Ebiten

Ebiten introduction

From Niihama to Kawanoe from Hiuchinada, which is rich in seafood, small prawns of 2 to 5 cm long, are abundantly caught, called Jaco shrimp, and have been incorporated into home cooking since ancient times. These jako shrimp are delicious both boiled and baked, so they have a wide range of cooking applications, and are popular widely from children to elderly people. It is' ebiten 'that jako shrimps are crushed into shells and kneaded with tofu and white fish, and fried in oil. Today's' ebiten 'includes fresh Goby (Hinada), kachio, cod, and other fish from Hinada, and a custom made tofu made with moisture squeezed into Jaco shrimp. These are ground and kneaded in a machine and seasoned with salt or sugar. In order to maximize the sweetness of tofu and the aroma of shrimp, salt is considerably less than other kneaded products, and it is finished by frying one by one by one by one by one. While frying in rapeseed oil, turn over frequently while watching the burnt condition of the surface. It has been eaten as a home dish by fishermen and has been popular as tempura since ancient times. It is a perfect souvenir for homecoming in winter or for a gift due to its kneading products. Shrimp are full of calcium because they use shells other than their heads, and the feeling of crushed shells remains crisp. The street says, 'This texture is good.' When you chew it, you will get a crisp and sweet taste in your mouth.

Other information

• NameEbiten
• Area Ehime
• Kind of food Tenpura

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