Local specialties
Jakoten
- 38Ehime
Your tasting map
- 38Ehime
Dish log
A deep-fried fish paste cake from the Nanyo region of Ehime Prefecture, made by grinding small fish together with their skin and bones and frying the paste.
Dish profile
About this dish
- Main ingredients
- small fish, egg, frying oil
- History and origin
- It is a fish product widely made in places facing the Uwa Sea, such as Yawatahama City and Uwajima City. There are theories that the name changed from "zakoten" because it was made from assorted fish, and that it derives from hotaru-jako, the fish used as the raw material. According to the history of the Uwajima Domain, it is said to have begun in 1615 when Date Hidemune, the first lord of the domain, summoned kamaboko (fish cake) makers from Sendai to make it.
- When it is eaten
- It is eaten all year round regardless of season, and in the Nanyo region it is indispensable on the table as an everyday side dish and a snack with drinks.
- How it is eaten
- Besides being eaten as-is fresh from the fryer, it is warmed and served with grated daikon topped with soy sauce, or with ginger. It is also used as an oden ingredient in Uwajima City, in curry in place of meat, and as an udon topping.
Sources
- じゃこ天 愛媛県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
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