"Jakoten" is a famous product of Uwajima City, Ehime Prefecture. Like tempura, it's not about dressing and frying. It is a simple paste made of minced fish and fried as it is. The thick and juicy Jakoten is produced by the mothers of Haruchan Tempura, located in a small fishing village of Okuura on Uwajima. 13 years ago, a business started with four housewives in their 50s and 60s. True craftsmanship has come to fruition, and now it is up to receiving television coverage of the whole country. Jakoten of Haruchan Tempura that is all made by hand. Explore the secrets of taste!
Crunchy and crunchy is unbearable!
Jakoten on Uwajima is made from raw fish called Haranbo. The official name is Firefly Jaco. It is a beautiful small fish with a light red color. Only the raw Haranbo that raised in the port on that day made it.
When Haruchan tempura's Jakoten gets a bite, the umami of nourishing fish spreads in the mouth. It may be natural to be delicious. No preservatives or additives. It is because it takes time and labor to process the baldness of the remnant except for using only a little amount of the connecting squid.
The illustrations of the posters used since the founding were drawn by Mr. Yamamoto's friends. With this smile that does not change now, I make a delicious jakoten
"If you have frozen fish and you've got a ship and you're out of it, it's hard to get rid of the head and internal organs by hand one by one. I'm glad to hear you say, "Well, eat freshly fried," said Harumi Yamamoto, the representative. Since the bitterness is produced when surimi is put on with the viscera, if you remove them firmly, the original flavor of Haranbo will stand out. Because the legs are fast fish, mothers process as fast as possible, as fast as the divine work.
Manual molding one by one. Jakoten here is twice as thick as other stores, and it has an eating response. Besides eating as it is on Uwajima, you can use it for cooking or sushi ingredients.
As bones are minced, calcium is also abundant. Let sit for a night and bring out the stickiness, then put a fire so that you can swim in the oil at 180 ° C. When I change to surimi, I can not see the shape of the fish, but I would like to deliver the real taste, honestly. It is a masterpiece of Japanese mother's sincerity.
We interviewed here!
◆ Haruchan tempura direct sale place address Ewa pref. Uwajima city Yoshida-cho Okurai 296-1
My motto is "I'm serious about being stupid", and I am having fun and having fun every day.
