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and scales of the fish are removed. Then, the remaining parts are minced including the bones. Seasoning is added and the minced fish is ground into a paste. Next, it is shaped into rectangular patties by using a wood frame. The patties are fried for several minutes until they become brownish. The
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made his craftsman make steamed fish pastes in 1615. The craftsmen made steamed pastes of
Uwajima fish. Hidemune was a
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Hotarujako, which are small white fish, are good for making jakoten. Hotarujako is the
Japanese name for
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is made from small fish that are blended into a paste and then fried. It is a special product of
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107:, called glowbelly or lanternbelly in English. Hotarujako is also called haranbo in Uwajima.
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When jakoten is eaten, it should be broiled using a frying pan or
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48:. Jakoten has a long history, having been eaten since the
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of
Uwajima. He loved steamed fish pastes when he was in
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Sustainable seafood advisory lists and certification
143:, salad, etc., and goes well with alcoholic drinks.
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127:(portable clay stove). It should be eaten with
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64:, jakoten was invented in 1614. Originally
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163:(Matsuyama: Ehime Shinbunsha, 2007)
78:so he wanted to eat them in Ehime.
14:
115:pieces of jakoten are now ready.
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1:
1009:Fish diseases and parasites
135:radish. Jakoten is used in
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1214:Deep fried foods of Japan
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1142:List of seafood companies
1127:Gathering seafood by hand
289:
34:
1024:Scombroid food poisoning
928:List of raw fish dishes
913:List of seafood dishes
90:
25:
89:
24:in Dogo, Ehime, Japan
19:
1045:Seafood mislabelling
278:Worcestershire sauce
1096:Pain in crustaceans
1081:Eating live seafood
1050:Sustainable seafood
1029:Shellfish poisoning
933:List of tuna dishes
923:List of fish dishes
918:List of crab dishes
1162:Seafood restaurant
1132:History of seafood
1071:Declawing of crabs
360:Gentleman's Relish
110:First, the heads,
99:, a member of the
96:Acropoma japonicum
91:
26:
1201:
1200:
1193:Category: Seafood
1117:Fish preservation
1076:Eyestalk ablation
1038:Advisory services
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233:Colatura di alici
169:978-4-86087-064-5
60:According to the
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1137:History of sushi
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750:List of seafoods
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425:Taba ng talangka
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46:Ehime Prefecture
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1182:Food portal
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1122:Fish processing
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1086:Live fish trade
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1014:Mercury in fish
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860:Shark liver oil
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325:Bagoong monamon
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228:Anchovy essence
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1157:Salmon cannery
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1147:Pescetarianism
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1110:Related topics
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1064:Animal welfare
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1019:Metagonimiasis
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997:Health hazards
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973:Shark fin soup
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795:Cod liver oil
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701:Other seafood
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439:List articles
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310:Anchovy paste
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105:Acropomatidae
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66:Date Hidemune
63:
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20:Jakoten at a
18:
1091:Pain in fish
968:Seafood boil
865:Shrimp paste
855:Salted squid
730:Sea cucumber
672:Prawn/Shrimp
415:Shrimp paste
364:
161:Jakoten Book
160:
155:
122:
109:
103:fish family
94:
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69:
62:Jakoten Book
61:
59:
44:in southern
28:
27:
870:Smoked fish
850:Salted fish
810:Fish fillet
790:Canned fish
687:Crustaceans
682:Sea urchins
451:Fish sauces
446:Fish pastes
340:Burong isda
315:Balao-balao
208:Fish sauces
131:and grated
1219:Food paste
1208:Categories
963:Fried fish
840:Fish stock
835:Fish steak
830:Fish paste
825:Fish sauce
800:Cured fish
785:Dried fish
514:Barramundi
350:Fish paste
302:Fish paste
220:Fish sauce
147:References
50:Edo period
1004:Ciguatera
958:Fish soup
875:Stockfish
815:Fish head
770:Processed
708:Jellyfish
614:Shellfish
604:Whitebait
584:Swordfish
273:Shottsuru
129:soy sauce
125:shichirin
953:Fish pie
845:Lutefisk
820:Fish oil
692:Molluscs
677:Scallops
642:Crayfish
579:Sturgeon
559:Mackerel
549:Flounder
544:Flatfish
519:Billfish
430:Tomalley
410:Shiokara
395:Pissalat
375:Kamaboko
335:Bekasang
283:XO sauce
243:Cincalok
1152:Raw bar
988:more...
943:Chowder
895:more...
772:seafood
760:more...
735:Seaweed
725:Octopus
667:Oysters
662:Mussels
657:Lobster
647:Geoduck
627:Cockles
622:Abalone
589:Tilapia
569:Sardine
554:Herring
529:Catfish
509:Anchovy
493:Seafood
380:Ngachin
370:Jeotgal
365:Jakoten
320:Bagoong
258:Mahyawa
253:Jeotgal
112:viscera
82:Process
56:History
42:Uwajima
29:Jakoten
1191:
938:Bisque
880:Surimi
780:Caviar
564:Salmon
420:Surimi
405:Prahok
400:Pla ra
390:Padaek
268:Pla ra
212:pastes
167:
137:nimono
133:daikon
119:Eating
76:Sendai
71:daimyĆ
22:ryokan
978:Sushi
745:Algae
740:Squid
718:Whale
652:Krill
632:Conch
594:Trout
574:Shark
385:Ngapi
355:Garum
345:Dayok
263:Patis
248:Garum
637:Crab
599:Tuna
524:Carp
501:Fish
238:Budu
210:and
165:ISBN
141:udon
35:ăăă怩
885:Roe
539:Eel
534:Cod
1210::
139:,
52:.
485:e
478:t
471:v
200:e
193:t
186:v
38:)
32:(
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