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Jako-ten (Fish cake) ｜ Our Regional Cuisines

  • Ehime Prefecture

    Jako-ten (Fish cake)

Jako-ten (Fish cake)

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  • Main lore areas

    Nanyo Region

  • Main ingredients used

    Small fish, Eggs, Oil for frying

  • History/origin/related events

    In Yawatahama City and Uwajima City, where an abundance of fish is harvested from the Uwa Sea, the production of processed fish products is flourishing, and” Jako-ten” is a typical example of this. In Uwajima, the word "Tempura" has long been used to refer to deep-fried fish” Surimi “(minced fish) and "kawa-tempura" is used to refer to deep-fried fish with skin and bones, as in the case of ” Jako-ten”. Some say that the name "Zako-ten" was derived from the various kinds of fish (miscellaneous fish) caught in trawls, and that the name "Zako-ten" was changed to "Jako-ten". In other folklore, it is said that the name ”Jako-ten” was derived from the ingredient, ”Haranbo” (firefly Jako) . According to the history of the Uwajima region, the product itself began in 1615, when Date Hidemune, the first lord of the Uwajima domain, brought a” Kamaboko”(fish cake) maker from Sendai in memory of his hometown and had him make a ”Jako-ten” for the first time.

  • Opportunities and times of eating habits

    There are many variations of “Jako-ten”, and it is commonly eaten throughout the year, regardless of the season. Especially in the Nanyo region, it is an indispensable part of the daily diet. In addition to being a side dish, it is also a favorite snack to accompany alcoholic beverages.

  • How to eat

    Grind the skin and bones as well as the meat of small fishes, add flour, egg, and salt, mix well, shape into a small oval shape, and deep-fry in oil. The fish is full of nutrients such as calcium and minerals because it contains the bones of the fish. It can be eaten freshly fried, or cooked and served with grated “Daikon-radish” and ginger with soy sauce drizzled on top. “Jako-ten" is a common ingredient in” Oden” hot pot in Uwajima City. A Tempura curry using "Jako-ten" instead of meat is also a major home-style dish in the region where “Jako-ten” is produced. “Jako-ten” is also used as an ingredient in” Udon “noodles, or as "jako-ten-katsu," which is a deep-fried fish cutlet made by dipping the fish paste in breadcrumbs and deep frying it.

  • Efforts for Preservation and Succession

    (Overview of those who have handed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    The Kamaboko Cooperative Association in Uwajima City has published a map where “Jako-ten” can be purchased, as well as information on how to eat “Jako-ten” and its history, in an effort to popularize it.

RECIPE

Ingredients (4 servings)

  • “Eso “fish skin, Small horse mackerel meat 200 g
  • Salt 1／2 tsp.
  • Wheat flour As needed
  • Egg 1／2
  • Oil for frying As needed

How to cook

  • 1. Beat the skin of the Eso fish and/or the small horse mackerel meat with a knife, grind well, add salt, wheat flour, and egg, and mix well.

  • 2. Shape the mixture into a small ball and deep-fry in oil.

provider : "Ehime Local Cooking Story" (supervised by Shoko Watanabe, Ehime Prefecture Tourism Association)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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