Jakoten

Jakoten introduction

Jakoten (じゃこ天, Jakoten) is a traditional dish from the Nanyo region of Ehime Prefecture, made by grinding small fish caught along the Ehime coast, including their skins and bones, into a paste that is then flattened and deep-fried. It is also known locally as "jakotenpura," "kawa tenpura," or simply "tenpura." Commonly made with fish like lizardfish, Japanese anchovy, horse mackerel, or goatfish, the mixture is minced with the bones intact, making it rich in calcium. Sometimes vegetables like burdock root are added to enhance flavor and texture, making it an ideal snack for kids or a tasty side dish to pair with drinks. You can enjoy it as-is or use it in dishes like oden, hot pots, or stewed recipes, offering great versatility. In the Nanyo region, Jakoten is an essential part of everyday home cooking.

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Other information

• NameJakoten
• Area Ehime
• Kind of food Tenpura

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