愛媛県·特産品
Jakoten (Matsuyama)
When you take a bite, a rustic, slightly grainy texture gives way to an explosion of concentrated umami from the small fish filling your mouth. Because the entire fish—flesh, skin, and bones—is ground and fried, the savory aroma and nutrition are preserved intact—this is the Jakoten passed down in Nanyo, Ehime. The ingredients consist of local fish caught in the Uwa Sea, particularly the 'Haranbo' (firefly anchovy) known locally. According to historical records of the Uwajima Domain, it is said that the origin dates back to when the first feudal lord, Hidemune Date, invited kamaboko artisans from his hometown of Sendai to create it, making its history very ancient. Whether eaten as is or lightly toasted, it is a deeply nourishing slice that gently accompanies the dining tables of Matsuyama.
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