愛媛県·特産品
Jakoten
Underneath the crispy, fragrant coating, the savory umami of the fish spreads through your mouth. This Jakoten is a representative surimi product of Ehime's Nanyo region. Its characteristic lies in deep-frying surimi made from small fish caught in the Uwa Sea, such as Hotaru-jako (locally known as 'Haranbo'), using the entire fish including heads and bones. According to one theory, its origin dates back to 1615, when the first Lord of Uwajima, Hidemune Date, invited kamaboko artisans from Sendai. Because it uses the bones, it is rich in calcium and offers a simple yet deeply flavorful taste. Lightly toasted, the fragrance becomes even more pronounced, making it a perfect accompaniment to alcohol. Whether topped on udon or eaten as is, it is an indispensable part of the Uwajima dining table.
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