (Matsuyama: Ehime Shinbunnsha, 2007) ISBN978-4-86087-064-5
The craftsman made steamed fish pastes by using fishes of Uwajima. Hidemune was a daimyo
Daimyo
is a generic term referring to the powerful territorial lords in pre-modern Japan who ruled most of the country from their vast, hereditary land holdings...
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 AcropomatidaeAcropomatidae
Acropomatidae, also known as the lanternbellies or the temperate ocean-basses, is a family of perciform fish consisting of 33 marine species. Members of Acropoma are notable for having light-emitting organs alongside their undersides...
family of bioluminescent
Bioluminescence
Bioluminescence is the production and emission of light by a living organism. Its name is a hybrid word, originating from the Greek bios for "living" and the Latin lumen "light". Bioluminescence is a naturally occurring form of chemiluminescence where energy is released by a chemical reaction in...
fish, called, in
English, glowbelly or lanternbelly. Hotarujako is also called Haranbo in Uwajima.
First, the heads, viscera
Viscus
In anatomy, a viscus is an internal organ, and viscera is the plural form. The viscera, when removed from a butchered animal, are known collectively as offal...
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 shichirinShichirin
]The shichirin is a small charcoal grill.-Description:The shichirin is a lightweight, compact, and easy-to-move cooking stove. Charcoal is chiefly used for the fuel of shichirin. It has had prototypes since ancient times, and it is said that shichirin roughly the same as today's were made in the...
(portable clay stove). it should be eaten with soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
and grated daikon
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
radish. Jakoten is used in nimono, udon
Udon
is a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
, salad and so on, and goes well with alcoholic drinks.