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.
In the Vinony graph
Vinony's link graph records 38 inbound references to Jakoten, and connects out to bagoong, International Standard Book Number and organ.
It is catalogued under topics including Deep fried foods of Japan and Food paste.
Vinony links it to 5 Wikipedia language editions.
Wikidata facts
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- Ehime Prefecture
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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.