Jakoten
Sign in to saveright|thumb|Jakoten at a ryokan (inn)|ryokan in Dogo, Ehime, Japan is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period.
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Encyclopedic overview
4 sectionsContents
- History
- Process
- Eating
- References
right|thumb|Jakoten at a ryokan (inn)|ryokan in Dogo, Ehime, Japan is made from small fish that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture. Jakoten has a long history, having been eaten since the Edo period.
==History== According to the Jakoten Book, jakoten was invented in 1614. Originally Date Hidemune made his craftsman make steamed fish pastes in 1615. The craftsmen made steamed pastes of Uwajima fish. Hidemune was a daimyō of Uwajima. He loved steamed fish pastes when he was in Sendai so he wanted to eat them in Ehime.
Excerpted from Wikipedia’s “Jakoten” article, available under the CC BY-SA 4.0 licence.