🐟 Jako-ten (Fish cake)

In Yawatahama City and Uwajima City, where an abundance of fish is harvested from the Uwa Sea, the production of processed fish products is flourishing, and” Jako-ten” is a typical example of this. In Uwajima, the word "Tempura" has long been used to refer to deep-fried fish” Surimi “(minced fish) and "kawa-tempura" is used to refer to deep-fried fish with skin and bones, as in the case of ” Jako-ten”. Some say that the name "Zako-ten" was derived from the various kinds of fish (miscellaneous fish) caught in trawls, and that the name "Zako-ten" was changed to "Jako-ten". In other folklore, it is said that the name ”Jako-ten” was derived from the ingredient, ”Haranbo” (firefly Jako) . According to the history of the Uwajima region, the product itself began in 1615, when Date Hidemune, the first lord of the Uwajima domain, brought a” Kamaboko”(fish cake) maker from Sendai in memory of his hometown and had him make a ”Jako-ten” for the first time.