Jakoten facts for kids
Jakoten (じゃこ天) is a delicious fried fish cake from Japan. It's made from small fish caught nearby, which are blended into a paste and then fried until golden brown. This special food comes from Uwajima, a city in southern Ehime Prefecture, Japan. People have been enjoying Jakoten for a very long time, since the Edo period (which was from 1603 to 1868).
History of Jakoten
The story says that Jakoten was first made around 1614. A powerful leader named Date Hidemune, who was a daimyō (a Japanese lord) of Uwajima, really loved steamed fish cakes. He had enjoyed them when he lived in Sendai. Because he wanted to eat them in Ehime too, he asked his skilled workers to make steamed fish paste using local fish from Uwajima in 1615. This was the beginning of Jakoten.
How Jakoten is Made
The best fish for making Jakoten are small white fish called Hotarujako. In English, these fish are known as glowbelly or lanternbelly. In Uwajima, they are also called haranbo.
The process of making Jakoten has a few steps:
- First, the fish are cleaned. Their heads, insides, and scales are carefully removed.
- Next, the remaining parts of the fish, including the bones, are minced (chopped very finely).
- Then, seasonings are added to the minced fish. This mixture is ground into a smooth paste.
- After that, the paste is shaped into flat, rectangular patties using a wooden frame.
- Finally, these patties are fried for several minutes until they turn a nice brownish color. Once they are fried, the Jakoten pieces are ready to eat!
Eating Jakoten
Jakoten is usually eaten warm. It tastes best when it's broiled (cooked under direct heat) using a frying pan or a shichirin (a small, portable clay stove). Many people enjoy Jakoten with soy sauce and grated daikon radish.
Jakoten is a very versatile food. It can be used in many different dishes, such as:
It also pairs well with alcoholic drinks for adults.
See also
In Spanish: Jakoten para niños
