EnglishJakoten
Great for children's snacks and liquor
Jakoten introduction
Jakoten is a local dish from the Nanyo region of Ehime Prefecture, which is made from the coast of Ehime Prefecture, which is ground and deep-fried with skin and bone. It is also called “jako tempura”, “skin tempura” or “tempura”.
It is mainly minced fish, firefly jaco, horse mackerel, and hemachi, and so on, and deep-fried in oil. It is also rich in calcium. By adding vegetables such as burdock, the flavor and crunchiness are enhanced, so it is also ideal for snacks and drinks for children. The repertoire is very wide and is used for oden, hot pot and simmered dishes. In Nanyo, it has become an indispensable part of daily dining tables.
It is mainly minced fish, firefly jaco, horse mackerel, and hemachi, and so on, and deep-fried in oil. It is also rich in calcium. By adding vegetables such as burdock, the flavor and crunchiness are enhanced, so it is also ideal for snacks and drinks for children. The repertoire is very wide and is used for oden, hot pot and simmered dishes. In Nanyo, it has become an indispensable part of daily dining tables.
