Jakoten is one of the great local foods of southern Ehime, especially the Uwajima and Yawatahama area, where the rich fishing grounds of the Uwa Sea supply the small fish it’s made from. Unlike refined white fish paste, jakoten is made by grinding up whole small fish — bones, skin and all — then deep-frying the mixture into a flat, golden-brown cake with a robust, savoury flavour and a slightly coarse texture full of the taste of the sea. It’s an everyday food eaten as a snack, in udon, or with a squeeze of citrus, and it is at its very best hot and crisp straight from the fryer at a local shop. Cheap, tasty and full of character, jakoten is essential southern Ehime eating.
🗓️ At a Glance
| Location | Uwajima & Yawatahama, Ehime |
| Hours | Shop hours; freshest mid-morning on |
| Admission | A few hundred yen each |
| Time needed | A snack |
| Best time | Year-round; hot from the fryer |
What to Try
- Jakoten, fried fish cake made from whole small fish.
- A robust, savoury flavour full of the taste of the sea.
- Best eaten hot and crisp straight from the fryer.
- Great as a snack, in udon, or with citrus.
Combine Your Visit
- Combine with Uwajima Castle in the city.
- Pair with kamaboko fish paste products.
- Read our Ehime overview .
Getting There
- In Uwajima/Yawatahama: fish-cake shops and markets.
- Fresh: buy it hot from a shop that fries to order.
Tips
Eat it hot and fresh from a shop that fries to order, as that is when jakoten is at its crisp, savoury best, rather than buying it pre-packed. Try it plain first to taste the sea, then with a squeeze of local citrus, and pick some up as an easy snack while exploring Uwajima’s castle and coast.
