Ehime Fish Cake · Bones and All
Jakoten (Fried Fish Cake)
Photo: Koppepan / Wikimedia Commons · CC BY 3.0
Local history credits Uwajima's first lord, Date Hidemune, with bringing a fish-cake maker from Sendai in 1615, which led to the first jakoten.
Small whole fish are ground with skin and bones, mixed with flour, egg and salt, shaped into flat ovals and deep-fried; sold hot by the piece at places like the Doya fish market in Yawatahama, alongside the breaded jako-katsu version.
Why it's made this way: Jakoten is the specialty of Uwajima and Yawatahama in Ehime Prefecture, where the Uwa Sea supplies plenty of small fish.
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